Spice Rubbed Smoked Ribs with Maple-Horseradish Baste
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 2145
- Total Fat
- 162
- Saturated Fat
- 52
- Carbohydrates
- 64
- Dietary Fiber
- 6
- Sugar
- 50
- Protein
- 108
- Cholesterol
- 544
- Sodium
- 1848
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 1 hr 30 min
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
- 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.
- 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.