A three-day brining, smoking, and charring process adds incredible flavor to these ribs from chef Chris Shepherd of Underbelly in Houston. The result tastes like grilled bacon. Cooking note: Please allow 3 days for brining.
Featured in: A Houston Cookout with a Far East Reach
Ingredients
- 2 cups brown sugar
- 1 1⁄2 cups kosher salt
- 2 tbsp. curing salt no. 1 (amazon.com)
- 2 racks St. Louis-style pork spareribs (about 6 lbs. total)
- Apple or pecan wood shavings, for smoking
- 3⁄4 cup sorghum syrup
- 1⁄2 cup Dijon mustard
- 1 tbsp. yellow mustard seeds
- 1⁄2 tbsp. fish sauce
- 1⁄2 tsp. freshly ground black pepper
- Thinly sliced scallions, for garish
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Instructions
Step 1
Heat brown sugar, salts, and 1 gallon water in an 8-qt. saucepan over high, stirring until sugar and salts dissolve, 3–5 minutes; let brine cool completely and add ribs. Cover and refrigerate for 3 days. Remove ribs, discarding brine, and pat dry. Prepare stovetop smoker according to manufacturer's instructions, using apple or pecan wood shavings; place rack with ribs inside and smoke for 5 hours.
Step 2
Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Cook ribs, turning as needed, until charred all over, 10–12 minutes. Let ribs rest 10 minutes, then cut into individual pieces. Meanwhile, simmer sorghum, Dijon, mustard seeds, fish sauce, and black pepper in a 2-qt. saucepan over medium until reduced to 2⁄3 cup, about 20 minutes. Toss ribs with glaze and transfer to a serving platter; garnish with scallions.
- Heat brown sugar, salts, and 1 gallon water in an 8-qt. saucepan over high, stirring until sugar and salts dissolve, 3–5 minutes; let brine cool completely and add ribs. Cover and refrigerate for 3 days. Remove ribs, discarding brine, and pat dry. Prepare stovetop smoker according to manufacturer's instructions, using apple or pecan wood shavings; place rack with ribs inside and smoke for 5 hours.
- Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Cook ribs, turning as needed, until charred all over, 10–12 minutes. Let ribs rest 10 minutes, then cut into individual pieces. Meanwhile, simmer sorghum, Dijon, mustard seeds, fish sauce, and black pepper in a 2-qt. saucepan over medium until reduced to 2⁄3 cup, about 20 minutes. Toss ribs with glaze and transfer to a serving platter; garnish with scallions.
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