Smoked Ribs with the Best Glaze
Total Time
7 hrs 15 mins
Prep Time
15 mins
Cook Time
6 hrs
Rating
5 out of 5 stars
(22)
Ingredients
9 servings
- 3 racks baby back ribs, (3 lbs each rack)
- kosher salt
- 1/3 cup apple juice
- 1 Tbsp yellow mustard
- 1 Tbsp maple syrup
- 1/4 cup brown sugar
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- 1/2 tsp cinnamon
- 1/2 tsp celery salt
- 1/4 tsp cayenne pepper
- 2/3 cup ketchup
- 1/3 cup yellow mustard
- 1/3 cup maple syrup
- 2 Tbsp white vinegar
- 1 tsp black pepper
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Preparation
Step 1
Remove the Silver Skin or thin membrane from the bone side of the ribs (if the butcher hasn't already). Score the membrane and peel it back, use a paper towel to get a firm grip on it.
Step 2
Pat dry with paper towels, season all over with kosher salt and rest at room temp 1 hour.
Step 3
In a spray bottle or mason jar, combine 1/3 cup apple juice, 1 Tbsp mustard, and 1 Tbsp maple syrup. Spray or brush all over rib racks. Generously season all over with all of the seasoning rub (about 1/3 to 1/2 cup). Grill Following the 3-2-1 Method.
Step 4
Set the pellet grill temperature to 225˚F or "High Smoke." Important: Always keep the lid closed when grilling.
Step 5
Grill the ribs directly on the rack (bone-side down) 3 Hours. Meanwhile, stir together the glaze ingredients.
Step 6
Remove ribs, brush glaze on both sides, wrap each in foil and grill 2 Hours.
Step 7
Remove foil, glaze the top and place directly on the rack 1 Hour.
Step 8
Test for doneness: Lift rack of ribs with tongs and bounce them back onto the rack - they should form a crack on the surface. The glaze will be set and slightly sticky to the touch.
Step 9
Save recipe for the next time?
Chef's notes
The ribs reheat beautifully by covering with foil and warming in the oven.
Feel free to brush on your favorite BBQ sauce on the finished ribs.
