I would remove the ribs from the smoker then apply the glaze in your kitchen and put the ribs under the oven broiler until they start to carmelize, don't take your eyes off of them because they can burn quickly. I've used just about anything you can think for a glaze,(honey, bbq sauce, jellies, etc.) as long as it has lots of sugar in it, it will work. Apply the glaze only to the one you plan on eating, this way you can apply the glaze when you warm up another rack the next day.