"glazing" ribs

Discussion in 'Pork' started by lucky13, Jun 1, 2011.

  1. lucky13

    lucky13 Smoke Blower

    I know the saying is "If there are no pictures, it didn't happen".  Well I am technologically challenged, and even though I don't have pictures my scale yesterday says it did happen.  Any way, I am competing in my first rib / loin cookoff June 11th in a small town near where I live so I have been trying to get some practice in after the long winter.  Saturday I told my wife that I wanted to smoke a couple ribs for practice, well she decided that was her cue to start inviting friends over and that led to more smoking (not complaining at all). 

    So, I got 2 - 2.5 lb turkey breasts, brined, rubbed and wrapped in bacon, smoked for about 4.5 hours to 165 and sliced.  2 dozen chicken legs, rubbed and smoked for 1.5 hours.  Made a batch of bpopovitz's No Boil Mac n Cheese (http://www.smokingmeatforums.com/forum/thread/96882/no-boil-macaroni-mac-cheese) which is becoming a staple at our house.  I have modified a little to include pepper and 2 different types of seasoning salt mixed in with the milk before you pour it on.  I have also found a Kraft cheese mixture that has Philly cream cheese in it that we really like.  Smoke for an hour, stir and back on for another hour.

    I read a post last week from ECTO1 about some competition ribs that he makes where he finishes off with Parkay squeezable and brown sugar so i decided to try it.  One rack the way I normally do it (3-2-1) and one ECTO rack.  My "judges" unanimously chose the ECTO rack (although they were several bottles into my cooler by that time[​IMG]).  I put the Parkay and brown sugar on for the last hour, i am thinking maybe i should do the 3-2.5-1.5 next time to allow the ribs to glaze a little more.

    ECTO are you out there?  If so, could you let me know if I am doing it right????  Would like to try again this weekend to get it right before the cookoff.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck in the cook-off!
  3. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    OK I am always glad to help out a fellow forum member.  This is not a recipe more like a technique that is a shoot off of 3-2-1 ribs.  It is not the only way to do it but it is what I do and have had great success with it.  First I smoke cut my ribs St Louis Style trim the fat and skirt but I leave the end rib bones on where some people cut them off.  The reason I leave them on is because I am looking for my 7 to 9 best ribs. I know the ends are going to be a little overdone so this gives me more middle ribs to work with.  I coat with mustard and rub them down smoke @ 225 for 3.5 to 3.75 hours (you will know when the color is what you want it.  I take them out of the pit and let them air our for about 10-15 minutes.  I then apply squeezable parkey and brush it on.  Next I place a small layer of light brown sugar and let sit for 5 minutes before I double wrap and on the smoker they go.  I put them back in the smoker for 45 minutes this will give you that candy apple glaze and buttery flavor.  I take them out of the foil let sit for 10 minutes then lightly sauce the ribs. Back on the smoker for about 30 minutes until I think they are ready off the smoker wait 5 minutes and cut.  You should be able to turn them upside down and cut without messing up the glaze or sauce if you did it right if not you put too much sauce.  I know I am particular with the times but when you are on the clock for turn ins you need to watch your time.  Hope this helps....   
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I for one will be trying it!!

    Thanks for the tip from a first place winner!!
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member


    If you follow ECTO's advice you got it made.  The only thing I can add is that after saucing you can let them sit wrapped in foil until you need them then just toss on a hot grill to kind of set the glaze.  I like a bit of char on the ends and tips of my ribs plus the grill will tighten them up a bit.    I do them both ways, more often the way EXTO recommends, w/o the margarine but if I have a full smoker and need to make room the ribs can be finished off on the grill.
  6. lucky13

    lucky13 Smoke Blower

    Thanks for the help ECTO, i will definately be putting this in my book of tricks!!

    Thanks for the wishes SmokinAl, I'll try to make y'all proud!

    alblancher I appreciate your 2 cents too.
  7. switz

    switz Newbie

    Last week, I got my new MasterBuilt 30" smoker and found this site looking for ways to use it.  I tried ECTO's way tonight and I must say, they are the best ribs I have ever made.  They were tender but not too tender, moist and were outstanding; my wife love them too.

    The MasterBuilt worked perfectly.  I was worried that the smoker part would not work that good as I saw several posts about the wood chips not burning.  But, the thing worked great.  I inspected the wood tray and 90% of what I put in is now ash with the rest being small chips of coal.

    All-in-all, a great first smoker BBQ.  Thanks again.
  8. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    I own a Materbuilt Electric Smoker as well they are great little smokers.  I am happy your wife loved the ribs and glad I could help you out.
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds great Switz !

    Glad your MES 30 worked good too.

    I figure, sooner or later they're gonna start fixing the smoke problem before they ship them out, instead of having to give away all of these free retro-fixes.

    Everybody who gets a free retro ends up with two chip burning assemblies (box, cover & drawer). That can't be very cost effective!


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