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Glazed Barbeque Ribs RecipeThis glazed barbeque ribs recipe has it all. You start with a rub, smoke slowly for 4 – 6 hours and finish off with a wonderfully powerful mop (or glaze). The rub can be made up really easily and once applied to the rack of ribs give it about an hour to settle in before you place the rack on the smoker. There's plently of time inbetween to make the mop for the final phase of the cookout (and there's still plenty of time to relax in the late afternoon sun).As with all barbeque ribs recipes, remember to remove the membrane from the back of the ribs and keep the smoking long and slow. Place your rack bone side up on a board (the opposite side to that shown in the picture below)and with a sharp knife just lift the top layer off the slab at one corner, it's a bit fiddley but you should eventually be able to get hold of enough of the membrane to tear it away. When it comes to cooking ribs I also put a water bath under just to keep everything moist.
Ingredients For The Rub:-
Ingredients For The Glaze:-
Method:- For the rub, simply mix together all the ingredients and then rub all over the ribs. For the glaze, mix everything together in a saucepan and bring to a simmer for about 15 minutes so that the sugar dissolves. I always use the vinegar to gradually dilute the ketchup whilst stirring all the time because this stops globules of ketchup forming and ensures a nice smooth mix. When your ribs have had an hour or so to stand, place the racks on the smoker and cook for about 60 minutes per pound at 225°F or 110°C. To calculate the cooking time, weigh each rack of ribs separately and calculate the cooking time for the individual racks, don't add up all the weights and use this cooking time otherwise you'll end up with something pretty dry and inedible. During the last 10 or 15 minutes of cooking, lift the lid on the smoker and apply the glaze. Don't take too long over this otherwise you'll lose all the heat out of the smoker. When done, remove the ribs from the smoker and allow to stand for 20 minutes before slicing and serving. See Also:-
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