The supermarket had side ribs on sale. As is often the case with ribs that were on sale, these were thin and raggedy. However, I am cheap and I do love ribs. Ribs were purchased.
The ribs come with a nicely trimmed rib portion and under that is the chest edge of the ribs which are full of cartilage and bones. I cut that into 1 inch cubes for rib tips and they aren’t mentioned again in this recipe.
I pulled the silver skin off the back of the ribs by lifting a corner with a sharp knife and grasping it with a paper towel. I gave both sides a rub with a barbecue rub. I used my Basic Barbecue Rub but you can use any that you like.
I preheated my Louisiana Grills smoker to 225 F with whiskey oak barrel pellets and put the ribs on. You can see the rib tips below the rib rack. Dang. I said I wasn’t going to mention them again.
I smoked the ribs to an internal temperature of 185 F. Because the ribs were so thin, this only took about 3 hours. A decent sized rack would likely take at least 4 hours. I don’t like my ribs fall off the bone. If you do, cook them to 190 or even 195 F.
I brushed the ribs with Korean Glaze from my prior post and smoked for 20 minutes.
I brushed them again and smoked for another 20 minutes.
This glaze makes some great ribs. They are nice and sticky with a great spicy sweetness that will make you lick those sticky fingers! Give it a try!
The Old Fat Guy