Spicy Smoked Back Ribs with Maple Glaze

Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Tender pork back ribs are slowly grilled with a spicy rub and maple syrup, then brushed with a sweet and spicy glaze.

By Smithfield(R)

Gallery
1 more images

Recipe Summary

prep:
10 mins
cook:
4 hrs 20 mins
additional:
30 mins
total:
5 hrs
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Rub:
Sauce:

Directions

  • 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.

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  • 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.

  • Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.

  • 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.

  • 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.

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

  • 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.

  • Serve ribs with remaining barbecue sauce.

Tips

Recipe by BBQ Pit Master, Tuffy Stone.

Nutrition Facts

Per Serving:
3411 calories; protein 151.2g; carbohydrates 164.4g; fat 238.9g; cholesterol 797.1mg; sodium 10374.9mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Jennifer Aleman
Allstar
Rating: 5 stars
06/23/2015
This recipe is delicious!!! My family said these were the best ribs ever!!! Better than the ones we have had in fancy restaurants!!!... I don't have a smoker at home but I love the smoke flavor on meats so I decided to bake the ribs in the oven at low temperature 250 degrees F for two hours.So to get some smoke flavor this is what I did: I placed a little ramekin on one of the corners of my baking tray and added 4 tablespoons of liquid smoke with hickory flavor and 2 tablespoons of water. I put the ribs on top of a drying rack as Kim's cooking Now! suggests in one of her reviews and wrapped the tray with heavy duty foil without leaving any leaks so the liquids would stem and flavor the meat. Sprayed the ribs only twice with apple juice. After two hours in the oven I wrapped them on foil and drizzled them with the maple syrup and butter but also drizzled them with some of the left over smoking flavor I used first to bake them then I sparkled the sugar. I left them in the oven for 1 1/2 hours then I basted them and put them on the grill. I turned them twice. For the rub I just used half of the salt that the recipe calls for and it was a good decision because otherwise it would have turned out to salty. I made a mistake making the sauce and added some maple syrup to it nobody noticed!!! The BBQ sauce was out of this world I'm glad I had leftovers!!! I only used one teaspoon of chili powder and added an extra teaspoon of chipotle powder. Would I use this recipe again? Yes!!! Read More
Helpful
(2)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jennifer Aleman
Allstar
Rating: 5 stars
06/22/2015
This recipe is delicious!!! My family said these were the best ribs ever!!! Better than the ones we have had in fancy restaurants!!!... I don't have a smoker at home but I love the smoke flavor on meats so I decided to bake the ribs in the oven at low temperature 250 degrees F for two hours.So to get some smoke flavor this is what I did: I placed a little ramekin on one of the corners of my baking tray and added 4 tablespoons of liquid smoke with hickory flavor and 2 tablespoons of water. I put the ribs on top of a drying rack as Kim's cooking Now! suggests in one of her reviews and wrapped the tray with heavy duty foil without leaving any leaks so the liquids would stem and flavor the meat. Sprayed the ribs only twice with apple juice. After two hours in the oven I wrapped them on foil and drizzled them with the maple syrup and butter but also drizzled them with some of the left over smoking flavor I used first to bake them then I sparkled the sugar. I left them in the oven for 1 1/2 hours then I basted them and put them on the grill. I turned them twice. For the rub I just used half of the salt that the recipe calls for and it was a good decision because otherwise it would have turned out to salty. I made a mistake making the sauce and added some maple syrup to it nobody noticed!!! The BBQ sauce was out of this world I'm glad I had leftovers!!! I only used one teaspoon of chili powder and added an extra teaspoon of chipotle powder. Would I use this recipe again? Yes!!! Read More
Helpful
(2)
SunnyDaysNora
Allstar
Rating: 5 stars
06/22/2015
Ohmygoodness. OH MY GOODNESS. These are PHENOMENAL!!! Definitely some of the best ribs I've ever had the pleasure of eating. I served them for a Father's Day celebration and they were absolutely devoured! Don't be intimidated by the steps or the number of ingredients at all- they're just SO GOOD! Definitely a keeper. I double the rub but the rest of the ingredients were perfect as-is. I left out the coriander (accidentally) and didn't miss it. I also used apple cider vinegar rather than white vinegar in the sauce. AMAZING!!! Read More
Smokerdiva
Rating: 5 stars
08/02/2019
I pressure cooked the raw ribs for 20 mins took them out places them in a pan and added the dry rub and let that marinate the meat while I prepared the glaze. Dipped each rib in the glaze and set aside any left over glaze for the final touches. Then I smoked these ribs with a mesquite smoke for 3 hours at 270. Once done added the final glaze over the ribs and served. Heaven!!! This recipe did not call for smoking but it adds just that extra little something. After the ribs are pressured cooked and smoked they fall right off the bone. Read More
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Michael Collins
Rating: 5 stars
09/04/2019
Outstanding recipe. Will definitely prepare this again!!! Read More
duboo
Allstar
Rating: 4 stars
03/13/2016
One of the best rib recipes that I've ever made however it is way too salty. I recommend cutting the salt on the rub in half. Otherwise very good. The sauce is excellent as written. This will be a regular around here from now on. Thank you. Read More
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