On the Rib Fest circuit, where hundreds of racks of ribs are distributed to the public, char glazed ribs are a favorite. The spare ribs are finished over direct charcoal flame after previously being cooked fully by low and slow smoking. The ribs’ outside sauce and spices are caramelized during this procedure, giving them a grilled taste.
Char Glazed Ribs Recipe
- Butcher Paper
- Cherry Wood
- Drum Smoker (other smoker of your choice)
- 2 Slabs St. Louis Spare Ribs
- ¼ Cup Killer Hogs AP Rub
- ¼ Cup Killer Hogs The BBQ Rub
- 12 Oz Apple Juice
- ½ Cup Killer Hogs The BBQ Sauce
- ½ Cup Killer Hogs Vinegar Sauce
- First, remove the membrane from the bone side of each slab of ribs and trim excess fat. Then season each slab on both sides with AP rub followed by The BBQ Rub. (you can use your favorite seasonings if desired), flip over and do the same on the other side. Let it rest for a couple of minutes to sweat and melt the Rub.
- Prepare the Drum Smoker or other smoker for indirect cooking at 250 degrees to 275 degrees for indirect cooking. Use 1-2 chunks of cherry wood to hot coals for smoke flavor.
- Place the grates in place. Set each slab on the smoker, close the lid and cook for about 30-45 minutes. Then baste or spray with apple juice for moist and flavor every 30 minutes. Cook for another 1 hour and 15 minutes.
- Take the rib off the rack and wrap it using the butcher paper meat side down. Then put it back to the smoker. Cook for 1 1/2 hour to tender.
- After 1 1/2 hour, take it from the smoker check if its all tender. Vent the butcher paper to let out the heat and just let them hang out loosely covered for about an hour.
- After an hour, unwrap the butcher paper and place the rib meat side down in a platter. Glazed it with the BBQ Sauce mix with vinegar, you can use a different sauce, then use a brush to even the glaze.
- Place it on the grill bottom side down and glaze the top of the rib to caramelized. Grill the ribs for 3-4 minutes on each side and serve.
- If you're going to eat it or use it the next day you can let it cool off for an hour and then put it in a refrigerator. The next day you can smoke the rib again and then serve.