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It's sweet and savory! Chef Chad Kelley shares the secrets of his candied ribs from Bumbershoot Barbeque in Argyle.
Bumbershoot's Candied Ribs
Rib Rub (enough for 2-3 Racks of Ribs)
¼ # Brown Sugar
1/4 C Kosher Salt
3/4 C Black Pepper, Medium Grind
2 tspn Garlic Powder
1 tspn Mustard Powder
1/2 tspn Cinnamon
1/2 C Chile Powder
Combine ingredients in a large bowl and mix with your hands. The sugar will want to clump up so make sure to really break down any large pieces.
Candy Glaze
2 C Barbecue Sauce
½ C Brown Sugar
1 C Apple Cider Vinegar
Barbecue Sauce (about 3 cups)
2 C Ketchup
½ C Water
½ C Apple Cider Vinegar
¼ C Brown Sugar
2 Tbl Molasses
2 Tbl Worcestershire
1 Tbl Chile Powder
1 Tbl Black Pepper, Medium Grind
2 tspn Kosher Salt
2 tspn Garlic Powder
2 tspn Onion Powder
2 tspn Chipotle Tabasco
Bring together in a saucepan and warm over medium heat. Stir often to prevent scorching the bottom of the pan. Bring to a simmer and remove from heat. Let rest at room temperature until cool.
Bring it all together:
Coat each rack of ribs you want to cook with about ½ cup of rub and let rest for about 15 minutes.
Cook on a smoker @ 225 for about 3.5 hours or wrap in foil and bake in the oven @ 300 for just under 3 hours. You do want these ribs to be slightly undercooked, fall off the bone ribs is not ideal for this recipe.
Once cooked, let the ribs cool to room temperature. Slice each rack into individual bones and place into shallow aluminum pan. Gently coat each rib with the candy glaze.
Return the ribs, in the aluminum pan, to the smoker or oven. (Smoker Temp 275 or Oven Temp 325) Cook for an additional hour or so until the glaze begins to darken and the meat becomes tender.
Once done remove from the oven/smoker and enjoy!
LINK: www.bumbershootbbq.com