Smoked Ribs with Apple Habanero Glaze
These smoked ribs with apple habanero glaze bring the perfect balance of sweet and heat. Slow-cooked at 275°F and finished with a sticky, fruit-forward glaze, they’re everything you want from a backyard rib cook—tender, smoky, spicy, and packed with flavor.
Equipment
- tongs
- Sauce Mop or Brush
- instant read thermometer
- Grill/Smoker
- Food Safe Gloves
- Paper Towels
- knife
- cutting board
Ingredients
- 2-3 lbs. Rib rack
- 1:1 ratio Salt & Pepper as needed
- 4 T Unsalted butter
- 1 T BBQ seasoning
- 1 Habanero coarsely chopped
- 1 T Apple cider vinegar
- 1 8 oz. jar Apple jelly
Instructions
For the Apple Habanero Glaze:
- Melt the butter in a skillet over medium-high heat. Add the habanero and BBQ seasoning, and sauté until the peppers are tender. Pour in the vinegar and apple jelly, stirring until well combined and the sauce has reduced to a spoon-thick consistency. Add more water as needed for a thinner sauce if desired, or leave as is.
- Let cool at room temperature until ready to use. If needed, return the skillet to the heat to restore the glaze to a liquid consistency.
For the Ribs:
- Preheat the grill or smoker to 275°F. Meanwhile, trim the ribs of any excess fat and remove the last two bones on both ends. Next, remove the membrane and season both sides liberally with salt and pepper.
- Once the grill is preheated, add the ribs and smoke them untouched until the bones start to show, ~2-3 hours. At this point, rub a finger over the ribs. If the rub has set and does not come off, proceed with glazing the ribs. If the rub has not set yet, check back in 30 minutes and continue the process until it does. Allow the ribs to continue cooking until the glaze has set. Give the ribs a shake, holding them in the middle. Once they have a good bend to them, pull them off the grill.
To Finish:
- Slather your ribs one more time with the glaze (if desired), slice, and serve. Enjoy!
Notes
- Check the bark before glazing: Rub your finger gently over the ribs—if the seasoning doesn’t come off, it’s ready for glaze.
- Use a bend test for doneness: Grab the ribs from the middle and give them a slight shake. If they bend easily and crack slightly, they’re ready.
- Spare ribs are ideal for this method, but baby backs or St. Louis-style ribs can be substituted—just monitor cook time.
- The glaze can thicken fast as it cools. Warm it back up slightly before using if it’s too firm to brush on. If needed, add a splash of water to help thin it out.