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Prep Time: 60 Minutes Cook Time: 300 Minutes |
Ready In: 360 Minutes Servings: 4 |
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Steven Raichlen Ingredients:
2 tablespoons maple sugar or 2 tablespoons turbinado sugar or 2 tablespoons light brown sugar |
1 tablespoon dry mustard |
2 teaspoons coarse salt |
1 teaspoon fresh ground black pepper |
1 teaspoon crumbled dried sage |
2 (2 lb) baby back rib racks (4-5 pounds total) |
1 cup real maple syrup |
3 tablespoons ketchup |
2 tablespoons worcestershire sauce |
1 tablespoon dijon mustard |
1 tablespoon cider vinegar |
1 tablespoon prepared horseradish |
1/2 cup maple sugar or 1/2 cup turbinado sugar |
1 1/2 cups wood chips, soaked for 1 hour in water to cover, then drained (preferably maple) |
Directions:
1. The rub: In a small bowl, combine maple sugar, dry mustard, salt, pepper, and sage; mix with your fingers, breaking up any lumps.
2. Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin papery membrane from the back of each rack.
3. Sprinkle the rub over both sides of the ribs, rubbing it onto the meat.
4. Cover the ribs with plastic wrap and refrigerate while you make the glaze and set up smoker.
5. The glaze: to a saucepan, whisk the maple syrup, ketchup, Worcestershire sauce, dijon mustard, vinegar, and horseradish together.
6. Bring to a boil over high heat, whisking to mix.
7. Decrease heat to medium and let glaze simmer gently until thick and syrupy, about 3-5 minutes, whisking as needed; set aside.
8. Set up and light smoker according to manufacturer’s directions and preheat to low; add wood chips according to manufacturer’s directions.
9. When ready to cook oil smoker rack; place the ribs in the smoker bone side down and smoke until cooked through, 4-5 hours.
10. Start brushing the ribs with glaze after 2 hours and repeat every 30 minutes.
11. Sprinkle the maple sugar over the ribs 30 minutes before you plan on serving them.
12. Maintain smoker heat source per manufacturer’s directions; replenish wood chips after the first and second hour of smoking.
13. Transfer ribs to a large platter and let them rest for a few minutes.
14. Cut the racks into individual ribs; serve at once with any remaining maple glaze on the side.
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