Spice Rubbed Smoked Ribs with Maple-Horseradish Baste

Total Time:
2 hr 15 min
Prep:
15 min
Inactive:
30 min
Cook:
1 hr 30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Maple-Horseradish Glaze:
  • 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
  • Ribs:
  • 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
Glaze:

Whisk all ingredients together in a medium bowl. Season with salt and pepper, to taste.

Ribs:

Stir spices together in a medium bowl.

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.

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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    This recipe is featured in:

    Have a Backyard BBQ