Prep 1 hr
Cook 5 hrs
Rub and Ribs
- 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)
- The rub: In a small bowl, combine maple sugar, dry mustard, salt, pepper, and sage; mix with your fingers, breaking up any lumps.
- 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.
- Sprinkle the rub over both sides of the ribs, rubbing it onto the meat.
- Cover the ribs with plastic wrap and refrigerate while you make the glaze and set up smoker.
- The glaze: to a saucepan, whisk the maple syrup, ketchup, Worcestershire sauce, dijon mustard, vinegar, and horseradish together.
- Bring to a boil over high heat, whisking to mix.
- Decrease heat to medium and let glaze simmer gently until thick and syrupy, about 3-5 minutes, whisking as needed; set aside.
- Set up and light smoker according to manufacturer’s directions and preheat to low; add wood chips according to manufacturer’s directions.
- When ready to cook oil smoker rack; place the ribs in the smoker bone side down and smoke until cooked through, 4-5 hours.
- Start brushing the ribs with glaze after 2 hours and repeat every 30 minutes.
- Sprinkle the maple sugar over the ribs 30 minutes before you plan on serving them.
- Maintain smoker heat source per manufacturer’s directions; replenish wood chips after the first and second hour of smoking.
- Transfer ribs to a large platter and let them rest for a few minutes.
- Cut the racks into individual ribs; serve at once with any remaining maple glaze on the side.