"I got first place on my ribs Sunday using your Vermont Maple Glazed Pig Candy recipe!" Steve Triplet, Galatia, IL
This method makes a glaze, not really a sauce. This method makes extremely tender, juicy, meat with a beautiful mirror like sauce. More than one cook has written me to tell me that they make the best ribs he ever tasted. The secret is real mmmmmmaple syrup.
Warning: Don't compete with these ribs!
Several readers have written to tell me that they've won their local rib-off with these ribs but do not use this recipe for a Kansas City Barbecue Society (KCBS) or Memphis Barbecue Network (MBN) competition. The judges there usually only give awards to classic red sauces like my Kansas City Classic.
About the maple syrup. Make sure to use real maple syrup, not the fake stuff. Interestingly, the less expensive, darker, Grade B maple syrup is slightly better for this recipe and most cooking.
Darwin Award nominee?
Here's one from a reader in the Dallas suburb of Lewisville: "Do not drink eight Heinekens and spread Pig Candy on ribs with fingers. Major ouch." Should we nominate him for an honorary Darwin Award?
3) Coat liberally with the Meathead's Memphis Dustand massage it in. This is a bit more than I usually use, but much of it comes off during step 5. If you can, wrap them in plastic wrap and refrigerate overnight.
4) Smoke roast St. Louis Cut ribs for 3 hours. If you are using baby back ribs, smoke roast for 1 1/2 hours.
5) Then wrap them in foil with the apple juice as described in the Texas Crutch technique article and cook in foil for 30 minutes.
6) Take the meat out of the foil and put it back on at 225°F, no smoke for another hour.
7) Pour the apple juice from the foil, now enriched with the flavors of the rub, into a sauce pan. Boil it until about 1/3 cup remains. Add 1/4 cup of maple syrup and heat over medium high until it starts to foam. Then immediately turn down the heat until it stops foaming. You don't want it foaming for long or it could turn to hard candy. Add the salt and hot sauce.
8) Paint the ribs with one or two coats of the sauce max. It should make a shiny glaze. Don't use too much. Heat the ribs over the hot part of the grill until they glaze burbles a bit, about 15 minutes max. Keep the lid open and watch them so they don't burn. Serve and accept the praise gracefully.
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The Smokenator:
A Necessity For Weber Kettles
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.
ThermoWorks Pocket Thermometer - No More Guessing
A good thermometer is why I never serve overcooked or undercooked food. No more guesswork. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight. And it is inexpensive. Click here for more about thermometers.
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