Recipes in the world of Flavilo

Smoked BBQ Pork Ribs with Garlic Glaze

Smoked BBQ Pork Ribs with Garlic Glaze

Smoking pork ribs is one of the most popular dishes in classic American BBQ. Slow cooking at a low temperature allows the meat to remain juicy, while the smoke adds a deep, distinctive flavor. The sweet and savory harmony of the garlic glaze enhances the natural flavor of the meat. This dish is the perfect choice for outdoor barbecues, gatherings with friends, or family dinners. Proper smoking and resting time are key to making the pork ribs truly tender and delicious.

Prep Time 20 min
Preparation 6 hr
Total 6 hr 20 min
2100 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 6
⭕ 2000 g Pork Ribs
⭕ 15 g Coarse Sea Salt
⭕ 10 g Freshly Ground Black Pepper
⭕ 5 g Hungarian Sweet Paprika
⭕ 10 g Garlic Powder
⭕ 5 g Onion Powder
⭕ 20 g Brown Sugar
⭕ 150 ml BBQ Sauce
⭕ 250 ml Apple Juice
⭕ 50 g Butter
⭕ 4 cloves Fresh Garlic (minced)
⭕ 50 ml Honey
⭕ 500 g Charcoal or Wood for Smoking

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    Information iconRead More

    Preparation Steps

    1

    Clean the pork ribs, then evenly rub them with coarse sea salt, black pepper, Hungarian sweet paprika, garlic powder, onion powder, and brown sugar. This dry rub enhances the natural flavor of the meat.

    2

    Let the seasoned ribs rest in the refrigerator for at least 2 hours to allow the flavors to meld. For the best results, marinate them overnight.

    3

    Preheat your smoker to 230°F (110°C). Distribute the charcoal or wood evenly in the smoker to ensure a long and consistent smoke.

    4

    Place the pork ribs in the smoker and smoke at a low temperature for 5-6 hours. Spritz with a little apple juice every hour to keep them juicy and flavorful.

    5

    To prepare the glaze, melt the butter in a small saucepan, then add the minced garlic and sauté until fragrant. Pour in the honey and BBQ sauce, then simmer over low heat for 3-5 minutes, until the glaze has thickened.

    6

    Towards the end of the smoking time, during the last 30 minutes, brush the garlic glaze over the pork ribs and let it caramelize in the smoker.

    7

    When the meat reaches an internal temperature of 195-205°F (90-95°C), remove it from the smoker, wrap it in aluminum foil, and let it rest for at least 30 minutes to allow the juices to redistribute evenly.

    8

    After resting, slice the pork ribs and serve with freshly made BBQ sauce or your favorite side dish.