Championship Glazed Ribs

Homemade rub with smoked paprika and a pile of applewood chips in the grill infuse these tender, fall-off-the-bone ribs...
Staff Writer
Championship Glazed Ribs
Helene Dujardin

Championship Glazed Ribs

Homemade rub with smoked paprika and a pile of applewood chips in the grill infuse these tender, fall-off-the-bone ribs with a thick, smoky flavor. — David Guas, author of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro.

6
Servings
153
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 slabs pork spare ribs (about 7 ½ pounds)
  • 1 Cup bottled hickory and brown sugar barbecue sauce
  • 1/3 Cup honey
  • 2/3 Cups pork dry rub
  • Apple wood chips, soaked in water

Directions

Cut the slabs perpendicular to the rib bones, reserving rib tips for another use. (This style of ribs is known as the St. Louis cut. You can also have your butcher trim them for you.)

Remove the thin membrane from back of ribs by slicing into it with a knife and then pulling it off.

Stir together the barbecue sauce and honey in a small bowl; reserve ½ cup to serve with cooked ribs. Sprinkle both sides of the ribs generously with the rub; let stand 10 minutes.

Light 1 side of charcoal grill or preheat gas grill to 250 to 300 degrees F (low); leave the other side unlit. Add the soaked wood chips to coals. Place the ribs over unlit side, and grill, covered with grill lid, 2 hours and 15 minutes.

Turn the rib slabs over; grill until tender and a meat thermometer inserted into thickest portion registers 145 degrees F, 2 hours and 15 minutes. Cook the ribs 15 more minutes, basting frequently with barbecue sauce mixture.

Remove the ribs from the grill, and let stand 10 minutes. Cut the ribs, slicing between bones. Serve the ribs with the reserved ½ cup barbecue sauce mixture.

Nutritional Facts

Total Fat
9g
13%
Sugar
9g
10%
Saturated Fat
3g
13%
Cholesterol
25mg
8%
Carbohydrate, by difference
10g
8%
Protein
7g
15%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
47mg
5%
Choline, total
17mg
4%
Fiber, total dietary
1g
4%
Folate, total
22µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
17mg
5%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
86mg
12%
Riboflavin
1mg
91%
Selenium, Se
10µg
18%
Sodium, Na
416mg
28%
Thiamin
1mg
91%
Water
37g
1%
Zinc, Zn
1mg
13%

Ham Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Ham Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.