A local supermarket had a great buy on side ribs. They were a little fatty for my taste but I still bought 3 packages due to the low price.
I wanted to put a bit of maple sweetness on the ribs. In the past, I have put maple syrup in various solutions on at the end. I found it was too maple and thought I would try and use a little less this time. I mixed it with a regular barbecue sauce for a little savoury taste.
I peeled the sliverskin off the back with a paper towel.
I gave it a rub with Louisiana Grills Rib Rub.
I preheated the pellet smoker to 210 F with hickory pellets and put a probe from my Thermoworks remote thermometer in the thickest part of the meat. I fired it in the smoker and let it go.
I gave it a spray with apple juice every hour to one and a half hour.
After 5 hours, the internal temperature of the ribs got to my desired 195 F. I brushed them with a glaze made of 2 parts maple syrup and one part barbecue sauce. I used my homemade sauce but bottled would be fine. I cooked for 30 more minutes.
I took the ribs in to sit and set up while I made some Mountain Toast on my propane grill.
I cut them up and served them with a nice salad and the Mountain Toast.
These tasted great and had a wonderful texture. It had a nice maple taste but the nice hit of bbq sauce. The meat was not fall of the bone, it was bite off the bone. I have tried to explain that to people before so I took a picture of what it looks like. You take a bite and the meat pulls clean from the bone but the rest of the meat stays on the bone leaving the shape of your bite.
I really prefer not foiling my ribs and She Who Must Be Obeyed never cared for fall off the bone so life is good!