Spice Rubbed Smoked Ribs with Maple-Horseradish Baste

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Note: Our culinary team has made the following changes.


Bring temperature to 220 degrees F.

Grill about 4 hours.


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I love making ribs and this is my favorite new recipes. Our friends couldn't stop eating them. I agree with the suggestion of glazing for 15 mins (10 mins seems to short.

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This recipe is so awesome. I have made this recipe a couple of times now. Do not substitute the maple syrup I have tried to as I didn't have pure maple syrup, it ruins the recipe. I couldn't find Ancho Chili powder, so I use crushed Ancho seeds.

I have also seen several remarks regarding the time frame in which to cook the ribs. I cook mine for 2 hours they come out beautiful.

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Awesome, but I used a boneless pork loin and it was fantastic. People make sure you use PURE maple syrup, it is worth the money!! LOL I also used ancho chili powder (it's what I had!!

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man!.. these ribs were sooooo good. and all my friends agreed. changed up the recipe a lil bit.. basically just used reg chili powder and spicy chili powder, which added a kick. but still made some great ribs. made so much sauce for them had enough to baste the sausage on the grill too. its worth a try, over and over again. 5*****

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There appears to be a mistake in the cooking time in the recipe here. In the Boy Meets Grill episode where Bobby cooks this he states the cooking time as 4 hours at the traditional bbq temperature of 225-250 degrees, and then finishing it off at a higher temp as you glaze it at the end.

I love this recipe, and the only suggestion I have is to extend the glazing time to 15 minutes for a darker, richer glaze. In the show these ribs look shiny and almost black when they are done and they fall off the bone.

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Bobby is the King :-
I absolutely love this recipe and so do all my guests.
It is very simple, is spicy and sweet, has amazing flavor.

I do increase the time to 3 1/2 hours though, since I like the meat to fall off the bone.

David, you asked how to put the coals IN the pan - you don't.
You keep the drip pan on the bottom grate in the middle and put the coals on each side the drip pan. You put the ribs on the top above the drop pan. The drip pan catches the drippings, get it :

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Get a squirt bottle and add 1 cup of Apple Cider vinegar and 1 Cup of Apple Juice. Make a one or two large foil pouches and place Racks of ribs in them - spray generously with apple juice mixture and seal loosely and leave the sides open so smoke can penetrate.Cook for two hours indirectly over the burners that are off - close the lid and do not open for at least an hour...then maybe spray the sides of the pouches to get more moisture in the packets of ribs - then after the 2nd hour...go ahead and remove the Ribs from the pouches and place on the grill (same area and spray down real good and close the lid; check them in 30 minutes but always close lid as quickly as possible so you don't lose the heat. When they get that nice Bark - about 2.5 to 3 Hours...test for doneness and then add Bobby's glaze and cook for another 10-15 minutes. Enjoy!

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I was a bit scared to put that much horseradish on the ribs so close to the finishing time, thinking that the skin-melting properties would not be able to fully dissolve. I must admit, I cooked mine an additional 2 hours on very low, adding more chips every 20 minutes or so. Turned out great though.

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My family loves this! It works equally well on pork chops on the grill, which take much less time to cook. I use sugar free maple syrup and the taste is still terrific.