Smoked Ribs with the Best Glaze
Smoked Ribs Ingredients:
- 3 racks baby back ribs (3 lbs each rack)
- kosher salt
- 1/3 cup apple juice
- 1 Tbsp yellow mustard
- 1 Tbsp maple syrup
Homemade Seasoning Rub:
- 2/3 cup ketchup
- 1/3 cup yellow mustard
- 1/3 cup maple syrup
- 2 Tbsp white vinegar
- 1 tsp black pepper
Prep Your Ribs:
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.
Pat dry with paper towels, season all over with kosher salt and rest at room temp 1 hour.
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.
3-2-1 Smoked Ribs Method:
You set the pellet grill temperature to 225˚F or "High Smoke." Important: Always keep the lid closed when grilling.
Grill the ribs directly on the rack (bone-side down) 3 Hours. Meanwhile, stir together the glaze ingredients.
Remove ribs, brush glaze on both sides, wrap each in foil and grill 2 Hours.
Remove foil, glaze the top and place directly on the rack 1 Hour.
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.