Pork Ribs

Pickle-Glazed Ribs with Matt Groark

Next Level Chef competitor and Food Network Pitmasters star Matt Groark made a name for himself long before he stepped into people’s lives through the television screen. He has built a reputation for his culinary prowess while grilling and barbecuing for his family and vegetarian wife on his GroarkBoysBBQ social media channels.

Cooking barbecue isn’t his only contribution to society, though. He spends his days molding the minds of the next generation as he approaches twenty years of being a schoolteacher. From physical education to culinary arts, Matt has invested in his students with the same passion he invests in his social media followers.

Groark, as he is known by his friends, is a skilled pitmaster with many years of experience. Perhaps most importantly, he is a teacher at heart. His signature pickle-glazed ribs are not only delicious, but they were so good that he used this recipe to win the competition barbecue challenge on Pitmasters, where he competed against world-class chefs and wowed award-winning judges.

In this video, Groark shares all of the secrets to his pickle-glazed ribs with the Thermoworks team and uses one of the very first Thermapen® NANO models to make it into the hands of a pitmaster. If you look closely, you might notice a couple of minuscule differences in this pre-production model. Regardless, Matt is an incredible pitmaster, a wonderful teacher, and a good friend to anybody who wants to learn. We hope you watch and enjoy his pickle-glazed ribs masterclass, and we encourage you to make this recipe at home on the next rack of ribs you put on the smoker! If you would like to pre-order your own Thermapen NANO like the one featured in the video, click here to be first on the list!

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Pickle-Glazed Ribs

Matt Groark

Ingredients

1 rack baby back pork ribs
2 tbsp yellow mustard
½ cup pork rub
½ cup strained dill pickle juice
1 cup light brown sugar
2 tbsp Honey
2 tbsp Molasses
1 tbsp Dijon
1 tsp Garlic powder
1 tsp Black pepper
1 tsp Salt
1/2 tsp Onion powder
1 tsp Smoked paprika
1/2 tsp Chili Flakes/Chili Powder

Directions

Preheat your smoker to 300°F (applewood is highly recommended for complementing the sweet and savory pork).
Carefully remove the membrane (silver skin) from the back of the rack, then pat the meat completely dry with a paper towel.
Apply a light, even coat of mustard to act as a binder, then season generously on both sides with your favorite pork rub.
Place the ribs on the smoker, bone-side down, and let them cook undisturbed for 2 hours.
While the meat is smoking, combine the pickle juice, brown sugar, and seasonings in a small saucepan. Heat over medium, whisking steadily until the sugar completely dissolves. Reduce the heat to low and let it simmer for 5 minutes. Remove from the heat and allow it to cool slightly until it forms a loose, glossy glaze.
After the 2-hour mark, flip the ribs meat-side up. Continue cooking for 1 more hour, or until your thermometer reads a perfect internal temperature of 190–200°F.
Pull the ribs from the smoker and gently brush the sweet and tangy pickle glaze over both sides of the rack.
Allow the meat to rest for a few minutes to lock in the juices. Slice between the bones, serve warm, and get ready for the compliments!