West Coast Ribs
Put. Down. That. BBQ. Sauce.
Ribs don't always need to be slathered and smothered, we're here to show you a new way to enjoy one of the best meats off the grill: maple & honey glazed ribs! You can smoke these on any grill you want (pellet, charcoal, stick, drum) and you'll still get amazing results and wow your guests. We like to call them West Coast Ribs. Next time you're picking up a rack, throw this down!
Want a visual guide? Watch the video!
- 1 rack St Louis style pork ribs
- 6 tbsp rub of your choice (We use our Cali Gold rub)
- 3 tbsp maple syrup
- 3 tbsp hot honey
- 2 tbsp butter
- 2 tbsp chopped basil
- 2 tbsp chopped parsley
- 1 tbps chopped green onion Optional
- 2 tbsp. chopped macadamia nuts or nuts of your choice, unsalted
- Remove ribs from refrigerator 30min prior to seasoning
- Set smoker to 250 indirect heat.
- Remove membrane from back of ribs. You can do this by using a paper towel and grasping the membrane with the towel and pulling in one movement
- Season the top and bottom of the ribs with rub, allowing to sit for at least 15 minutes.
- Set ribs in smoker bone side down and smoke for 3-4 hrs, spritzing every 30-45 min to keep from drying out. Spritz with liquid of your choice, we used ACV here.
- While ribs are smoking, chop up the basil, parsley and green onion. If you’re using nuts as well, chop those now and set aside.
- After 3 hrs, roll out two sheets of aluminum foil. Add butter, then half the maple and hot honey. Add additional rub and place ribes meat side down into foil. Wrap tightly and place back into smoker for 30min-1hr.
- After braising, remove ribs from foil and place back into smoker for 15min.
- After 15min, brush ribs with remaining hot honey & maple, checking to see when glaze sets.
- Once glaze sets, remove ribs from grill, sprinkle greens/mac nuts and allow to rest for 30min.
- Serve as full rack or break into portions.
Want to be comfortable while you make it? Pick up a Grillslingers T-Shirt!
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