I don't watch much TV, but on occasion, I happen to enjoy a show or two from the Food Network. A while back, I caught an episode of Grill It! With Bobby Flay that featured a rib recipe I thought might be worth trying.
Basically he used a savory dry rub on the ribs and and then slow cooked them, then the last 30 mins applied the chipotle honey glaze.
You can watch the video here:
Honey-Glazed Spice-Rubbed Ribs-Food Network - YouTube
I made a couple of alterations to the recipe. First, I cut the rub recipe in half, as he was using 2 racks of whole untrimmed spares and I used BB's which have about 50% of the surface area of whole spares. Second, I felt the glaze would be way too thick without some liquid to dilute it, so I added about 1/3 cup fresh squeezed Valencia orange juice, which gave me the consistency I was looking for. I also halved the glaze recipe due to the smaller BB ribs.
First, I assembled the dry rub ingredients together, which consisted of [FONT="]chili powder, chile de arbol, dry mustard, kosher salt, paprika, oregano, coriander, black pepper, and cumin:
I then put all of these in the spice grinder:
I gave the ribs a good rinsing, then removed the membrane:
Then applied the rub:
I covered the ribs and let them sit for about 4 hours.
Later that same very day, I fired up the WSM:
Then added some pecan chunks:
Then I put the ribs on:
This was a hot and fast cook, so I dialed in the WSM at 300 degrees.
About an hour later:
Later, I put together the ingredients for the glaze. I decided to add some crushed red chili (Or as the label says, Chili Crusht) because I really like spicy stuff:
I blended the honey, crushed chili, orange juice, and about 1.5 heaping tsp of chipotle. When I tasted the mixture, I nearly jumped out of my pants! This stuff was hot. :shock: I could only hope the heat would mellow quite a bit due to heat exposure from the smoker.
Not long after, I began generously mopping the ribs with the incendiary liquid, and did so about every 10 minutes:
When both racks of ribs passed the bend test, with flying colors, I pulled them off the smoker for a brief rest:
After a brief resting period, I began slicing the ribs:
I then plated the ribs, and gave them a sprinkle of fresh chopped cilantro:
The ribs were delicious! The dry rub was a completely different flavor profile than what I am used to, and was very tasty. Fortunately the heat from the glaze mellowed considerably from cooking, and I'm really glad I added the orange juice to the glaze.
Full recipe is HERE.
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Basically he used a savory dry rub on the ribs and and then slow cooked them, then the last 30 mins applied the chipotle honey glaze.
You can watch the video here:
Honey-Glazed Spice-Rubbed Ribs-Food Network - YouTube
I made a couple of alterations to the recipe. First, I cut the rub recipe in half, as he was using 2 racks of whole untrimmed spares and I used BB's which have about 50% of the surface area of whole spares. Second, I felt the glaze would be way too thick without some liquid to dilute it, so I added about 1/3 cup fresh squeezed Valencia orange juice, which gave me the consistency I was looking for. I also halved the glaze recipe due to the smaller BB ribs.
First, I assembled the dry rub ingredients together, which consisted of [FONT="]chili powder, chile de arbol, dry mustard, kosher salt, paprika, oregano, coriander, black pepper, and cumin:
I then put all of these in the spice grinder:
I gave the ribs a good rinsing, then removed the membrane:
Then applied the rub:
I covered the ribs and let them sit for about 4 hours.
Later that same very day, I fired up the WSM:
Then added some pecan chunks:
Then I put the ribs on:
This was a hot and fast cook, so I dialed in the WSM at 300 degrees.
About an hour later:
Later, I put together the ingredients for the glaze. I decided to add some crushed red chili (Or as the label says, Chili Crusht) because I really like spicy stuff:
I blended the honey, crushed chili, orange juice, and about 1.5 heaping tsp of chipotle. When I tasted the mixture, I nearly jumped out of my pants! This stuff was hot. :shock: I could only hope the heat would mellow quite a bit due to heat exposure from the smoker.
Not long after, I began generously mopping the ribs with the incendiary liquid, and did so about every 10 minutes:
When both racks of ribs passed the bend test, with flying colors, I pulled them off the smoker for a brief rest:
After a brief resting period, I began slicing the ribs:
I then plated the ribs, and gave them a sprinkle of fresh chopped cilantro:
The ribs were delicious! The dry rub was a completely different flavor profile than what I am used to, and was very tasty. Fortunately the heat from the glaze mellowed considerably from cooking, and I'm really glad I added the orange juice to the glaze.
Full recipe is HERE.
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