Name: Char Glazed Ribs
Prep time: 15 min
Cook time: 270 min
Total time: 285 min
Ingredients: 2 Saint Louis spare ribs; 1/4 cup Killer Hogs AP Rub (or your favorite rub); 1/4 cup Killer Hogs The BBQ Rub (or your favorite rub); 1 1/2 cups apple juice; 1/2 cup Killer Hogs The BBQ Sauce (or your favorite BBQ sauce); 1/2 cup Killer Hogs Vinegar Sauce (or your favorite vinegar sauce)

Char glazed ribs are smoked low and slow at first, then finished with a glaze over direct charcoal heat. The two-step cooking process leaves the ribs tender, caramelized, and full of flavor.

The beauty of this recipe is that you can cook the ribs a day or two before you plan on serving them, then finish them on the grill right before you want to eat. You can use Killer Hogs seasonings or your favorite combination of flavors.

Use any smoker you have available. Make sure to spray the ribs with apple juice, to keep them from getting dry. Wrapping the ribs in butcher paper also helps to keep in moisture.

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A red basting brush adding a glaze to the cooked ribs.

The final cooking step is to brush the glaze onto the ribs.

Two racks of rubbed ribs almost finished with the smoking stage in a smoker.

The rubbed ribs are cooked in a smoker set to 250 degrees F.

Two racks of glazed ribs sitting on a grill with grill marks on them.

After adding the glaze, grill to create the char flavor and grill marks.

Char Glazed Ribs Recipe

Malcom Reed

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Char Glazed Ribs are smoked low and slow at first, then finished with a glaze over direct charcoal heat. The two-step cooking process leaves the ribs tender, caramelized, and full of flavor.

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Preparation 15

Cook 4 30

Ready in 4 45

Servings Servings

CourseDinner

InfluenceNorth American

DifficultyExperienced

MethodSmoke

Print Review

Ingredients

2 Saint Louis spare ribs
1/4 cup Killer Hogs AP Rub or your favorite rub
1/4 cup Killer Hogs The BBQ Rub or your favorite rub
1 1/2 cups apple juice
1/2 cup Killer Hogs The BBQ Sauce or your favorite BBQ sauce
1/2 cup Killer Hogs Vinegar Sauce or your favorite vinegar sauce

Equipment

2 chunks cherry wood
unwaxed butcher paper

Directions

Prepare a smoker for indirect cooking at 250 degrees F (120 degrees C). Add 1 to 2 chunks of cherry wood to the hot coals for the smoke flavor.
Remove the membrane from each rib and trim excess fat. Season on both sides with the rubs.
Place each rib on the smoker and cook for 2 hours, spritzing with apple juice every 30 minutes.
Wrap each rib in butcher paper and place back on the smoker for 1 ½ hours, or until tender.
Rest the ribs for at least 1 hour or in the refrigerator overnight.
Prepare a charcoal grill for direct grilling over medium-high heat.
Combine both sauces and brush over the backside of each rib. Place directly on the cooking grate, bone side down, and brush the meat side with sauce.
Grill for 3 to 4 minutes on each side, then serve.

Nutritional Information

Calories: 305kcalCarbohydrates: 44gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 412mgPotassium: 475mgFiber: 4gSugar: 22gVitamin A: 859IUVitamin C: 5mgCalcium: 320mgIron: 11mg