Spicy Smoked Back Ribs with Maple Glaze
TOTAL TIME5 hrs 15 mins
SKILL LEVELIntermediate
SERVINGS2
About this RecipeSpicy Smoked Back Ribs with Maple Glaze combine smoky heat and a touch of sweetness, using Smithfield back ribs for rich, satisfying flavor.
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Ingredients
Gather Ingredients from the list below 1/3 cup Kosher salt 1/4 cup Light brown sugar 1 tbsp. Paprika 1 tsp. Chipotle chile powder 1 tsp. Cracked black pepper 1 tsp. Cayenne pepper 1 tsp. Onion powder 1 tsp. Garlic powder 1/2 tsp. Ground coriander 1 handful Hickory or apple wood chips, soaked and drained 3/4 cup Apple juice, in spray bottle 1/4 cup Light brown sugar 1/2 cup Maple syrup 1/2 cup Unsalted butter, melted 3 cups Ketchup 1 cup Dark brown sugar 3/4 cup Distilled white vinegar 1/4 cup Water 2 tbsps. Molasses 1 tbsp. Worcestershire sauce 1 tbsp. Chili powder 2 tsp. Smoked paprika 1 tsp. Onion powder 1 tsp. Garlic powder 1 tsp. Chipotle chile powder 1/2 tsp. Black pepper
Gather Ingredients from the list below
Dry Rub and Ribs
2 racks Fresh Pork Extra Meaty Back Ribs
Glaze
Sauce
Directions
1.
About 30 minutes before smoking, prepare the dry rub by combining all rub ingredients in a small bowl and mixing well.
2.
Generously coat both sides of the ribs with the dry rub.
3.
Set the ribs aside at room temperature for 30 minutes.
4.
Meanwhile, make the sauce by whisking together all sauce ingredients in a large saucepan.
5.
Bring the sauce to a boil over medium-high heat.
6.
Reduce the heat and simmer the sauce for 20 minutes, stirring occasionally, until thickened.
7.
Heat a charcoal or gas grill for indirect cooking at 275°F. Add drained wood chips if using.
8.
Place the ribs, meaty side up, over a drip pan on the grill and cook for 2 hours, spraying with apple juice every 30 minutes.
9.
For a charcoal grill, add about 12 coals every 45 minutes to maintain the heat.
10.
Remove the ribs from the grill and place each rack on a double layer of large aluminum foil.
11.
Drizzle maple syrup and butter over each rack, sprinkle with brown sugar, and spray with apple juice.
12.
Wrap each rack tightly with the foil.
13.
Return the wrapped ribs to the grill and cook over indirect heat for 1½ to 2 hours, until very tender.
14.
Add more coals as needed to maintain temperature if using a charcoal grill.
15.
Remove the ribs from the grill and carefully unwrap them.
16.
Place the unwrapped ribs over direct heat on the grill and brush with barbecue sauce.
17.
Cook for about 5 minutes, until the sauce is set.
18.
Turn the ribs and repeat with more sauce.
19.
Serve the ribs with the remaining barbecue sauce.
