This is the #1 Texas BBQ RIB GLAZE Recipe

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice is often more accessible.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is a vegan alternative.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: liquid smoke

Liquid smoke adds a similar flavor.

Trim the spare ribs, removing flap meat and scoring the membranes.

Apply Smoke Trails BBCQ brisket rub to the ribs.

Smoke the ribs at 250° F to 275° F for 6 to 7 hours.

Prepare Goldie's ribeye sauce by mixing 2 cups of ketchup, 1 cup of white vinegar, 1 cup of apple cider vinegar, 1 cup of brown sugar, 1 cup of white sugar, 1/4 cup of molasses, 1/4 cup of mushroom flavored soy sauce, 1 tbsp of onion powder, 1 tbsp of garlic powder, 1 tbsp of cumin, and 1 tbsp of pepper. Mix thoroughly without heating, though heating helps dissolve ingredients.

Make the Bar A barbecue sauce by mixing ketchup, honey, apple cider vinegar, water, white sugar, brown sugar, Worcestershire sauce, garlic, onion, cumin, and salt. Mix cold.

Prepare Loy and Lewis mustard sauce by mixing 2 tablespoons plus 2 teaspoons of Worcestershire sauce, 3 tablespoons of apple cider vinegar, 3 tablespoons of white vinegar, 1 teaspoon of garlic powder, 1/4 teaspoon of cumin, 1 1/2 teaspoons of black pepper, 66 g of sugar, 93 g of yellow mustard, 2 tablespoons of Frank's Red Hot, 112 g of canola oil, and xanthan gum. Heat and mix.

Check ribs for tenderness after 7 hours, ensuring they reach around 195° F.

Coat ribs with Goldie's ribeye sauce, wrap in aluminum foil, and place bone side down.

Wrap ribs with Bar A barbecue sauce and hold them.

Coat ribs with Loy and Lewis mustard sauce and wrap them tight.

Coat a rack of ribs with Sweet Baby Rays and hold them.

Cooking Techniques

Equipment Needed

Spice Level: