Candied Pork Back Ribs- Sticky And Rib-Tickling Tasty
2 racks of pork back ribs
1 cup of brown sugar
2 tbsp. Bone Dust BBQ Seasoning 1 tbsp. garlic powder
2 tsp. freshly ground black pepper 1/4 cup of brown sugar
1 cup honey
3/4 cup Cattle BoyZ Chipotle Maple Bacon BBQ Sauce 1/4 cup pure maple syrup
3 tbsp. soy sauce
1 clove of garlic, grated
salt and pepper to taste
Total Time: 3 Hours 40 Minutes +Marin
- Start by removing the silver skin from the back of your ribs, then cutting each of the racks in half.
- In a bowl, mix the brown sugar, Bone Dust, garlic powder and pepper. Generously rub the ribs on all sides with the seasoning mixture. Place them into a non-reactive dish, or onto a baking tray to, and into the fridge to marinate for 24 hours.
- Soak your favorite wood chips, I recommend something sweet like maple, cherry or apple, for at least 30 minutes before starting to smoke the ribs. Preheat your charcoal smoker, or grill to 200 to 220°F. Fill the smoker tube with wood chips, or throw them directly onto the charcoal.
- Smoke the ribs for 1.5 hours, bone side down.
- Remove the ribs from the grill and lay them on a bed of tin foil. Dust the tops with brown sugar and honey, wrap them tightly and return them to the grill for another hour.
- While waiting for the ribs to candify, make the sauce by combining the BBQ sauce, maple syrup, soy sauce, garlic, salt, and pepper in a bowl.
- A!er the hour in the foil is up, unwrap the ribs and glaze them every 10 minutes with the sauce, until it is gone and the ribs are shiny and sticky.
- Slice between every rib, and serve with plenty of wet wipes. Some potato salad, veggies, and dip wouldn't be a bad idea either.