Spice Rubbed Smoked Ribs with Maple-Horseradish Baste
Show: Boy Meets Grill
Episode: Smoked BBQ Ribs
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- Recipe categories: Meat, Pork,
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Total Reviews: 29
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By zinbiatch
Chicago, IL
on July 04, 2009
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We tried this yesterday and I must agree with all the other raters that the flavor is outstanding! Such a delicious blend of smoky, sweet and spicy, you'll absolutely love it! But we really like our ribs to fall off the bone, and I could tell from the recipe and the comments of the others that the cooking time allocated was not going to cut it. So we followed the advice of another rater and cooked them in the oven at 325 for 2 1/2 hours (I found this from another rib recipe, then we transfered to a grill with applewood chips for about 1/2 hour. They were pretty tender, but still not as much as we'd like, so I think next time I'll increase oven time to 3 hours. The flavor of the smoke came through after just 30 minutes on the grill, so I think if we increase the time in the oven we'll get our desired result.
By dadalowery_11956027
Charleston, 88
on June 30, 2009
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So it says to place charcoal IN both sides of a drip pan. i'm new at grilling and ribs so my question is do you place them in the drip pan as stated, becasue i thought drip pans were on top the the coals? any help would be great thanks.
By mlara0208_3921161
Seattle, WA
on June 07, 2009
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This was our first attempt at baby back ribs on the grill. Phenomenal! Maple-horseradish didn't really sound that good, but we tried it anyway because Bobby doesn't ever really seem to have bad recipes. The flavors were really good, and not as sharp as I expected. Only thing, and this is probably our fault, but we had to grill closer to 2 hours to get the ribs to the almost falling off the bone doneness. We can't wait to make these again!
By danieljkump_117...
Haverhill, MA
on March 30, 2009
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I am a littled jaded when it comes to ribs, after having perfected my own recipe over the years. However, this recipe is out-freakin-standing!!! I often cook ribs for pot luck dinners in the neighborhood and they are usually the talk of the party. After using my charcoal smoker (5 hours and this recipe, the neighbors agree these are the best ribs they have ever had!
So yes, Bobby wins the Throwdown this time :(
I can't wait to make them again!
By e068136_10944648
Milford, OH
on August 18, 2008
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This rib recipe is now the holder of the Hobbs Rib Throw Down / Cook Off Championship Title. Out of 5 entries featuring everything from Hawaiian to Spicy south western and Bourbon glazed Ribs this recipe was the runaway hit of the party!!! It's what you expect Ribs to taste like and so much more. These are the best ribs and the only ribs I'll ever make again!!!
By chipnj_10770352
fair lawn, NJ
on July 19, 2008
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I have made these ribs dozens of times. My friend who reviewed the recipe stated that he did not thnk he would like them at all (he is like the typical 6 year old when it comes to trying new things. Ever since he requests them everytime he is over and usually tries to talk me into make extra so he has left overs to brng home.
By vicratzlaff_104...
happy valley, OR
on May 27, 2008
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Delicious as always, bobby doesnt let us down. I'd like to know from the person who slow cooked the ribs in the oven if you used the hickory chips in the oven? and if not was the basting enough for flavor?
By lstefanow_9799775
Miami, FL
on February 21, 2008
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I've had ribs from all over, and these are by far THE best I've ever tasted. Bobby Flay perfected ribs with this recipe. The suprising sweet heat from the combo of horseradish and maple syrup is to die for.
By natalie33_9508031
citrus heights, CA
on January 18, 2008
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This was the first time I made this recipe and when I saw Bobby make it, I had to do it myself. I smoked it longer than it said to and the meat fell right off the bone. I brought it in to my work and even people who know BBQ (They are from KC and Texas said this was the best they had in a long time. Thanks Bobby for one great recipe I will continue to make over time.
By ljwillett_2718241
Roanoke, VA
on August 18, 2007
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DEFINITELY THE BEST RIBS I HAVE EVER MADE. THE SPICE RUB IS FANTASTIC AND THE SWEET/SPICY COMBO OF THE HORSERADISH BASTE IS WONDERFUL. WE HAVE MADE THIS RECIPE AGAIN AND AGAIN WITHOUT FAIL. ON OCCASION, I DO COOK THE RIBS IN A 300 DEGREE OVEN FOR 3 HOURS FIRST AND THEN GRILL FOR 10 MINUTES WITH THE BASTE- IT IS JUST AS GOOD. MEAT FALLS OFF THE BONE. YUM!