Char Glazed Ribs

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

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

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Two racks of glazed ribs sitting on a grill with grill marks on them.
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.
Preparation 15 minutes
Cook 4 hours 30 minutes
Ready in 4 hours 45 minutes
Servings 4 Servings
CourseDinner
DifficultyExperienced
MethodSmoke

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

Sodium: 412mgCalcium: 320mgVitamin C: 5mgVitamin A: 859IUSugar: 22gFiber: 4gPotassium: 475mgCholesterol: 32mgCalories: 305kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 2gSaturated Fat: 4gFat: 12gProtein: 9gCarbohydrates: 44gIron: 11mg

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About Malcom Reed

Malcom Reed started competing in barbecue competitions in 2002, from here his barbecue hobby turned into a full-blown addiction. Along with his wife, Rachelle, in 2007 he started his website HowtoBBQright.com.

Learn more about Malcom Reed
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