Spice Rubbed Smoked Ribs with Maple-Horseradish Baste (Bobby Flay)

Prep Time: 15 Minutes

Cook Time: 90 Minutes

Ready In: 105 Minutes

Servings: 8

Ingredients:

2 cups pure maple syrup

1/2 cup prepared horseradish, drained

2 heaping tablespoons dijon mustard

1 tablespoon ancho chili powder

salt and freshly ground pepper

1/3 cup spanish paprika

3 tablespoons ancho chili powder

3 tablespoons new mexican chili powder

2 tablespoons ground coriander

1 tablespoon ground cumin

2 tablespoons kosher salt

2 teaspoons ground black pepper

3 cups wood chips (hickory, mesquite, or applewood)

4 racks pork ribs (3 pounds each)

Directions:

1. Glaze:
2. Whisk all ingredients together in a medium bowl. Season with salt and pepper, to taste.
3. Ribs:
4. Stir spices together in a medium bowl.
5. About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips. Bring temperature to 220 degrees F.
6. Rub top side of each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover or place cover on the smoker. Grill about 4 hours, adding chips every 20 minutes. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.

By RecipeOfHealth.com