It is no secret that my maple barbecue glaze is amazingly good and has been featured on turkey and even chicken. In this recipe, we are brushing it onto smoked baby back ribs while they cook and it has, once again, "hit it out of the ballpark!"
Course Entree
Cuisine Hot Smoking
Prep Time 20 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours20 minutesminutes
Servings 4-6
Author Jeff Phillips
Ingredients
2rackspork baby back ribs
¼cupReal maple syrupto help the rub stick better
¼cupJeff's original rub
Maple Barbecue Glaze
½cupreal maple syrup
2tbspJeff's original rub
Instructions
Remove the membrane from the boney side of the ribs. Lift it up using a butter knife or similar then use a paper towel or catfish pliers to get a good grip and pull it clean off.
Coat both sides of the ribs with maple syrup and Jeff's original rub. Brush on the maple syrup then sprinkle on the rub to cover well. Allow the rub to sit on the first side until it starts looking wet then flip it over and repeat on the other side.
Place seasoned ribs into a lidded container or wrap them in plastic wrap and place into fridge overnight to enhance the flavor.
Setup smoker for cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
Once smoker is ready, place ribs directly on smoker grate and close door/lid of smoker.
Make the maple barbecue glaze and mix the ingredients together well. Continue to stir during use.
When the ribs have been cooking for about 3 hours, baste them with the maple barbecue glaze.
Let the ribs continue to cook/smoke for about 1.5 hours then glaze them again with the maple barbecue glaze.
Total time is about 5 hours. If the ribs are extra meaty, they may require additional cooking time.
Place the ribs boney side up on the cutting board. Slice between the bones using a sharp knife.
Serve the ribs immediately and enjoy!
Notes
The ribs are finished when they are tender. Check for tenderness by lifting up on the center of the rack of ribs with tongs. The ribs will bend nearly in half when they are ready to eat. You can also pull apart on two adjacent rib bones to test the tenderness and looseness of the meat.