Candied Ribs

Instructions

• Step 1: Burning the cherry pellets, preheat recteq to 250ºF.
• Step 2: Using a chef knife, score membrane on bone side of rib. If you like, you can remove the membrane completely, but it is not necessary.
• Step 3: In a medium size shaker jar, shake or mix chicken stock and recteq pork injection together*. Insert injector in between each bone and evenly inject each piece of meat. It’s really hard to inject the bones!
• Step 4: Remove from fridge, coat evenly in mayonnaise, and season evenly with Rossarooski's Honey Rib Rub.
• Step 5: Place on recteq and smoke for 3 hours or until a beautiful mahogany color is achieved. Spritz every 30 minutes with sugar water. 
• Step 6: Prepare rib wrap by laying out 2 sheets of foil (about 2 feet or enough foil to properly wrap ribs).
• Step 7: On top of foil, add butter, brown sugar, Kristy's Sweet Heat Glaze, and Harry's Secret Sweet Sauce. Place ribs meat side down onto foil. Wrap tightly, making sure to not puncture foil.
• Step 8: Return to recteq, meat-side down, and cook another 1.5-2 hours or until an internal temperature of 195ºF has been reached. Remove ribs from wrap and let rest, meat side up.
• Step 9: While ribs rest, prepare candy glaze. In a medium sauce pot over high heat, bring 2 parts white sugar and 1 part water to a boil and allow to reach 300ºF.
• Step 10: After reaching temperature, turn down to medium heat. Slice ribs and dry with paper towel. If outside is wet, candy won’t stick.
• Step 11: Individually dip the meat side of each rib into the candy mixture and place meat side up on cooling rack. Enjoy once candy hardens, after about 5 minutes.
• Step 12: *Chef Tip: You probably won't use all of the injection, so if you want to save some, be sure to set it aside before inserting injector into liquid.