Print Recipe
 Smoked Pork Ribs
Course Entree
Servings
Ingredients
  • 3 racks of pork ribs
  • Dry pork rub
  • Coarse salt
  • 1/2 cup apple juice
  • 1 1/2 Tablespoons mustard
  • 1 1/2 Tablespoons maple syrup
  • BBQ glaze:
  • 1 cup ketchup
  • 1/2 cup mustard
  • 1/2 cup maple syrup
  • 3 tablespoons vinegar
  • 1 teaspoon Pepper
  • 3 Tablespoons hot sauce optional
  • Smoked Pork Ribs
Course Entree
Servings
Ingredients
  • 3 racks of pork ribs
  • Dry pork rub
  • Coarse salt
  • 1/2 cup apple juice
  • 1 1/2 Tablespoons mustard
  • 1 1/2 Tablespoons maple syrup
  • BBQ glaze:
  • 1 cup ketchup
  • 1/2 cup mustard
  • 1/2 cup maple syrup
  • 3 tablespoons vinegar
  • 1 teaspoon Pepper
  • 3 Tablespoons hot sauce optional
  • Smoked Pork Ribs
Instructions
  1. Score membrane and remove from ribs.
  2. Salt ribs and let dry brine for an hour.
  3. In a spray bottle, mix apple juice, mustard and maple syrup.
  4. In a medium-sized bowl, mix all the ingredients for the glaze together and set aside.
  5. Preheat smoker to 225 degrees.
  6. After the ribs have brined for an hour, using the mixture in the spray bottle, spritz the ribs.
  7. Completely cover ribs with rub and put in the smoker for 3 to 4 hours.
  8. After smoking the ribs for about 2-3 hours, spread glaze over the ribs and continue smoking for another hour.
  9. Ribs are ready when you can pick them up with tongs, give them a slight bounce and you see a large crack on the surface of the meat. If the crack is small or no crack, you will need to give them more time.