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Smoked Ribs with the Best Glaze
Make these Smoked Ribs and you will become known for smoking ribs. This is the famous, fail-proof 3-2-1 smoked ribs method and the results will rival your favorite restaurant baby back ribs.
👥 9 Servings⏱️ Prep & Cook: 6h 15m⏳ Prep: 15 min🔥 Cook: 6h👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Prep Your Ribs:
2
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.
3
Pat dry with paper towels, season all over with kosher salt and rest at room temp ⏱️ 1 hour.
kosher salt2 tsp
4
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.
cup apple juice1/3yellow mustard1 Tbspground mustard1 tspcup yellow mustard1/3maple syrup1 Tbspcup maple syrup1/3
5
3-2-1 Smoked Ribs Method:
6
You set the pellet grill temperature to 225˚F or "High Smoke." Important: Always keep the lid closed when grilling.
7
Grill the ribs directly on the rack (bone-side down) ⏱️ 3 Hours. Meanwhile, stir together the glaze ingredients.
8
Remove ribs, brush glaze on both sides, wrap each in foil and grill ⏱️ 2 Hours.
9
Remove foil, glaze the top and place directly on the rack ⏱️ 1 Hour.
10
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.
Nutrition Facts
calories
523 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
1 g
sugar Content
19 g
sodium Content
1100 mg
protein Content
37 g
cholesterol Content
130 mg
carbohydrate Content
23 g
saturated Fat Content
11 g
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