Best 3 Applewood Smoked Pork Ribs With Red Chile Glaze Recipes
Get ready to embark on a culinary adventure as we explore the art of crafting delectable applewood smoked pork ribs glazed in a tantalizing red chile sauce. This mouthwatering dish is a symphony of flavors and textures that will leave your tastebuds singing. In this comprehensive guide, we'll take you step by step through the process of selecting the perfect pork ribs, preparing them for smoking, and creating a glaze that will elevate your ribs to gastronomic heights. Whether you're a seasoned pitmaster or a novice cook looking to impress your friends and family, this article will provide you with all the tips, tricks, and techniques you need to create applewood smoked pork ribs with red chile glaze that are simply irresistible.
Let's cook with our recipes!
SMOKED PORK RIBS
If you don't own a smoker, this is a great way to do ribs on the grill. I first saw this technique done by Adam Perry Lang, who is not only a great barbecue chef but a great all-around chef. In fact, he knows more about meat than practically anybody I've met. For this recipe I use pork spareribs, but the technique works just as well with lamb ribs too, though cook times will vary. Feel free to substitute your favorite BBQ sauce.
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Mix to combine all the rub ingredients. Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly.
- Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source. Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour.
- Meanwhile, whisk together all glaze ingredients.
- After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Do the same with remaining racks. Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat. Occasionally check the grill to make sure it remains low. After 30 minutes, flip the foil bundles and continue cooking.
- After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes. Meanwhile, raise grill heat to medium-high. Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes.
- When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey.
RED CHILE GLAZE
Steps:
- Deseed the chiles, and place in a bowl. Reconstitute them by pouring on 3 cups boiling water and allowing them to soak about 5 minutes. Drain the chiles and reserve 1-cup of the liquid.
- Process the chiles with the reserved water in a blender or food processor until fine. Strain and transfer pulp into a mixing bowl. Add the honey, chile powder, and cumin and mix well. Refrigerate for 1 hour to blend flavors.
- This glaze is excellent on grilled fish, roasted or grilled chicken, or roast pork.
SMOKED PORK RIBS
Steps:
- Apply a light coat of yellow mustard to the pork ribs. (This is only meant to hold the rub on; not for flavoring.)
- Mix chili powder, salt, pepper, garlic powder, paprika and cayenne together in a bowl and apply evenly to the pork ribs, front and back.
- In an offset smoker, light a fire with a hardwood of your choice. (We use oak but any hardwood will do.)
- When the smoker heats to approximately 275 degrees F, put the ribs on and maintain that temperature for 4 to 5 hours. Cook, checking the ribs hourly, until a toothpick goes through the meat between the ribs with little resistance. Brush with barbecue sauce and cook another 15 minutes.
Tips:
- To ensure the ribs are cooked evenly, ensure they are of a uniform thickness. If not, consider trimming them to achieve a consistent size.
- To enhance the flavor of the ribs, consider using a flavorful wood for smoking, such as applewood or cherrywood.
- Maintain a consistent temperature in the smoker throughout the cooking process. Generally, a temperature between 225°F and 250°F is recommended for optimal results.
- During the smoking process, avoid opening the smoker frequently to prevent heat loss and ensure even cooking.
- To achieve a tender and flavorful texture, allow the ribs to rest for a brief period before serving. This allows the juices to redistribute throughout the meat.
- Experiment with different types of glazes to complement the ribs. The red chile glaze suggested in the recipe offers a spicy and flavorful option, but other options such as a classic barbecue sauce or a honey glaze can also be explored.
Conclusion:
In conclusion, these Applewood Smoked Pork Ribs with Red Chile Glaze offer a delicious and versatile dish that can be enjoyed in various settings. With the detailed instructions and helpful tips provided, you can confidently create this flavorful dish at home and impress your friends and family. Whether you are a seasoned pitmaster or new to the art of smoking, this recipe provides a fantastic opportunity to explore the culinary possibilities of smoked ribs. So, gather your ingredients, prepare your smoker, and embark on a tasty adventure with these Applewood Smoked Pork Ribs with Red Chile Glaze. Get ready to savor the smoky, tender, and tantalizing flavors that will leave you craving more.
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