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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.

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.

In a bowl, combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix thoroughly until well combined.

Generously apply the prepared dry rub mixture to both sides of the ribs, ensuring full and even coverage.

Preheat a smoker to 250°F. Place the seasoned ribs directly on the grates of the preheated smoker. Smoke the ribs for 3 hours.

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.

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.

Continue smoking the wrapped ribs at 250°F for another 2 hours.

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.

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.

Continue smoking the glazed ribs for an additional 30-45 minutes, or until the glaze has set and is slightly tacky.

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.


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.

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.

In a bowl, combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix thoroughly until well combined.

Generously apply the prepared dry rub mixture to both sides of the ribs, ensuring full and even coverage.

Preheat a smoker to 250°F. Place the seasoned ribs directly on the grates of the preheated smoker. Smoke the ribs for 3 hours.

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.

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.

Continue smoking the wrapped ribs at 250°F for another 2 hours.

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.

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.

Continue smoking the glazed ribs for an additional 30-45 minutes, or until the glaze has set and is slightly tacky.

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.
