Maple Butter Baby Back Ribs
Maple Butter Baby Back Ribs
Ingredients
For the Ribs
- 2 baby back ribs, racks
- 1/4 cup yellow mustard, as needed for binder
For the Dry Rub
- 1/2 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
For the Wrapping Liquid
- 1/2 stick butter, melted
- 1/4 cup maple syrup
- 1/4 cup apple cider vinegar
For the Glaze
- 1/2 cup BBQ sauce
- 1/4 cup maple syrup
- 1/4 cup apple cider vinegar
Instructions
- 1
Prepare the ribs by removing the membrane from the back of the two racks of baby back ribs. Trim any excess fat or loose pieces from the ribs.
⏱️ 5 min
- 2
Apply a thin layer of yellow mustard to both sides of each rack of ribs. This will act as a binder for the dry rub.
⏱️ 2 min
- 3
In a bowl, combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix thoroughly until well combined.
⏱️ 3 min
- 4
Generously apply the prepared dry rub mixture to both sides of the ribs, ensuring full and even coverage.
⏱️ 5 min
- 5
Preheat a smoker to 250°F. Place the seasoned ribs directly on the grates of the preheated smoker. Smoke the ribs for 3 hours.
⏱️ 180 min•🌡️ 250
- 6
While the ribs are smoking, prepare the wrapping liquid. In a bowl, combine the melted butter, 1/4 cup maple syrup, and 1/4 cup apple cider vinegar.
⏱️ 5 min
- 7
After 3 hours of initial smoking, carefully remove the ribs from the smoker. Lay out two large sheets of heavy-duty aluminum foil. Pour half of the prepared wrapping liquid mixture onto the center of each foil sheet. Place one rack of ribs, meat-side down, on top of the liquid on each foil sheet. Tightly wrap each rack of ribs in the foil, sealing all edges to create a pouch. Return the wrapped ribs to the smoker.
⏱️ 10 min
- 8
Continue smoking the wrapped ribs at 250°F for another 2 hours.
⏱️ 120 min•🌡️ 250
- 9
In a separate bowl, prepare the glaze by combining the BBQ sauce, 1/4 cup maple syrup, and 1/4 cup apple cider vinegar. Mix well.
⏱️ 2 min
- 10
After the 2 hours of wrapped smoking, remove the ribs from the smoker. Carefully unwrap the ribs, discarding the foil and any remaining liquid. Place the unwrapped ribs, meat-side up, back onto the smoker grates. Brush a generous layer of the prepared glaze onto the top surface of the ribs.
⏱️ 5 min
- 11
Continue smoking the glazed ribs for an additional 30-45 minutes, or until the glaze has set and is slightly tacky.
⏱️ 45 min•🌡️ 250
- 12
Remove the ribs from the smoker. Allow them to rest for 10-15 minutes before slicing. Slice the ribs between the bones and serve immediately.
⏱️ 15 min
Kitchen Tools
Maple Butter Baby Back Ribs
For the Ribs
- 2 baby back ribs, racks
- 1/4 cup yellow mustard, as needed for binder
For the Dry Rub
- 1/2 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
For the Wrapping Liquid
- 1/2 stick butter, melted
- 1/4 cup maple syrup
- 1/4 cup apple cider vinegar
For the Glaze
- 1/2 cup BBQ sauce
- 1/4 cup maple syrup
- 1/4 cup apple cider vinegar
Instructions
- 1
Prepare the ribs by removing the membrane from the back of the two racks of baby back ribs. Trim any excess fat or loose pieces from the ribs.
⏱️ 5 min - 2
Apply a thin layer of yellow mustard to both sides of each rack of ribs. This will act as a binder for the dry rub.
⏱️ 2 min - 3
In a bowl, combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix thoroughly until well combined.
⏱️ 3 min - 4
Generously apply the prepared dry rub mixture to both sides of the ribs, ensuring full and even coverage.
⏱️ 5 min - 5
Preheat a smoker to 250°F. Place the seasoned ribs directly on the grates of the preheated smoker. Smoke the ribs for 3 hours.
⏱️ 180 min•🌡️ 250 - 6
While the ribs are smoking, prepare the wrapping liquid. In a bowl, combine the melted butter, 1/4 cup maple syrup, and 1/4 cup apple cider vinegar.
⏱️ 5 min - 7
After 3 hours of initial smoking, carefully remove the ribs from the smoker. Lay out two large sheets of heavy-duty aluminum foil. Pour half of the prepared wrapping liquid mixture onto the center of each foil sheet. Place one rack of ribs, meat-side down, on top of the liquid on each foil sheet. Tightly wrap each rack of ribs in the foil, sealing all edges to create a pouch. Return the wrapped ribs to the smoker.
⏱️ 10 min - 8
Continue smoking the wrapped ribs at 250°F for another 2 hours.
⏱️ 120 min•🌡️ 250 - 9
In a separate bowl, prepare the glaze by combining the BBQ sauce, 1/4 cup maple syrup, and 1/4 cup apple cider vinegar. Mix well.
⏱️ 2 min - 10
After the 2 hours of wrapped smoking, remove the ribs from the smoker. Carefully unwrap the ribs, discarding the foil and any remaining liquid. Place the unwrapped ribs, meat-side up, back onto the smoker grates. Brush a generous layer of the prepared glaze onto the top surface of the ribs.
⏱️ 5 min - 11
Continue smoking the glazed ribs for an additional 30-45 minutes, or until the glaze has set and is slightly tacky.
⏱️ 45 min•🌡️ 250 - 12
Remove the ribs from the smoker. Allow them to rest for 10-15 minutes before slicing. Slice the ribs between the bones and serve immediately.
⏱️ 15 min