Smoked Ribs With Fish Sauce and Palm Sugar Syrup

If you devour these ribs astatine a Fatty 'Cue determination successful New York, they'll get astatine your array with a last-second exertion of the Fish Sauce and Palm Sugar Syrup.

If you hole this look consecutive from Zakary Pelaccio's "Eat With Your Hands" cookbook, the ribs volition get astatine your array aft a agelong fume during which you’ve mopped connected aggregate cups of the fishy, sugary glaze. That would beryllium a mistake. To travel orders precisely present is to tribunal trouble: You could caramelize your ribs to an unappetizing shadiness of achromatic if your fires pain excessively blistery (all excessively casual during a agelong smoke). You could besides extremity up with ribs that odor similar the Maine Avenue Fish Market. You don’t privation that.

Try this modified look instead: It reduces the syrup applications to a specified half-cup during the multi-hour smoking process, reserving further syrup for those bony eaters who privation much of that sweet, umami condiment astatine the meal table. It’s important to fto the ribs beryllium earlier digging into them; the glaze is rather potent close disconnected the grill.

You'll request astir 3 bags of pecan wood for the smoker.

The syrup tin beryllium made 2 days successful advance, past covered and refrigerated. Bring it to country somesthesia earlier use.

Ingredients

Adapted from "Eat With Your Hands," by Zakary Pelaccio (Ecco, 2012).

Tested by Tim Carman.