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Fall-Off-The-Bone Smoky BBQ Ribs with Maple Chipotle Glaze

Close-up of tender pork ribs coated in a thick, shiny maple chipotle glaze, ready to eat.
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Make the best smoked ribs for your Big Grill weekend with this low and slow recipe featuring a sticky, caramelized maple chipotle glaze.

Ingredients

Scale
  • 3 racks St. Louis style pork ribs
  • 1 cup brown sugar
  • 1/2 cup smoked paprika
  • 1/4 cup coarse salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 cup apple cider vinegar (for spritz)
  • 1/2 cup water (for spritz)
  • For the Maple Chipotle Glaze:
  • 1 cup pure maple syrup
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon liquid smoke

Instructions

  1. Prepare the rub: Mix the brown sugar, smoked paprika, salt, black pepper, garlic powder, and onion powder in a bowl.
  2. Season the ribs: Generously coat all sides of the pork ribs with the dry rub. Wrap the seasoned ribs tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  3. Set up your smoker: Preheat your smoker to 225°F (107°C). Use a mild wood like apple or cherry for smoke flavor.
  4. Smoke the ribs (Low and Slow): Place the ribs directly on the smoker grates, bone-side down. Smoke for 3 hours.
  5. Spritz the ribs: Mix the apple cider vinegar and water. Every 45 minutes during the first 3 hours, lightly spritz the ribs with the mixture to keep them moist.
  6. Wrap the ribs: After 3 hours, remove the ribs. Place each rack on a large sheet of heavy-duty aluminum foil. Spritz lightly again, then wrap tightly. Return the wrapped ribs to the smoker for another 2 to 2.5 hours, until tender.
  7. Make the maple chipotle glaze: While the ribs are wrapping, combine the maple syrup, ketchup, apple cider vinegar, minced chipotle peppers, Dijon mustard, and liquid smoke in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes, stirring often, until the glaze thickens slightly.
  8. Glaze and finish: Carefully unwrap the ribs. Increase the smoker temperature to 275°F (135°C). Brush a generous layer of the maple chipotle glaze onto the ribs. Return the glazed ribs to the smoker, unwrapped, for 15 to 20 minutes, brushing with more glaze every 5 minutes until the glaze is sticky and caramelized.
  9. Rest and serve: Remove the BBQ ribs from the smoker. Let them rest, loosely tented with foil, for 15 minutes before slicing between the bones.

Notes

  • For extra flavor, you can apply a dry rub 24 hours before cooking.
  • If you do not have a smoker, you can cook these in an oven at 225°F (107°C) for the initial low and slow phase, then finish them on a hot grill for the caramelization.
  • The chipotle peppers provide heat; adjust the amount based on your preference for spice in your craft glaze.

Nutrition

Find it online: https://purecookingjoy.com/smoky-bbq-ribs-with-maple-chipotle-glaze/

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