Char Glazed Ribs Recipe | Smoked Ribs Finished Over Charcoal Grill
Char Glazed Ribs Recipe | Smoked Ribs Finished over Charcoal
For more barbecue and grilling recipes visit: http://howtobbqright.com/
These ribs are popular on the Rib Fest circuit where thousands of racks of ribs are served to the public.
The ribs are first smoked low and slow until they’re completely cooked and then they’re finished over direct charcoal heat. This process caramelizes the sauce and seasonings on the outside and gives the ribs a grilled flavor.
If you’re pressed for time and still want to serve ribs, this is a great way to do it. You can cook the ribs ahead of time, hold them in the refrigerator or cooler, and then reheat them on the charcoal grill just before serving.
For this recipe start with a couple racks of St. Louis cut Spare Ribs. Remove the membrane and season the ribs with your favorite seasonings. I use a light coat of my AP rub followed by a dose of The BBQ Rub. Any smoker can be used for cooking ribs; I fired up my drum smoker and added a chunk of Cherry wood for smoke flavor.
The ribs need about 2 hours in the smoke, and to keep the outside from getting dry spray them with a little apple juice as needed. Once they develop a mahogany color on the outside it’s time to wrap. Place each slab on a sheet of Peach Butcher Paper (you could use foil) and wrap them up tight. Get them back on the pit and continue to cook until the fat renders and the meat pulls back slightly from the bones.
This process takes about 1 ½ – 2 hours. At this point the ribs need to rest to stop the cooking process. Vent the butcher paper to let out the heat and just let them hang out loosely covered for about an hour. You can refrigerate them here if you want for serving the following day.
Now it’s time to fire up a charcoal grill. Get a good medium hot fire going and I like to use a set of grill grates for this process to keep the flavor ups to a minimum. Brush the bone side of each rack with your favorite bbq sauce (I use a 50:50 combo of The BBQ Sauce mixed with my Vinegar sauce). Place the ribs bone down on the grill grates and brush the meat side with sauce as well. Grill the ribs on both sides about 3-4 minutes each. At this point they’re ready to serve.
Ingredients:
– 2 slabs St. Louis Spare Ribs
– ¼ cup Killer Hogs AP Rub
– ¼ cup Killer Hogs The BBQ Rub
– 12oz Apple Juice
– ½ cup Killer Hogs The BBQ Sauce
– ½ cup Killer Hogs Vinegar Sauce
Directions:
1. Prepare UDS Drum smoker or other smoker for indirect cooking at 250⁰ add 1-2 chunks of cherry wood to hot coals for smoke flavor.
2. Remove the membrane from the bone side of each slab of ribs and trim excess fat. Season each slab on both sides with AP rub followed by The BBQ Rub. (substitute your favorite seasonings if desired)
3. Place each slab on the smoker and cook for 2 hours spritzing with Apple Juice every 30 minutes.
4. Wrap each slab in Peach Butcher paper (un-waxed) and place back on the pit for 1 ½ hours or until tender.
5. Rest the ribs for at least 1 hour or in the refrigerator overnight.
6. Prepare charcoal grill for direct grilling over medium high heat.
7. Combine both sauces and brush over the back side of each slab. Place each directly on the cooking grate bone side down and brush sauce over the top (meat) side.
8. Grill the ribs for 3-4 minutes on each side and serve.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/
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I need to stop watching this guy videos when I'm fasting
Looks amazeballs!!
Watched so many times and just noticed the shirt 😂 could have ironed it 😉
New shirt? Looks good Malcom! Wrap your ribs in style.
I would consider giving up my Lynyrd Skynryd Signed guitar to get a Full rack of these ribs 🙂
I totally hate the smoke taste the reason why I went to Machine Shed and they sucked horrible will never put a foot in that restaurant again
Why not hang your ribs on your pit?
I'm typically not fond of "clean off the bone" meat. I really like chewing and gnawing on the bone.
Throw a tube party. I’ll be there. Great job.
Can you wrap
then first smoke them?
love ya malcom, you're a real great bbq'er and educator
I just wish I could cook this well.
I use a pellet smoker/grill. What temp would you recommend to set it at when it is time to char the ribs?
what is that spray bottle he uses?
Clearly we are related…bbq blood brothers.
Need a little horseradish sauce on the side.
Great vid! I had to laugh when the neighbour looked at you
It's like watching an artist work…
Son looks great.
Why no mustard?
Your the man malcolm
what kind of bottle is that, the one you use to spray the apple juice with? looks really handy
Bites clean but not fall off the bone that's perfect BBQ if it's fall off the bone it's over cooked
spare ribs is my favorite bbq meat
What rubs and sauces do you use
Poor neighbours always having that BBQ smell breeze by every day xd
Love your grilling. It is always satisfying!!
great video which answers a big question i havent seen many other places…where i can make pork ribs which taste great & juicy fresh off the smoker, but whenever i try and transport them to a dinner party and eat them 2 hours later they're super dry and disappointing. from this video, sounds like i can stop cooking after they are tender from the wrapped phase…maybe leave them upside down in foil so they continue to soak in their juices…and then finish them at the party with a glaze and oven at 250F for 10-15 mins. (suggestions welcome). thanks alot for this video.
and then my heart EXPLODED .. in a van .. down by the river
👍👍👍👍👍👍👍👍👍
Awesome video Malcolm, those ribs look amazing.
That looks awesome! I’m doing this as I watch this video
I've never trusted anyone more in my entire life
Malcolm you are amazing man!!!
Nothing wrong with throwing those ribs in a hot grill after smoking em.
I am genuinely happy for the man when he eats. I feel his pleasure vicariously. My ribs just went in the oven (no BBQ allowed here), and I'm about three hours away from my own enjoyment.
Dude how do I get my own PK Grill?
I'm hungry lol. Nice looking ribs. I LOVE charring the ribs after smoking. Well done @HowToBBQRight
tried many of your cooks ,always spot on! keep them coming.
Why you talk like Fat Joe!? 😀
Hey Malcom what kind of drum smoker is that???
And these my friend are the kind of ribs I love. Not contest rib just good ole eatin ribs!!! lol
Hello Malcom grate video. I have a question for you. If you cooked the ribs the day before how long would you leave them on the grill to heat up? I really hope you can help me with this. Regards Richard.
This… This will be the first thing I make with my son when the weather turns warmer this Spring.