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Spice Rubbed Smoked Ribs with Maple-Horseradish Baste

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  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 1 hr 30 min
  • Yield: 8 servings
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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


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)


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


  1. Stir spices together in a medium bowl.
  2. 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. 
  3. 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 1 1/2 hours, adding chips every 20 minutes. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.