1/4teaspoon+ 1 tablespoon hickory-flavored liquid smokedivided use
2poundsriblets or rib tips
2teaspoonskosher salt
1teaspoonsugar
1teaspoongarlic powder
1/2teaspoononion powder
1/2teaspoonsmoked paprika
1/8teaspoonground black pepper
1cupwaterplus more as needed
1tablespoonliquid smoke
1tablespoonvegetable oil
barbecue saucesuch as Sweet Baby Ray’s, optional
Instructions
In a large bowl, combine the corn syrup and 1/4 teaspoon of liquid smoke. Add the riblets and toss to combine.
In a separate bowl, combine the salt, sugar, garlic powder, onion powder, smoked paprika, and ground black pepper. Rub the seasoning over the riblets and let them stand at room temperature for 30 minutes.
Preheat the broiler. Broil the riblets 5 to 6 inches from the flame until browned on both sides, about 8 to 10 minutes per side. Remove from the broiler.
Preheat the oven to 275°F. Set an oven-safe rack inside a rimmed baking pan or roasting pan. Pour the water and 1 tablespoon of liquid smoke into the pan. Place the riblets on the rack and cover the pan tightly. Transfer the pan to the oven, being careful not to splash the water onto the riblets. Bake for 2 to 2 1/2 hours, until the meat is tender. Add additional water to the pan as needed. When the riblets are finished, discard the cooking liquid.
Preheat a gas or charcoal grill to medium-high heat. Brush the riblets with the vegetable oil and grill until lightly charred, 2 to 4 minutes per side. If desired, brush the riblets with the barbecue sauce before flipping to give the riblets a glazed appearance. Serve immediately with extra sauce on the side, if desired.