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Spicy Smoked Back Ribs with Maple Glaze

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Total Time:
5 hr
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Skill Level:
Intermediate
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Servings:
2 Servings
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Spicy Smoked Back Ribs with Maple Glaze
alarm
Total Time:
5 hr
school
Skill Level:
Intermediate
restaurant_menu
Servings:
2 Servings

Ingredients


Spicy Smoked Back Ribs with Maple Glaze

Product ImageFresh Pork Extra Meaty Back Ribs
  • 2 Smithfield Baby Back Ribs2

Dry Rub

  • 1/3 cup(s) Kosher salt 1/3 cup(s)
  • 1/4 cup(s) Light brown sugar 1/4 cup(s)
  • 1 Tbsp. Paprika1 Tbsp.
  • 1 Tsp. Chipolte chile powder1 Tsp.
  • 1 Tsp. Cracked black pepper 1 Tsp.
  • 1 Tsp. Cayenne pepper 1 Tsp.
  • 1 Tsp. Onion powder 1 Tsp.
  • 1 Tsp. Garlic powder1 Tsp.
  • 1/2 Tsp. Ground coriander1/2 Tsp.

Sauce

  • 3 cup(s) Ketchup 3 cup(s)
  • 1 cup(s) Dark brown sugar 1 cup(s)
  • 3/4 cup(s) Distilled white vinegar3/4 cup(s)
  • 1/4 cup(s) Water1/4 cup(s)
  • 2 Tbsp. Molasses 2 Tbsp.
  • 1 Tbsp. Worcestershire sauce 1 Tbsp.
  • 1 Tbsp. Chili powder1 Tbsp.
  • 2 Tsp. Smoked paprika2 Tsp.
  • 1 Tsp. Onion powder 1 Tsp.
  • 1 Tsp. Garlic powder 1 Tsp.
  • 1 Tsp. Chipotle chile powder1 Tsp.
  • 1/2 Tsp. Black pepper1/2 Tsp.
  • 1 Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)1
  • Apple juice, in a spray bottle

Glaze

  • 1/4 cup(s) Light brown sugar1/4 cup(s)
  • 1/2 cup(s) Maple syrup 1/2 cup(s)
  • 1/2 cup(s) Unsalted butter, melted 1/2 cup(s)

Instructions


  1. About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.

  2. Meanwhile, make the sauce. Whisk together all ingredients in large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until thickened, stirring occasionally.

  3. Heat charcoal or gas grill for indirect cooking at 275oF. Add drained wood chips, if using.

  4. Place the ribs, meaty side up, over a drip pan and cook for 2 hours, spraying with apple juice every 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

  5. Remove ribs from grill. Place each rack on double stack of large aluminum foil. Drizzle maple syrup and butter on each rack; sprinkle with brown sugar and spray with apple juice; wrap each rack tightly with foil.

  6. Return wrapped ribs to the grill and cook for 1 ½ to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

  7. Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.

  8. Serve ribs with remaining barbecue sauce.

For the Love of Meat

Ingredients


Spicy Smoked Back Ribs with Maple Glaze

  • 2 Smithfield Baby Back Ribs2

Dry Rub

  • 1/3 cup(s) Kosher salt 1/3 cup(s)
  • 1/4 cup(s) Light brown sugar 1/4 cup(s)
  • 1 Tbsp. Paprika1 Tbsp.
  • 1 Tsp. Chipolte chile powder1 Tsp.
  • 1 Tsp. Cracked black pepper 1 Tsp.
  • 1 Tsp. Cayenne pepper 1 Tsp.
  • 1 Tsp. Onion powder 1 Tsp.
  • 1 Tsp. Garlic powder1 Tsp.
  • 1/2 Tsp. Ground coriander1/2 Tsp.

Sauce

  • 3 cup(s) Ketchup 3 cup(s)
  • 1 cup(s) Dark brown sugar 1 cup(s)
  • 3/4 cup(s) Distilled white vinegar3/4 cup(s)
  • 1/4 cup(s) Water1/4 cup(s)
  • 2 Tbsp. Molasses 2 Tbsp.
  • 1 Tbsp. Worcestershire sauce 1 Tbsp.
  • 1 Tbsp. Chili powder1 Tbsp.
  • 2 Tsp. Smoked paprika2 Tsp.
  • 1 Tsp. Onion powder 1 Tsp.
  • 1 Tsp. Garlic powder 1 Tsp.
  • 1 Tsp. Chipotle chile powder1 Tsp.
  • 1/2 Tsp. Black pepper1/2 Tsp.
  • 1 Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)1
  • Apple juice, in a spray bottle

Glaze

  • 1/4 cup(s) Light brown sugar1/4 cup(s)
  • 1/2 cup(s) Maple syrup 1/2 cup(s)
  • 1/2 cup(s) Unsalted butter, melted 1/2 cup(s)

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