Blow Torched Ribs

How to make Blow Torched Ribs Recipe - Scott Thomas is the guy who introduced me to competition barbecue and encouraged me to start blogging about barbecue. His backyard cuisine has been featured on TV, radio, print, and cyberspace. He’s certainly a talented ambassador for the outdoor cooking scene, and Scott absolutely makes the best baby back ribs I’ve ever had. Note: A blowtorch is an optional piece of equipment for this recipe.

Serves: 6

Ingredients:
2 slabs baby back ribs, membrane removed

Brine:
1 quart apple juice
1/4 cup table salt
2 tbsp minced garlic
1 tsp fresh cracked black pepper

Rub:
2 tbsp granulated garlic
2 tbsp turbinado sugar (raw sugar)
2 tbsp pumpkin pie spice
1 tbsp sweet paprika

Glaze:
2 tbsp apple jelly
2 tbsp apricot preserves
2 tbsp hot pepper jelly
2 tsp Worcestershire sauce

Method:
Combine the brine ingredients in a storage bag and slosh around until the salt is dissolved.

Place the ribs in the bag with the brine and refrigerate overnight.

Combine the rub ingredients in a bowl.

Remove ribs from the refrigerator and give the bone side of the ribs a dusting to a coating of rub (your preference).

Flip the ribs and repeat on the meat side.

Prepare the grill for two-zone grilling (or indirect grilling) with coals and smoke wood on one side and nothing on the other.

Target temperature of the inside of the grill is 275 to 300 degrees F.

Place the ribs on the side of the grill with no heat and close the lid.

While the ribs are cooking, combine the glaze ingredients in a bowl and put in the microwave for about 90 seconds to liquefy the gelatin and allow the ingredients to combine. Mix well.

When the meat pulls back from the bone about a half-inch (about 2 hours at this temperature), flip the slabs over to the bone side and slather with the glaze.

If desired, blast the glaze for a couple minutes with a blowtorch (making sure the flame is blue and not orange) by constantly rocking the flame slowly back and forth across the glaze.

Flip over to the meat side and smear with the glaze.

Blast with the torch on the meat side.

Once a sugary crust is achieved on all the slabs, remove from the heat, allow to rest for 5 minutes, slice, and serve.