Honey Glazed Ribs by Request

[Qjuju]

My Dad requested loin back ribs for his birthday and how can one say no to that request. I have been using a variation of APL's Honey Glazed ribs for the last 6 or 7 cooks now. The ribs came out tender and delicious. Sauce was serverd on the table for those that wanted it.

First a slather of mustard, water, worcestershire, and soy then a rub.

Then smoked for 2 1/2 hours at 275 with some apple, wrapped with brown sugar and honey for another 1 1/2 to 2 hours, then rested for 20 minutes or so, a little more rub, and you have this.

I didnt get any plated pics as we were all hungry and the sides were simple slaw and baked beans.

Thanks,
Juju

 

[LarryWolfe]

Nice!!!

 

[bbquzz]

Good lookin' bones!

 

[bigwheel]

Looks good. Back in my old 3-2-1-1 days got to using honey in the wrapping liquid which also included apple cider and brown sugar. Noticed it tended to sorta case harden the ribs with a glaze of rock hard burnt candy tasting stuff. Made them real crunchy to the bite. Nearly know it was the honey which done it cuz when I quit using it the issue subsided. You ever run into that scenario?

 

[Qjuju]

Looks good. Back in my old 3-2-1-1 days got to using honey in the wrapping liquid which also included apple cider and brown sugar. Noticed it tended to sorta case harden the ribs with a glaze of rock hard burnt candy tasting stuff. Made them real crunchy to the bite. Nearly know it was the honey which done it cuz when I quit using it the issue subsided. You ever run into that scenario?

The mixture I have been using is 1 C brown sugar, 1 C honey, & 1/4 C apple juice... they are certainly sweet, but nothing crunchy or burnt going on. It is more of a 3-2 process so maybe it is the 1 that hardens them up. I also spritz them with a bit of apple juice and shake on some more rub before serving.

 

[bigwheel]

Dont think the crunchiness arose during the rest or glaze phase. I think it bound to have formed in the foil. Now I aint much of a spritzer so that might be part of my problem with honey. Glad you aint having an issue with it.

 

[Qjuju]

Don't think the crunchiness arose during the rest or glaze phase. I think it bound to have formed in the foil. Now I aint much of a spritzer so that might be part of my problem with honey. Glad you aint having an issue with it.

Well... lets see if I can match the vernacular. When these come out of the foil they as soft and jiggly as a chubby pole dancer. Well... how'd I do?

 

[bigwheel]

Sounds good to me. Them chubby pole dancers can be purty special

 

[JWJR40]

They look Great!!! Id eat a few of them.

 

[Nick Prochilo]

What Larry said!