Maple Glazed Pork Ribs, Apologies to the Traditionalists

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disco

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Oct 31, 2012
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Canadian Rockies
In my family, there was always a fight over who got the outside pieces of a glazed ham to get that sticky pork taste. Several years ago, I tried using my favourite ham glaze recipe when I grilled ribs so everyone could get that taste. It turned out well and became one of my favourites. I decided to try and translate that into my new hobby, smoking. So, I tried smoking Maple Glazed Pork ribs.

My apologies to the traditionalists who do KC style or Memphis etc. I love them all but I also love this sweet sticky version of ribs,

First, my glaze recipe:

Maple Glaze

3/4 cup maple syrup

2 tablespoon soy sauce

2 tablespoon packed brown sugar

2 ½ tablespoon ketchup

1 tablespoon cider vinegar

1 tablespoon Worcestershire Sauce

1 clove garlic finely chopped

½ tablespoon Dijon

½ teaspoon salt

Bring to boil and simmer for 15 minutes. May be stored for a couple of weeks in refrigerator.

The local supermarket had a sale on side ribs. They were kind of meager and raggedy but very cheap.

I started by pulling off the membrane.


I don't like a lot of spice with this recipe so I started by rubbing in Mrs Dash Onion and Herb seasoning.


I then put on about 1/2 the amount of my own Passing Wind Estates Rub that I would normally use.


I lit the AMNPS with a mixture of Oak and Hickory.


Here it is loaded up with the Bradley set at 230 F.


I let it smoke for 2.5 hours and here it is out of the smoker.


I have had nothing but problems with foiling. Even if I double wrap, it always seems to leak. This time, I tried putting it in a pan, adding 1/2 cup of apple juice and covering with foil.


As it has cooled considerably here in the mountains and the oven uses less power to stay warm, I put the foiled ribs in a 230 F oven for 2 hours. Here they are afterwards.


I brushed them with the glaze and put them back in the 230 F oven. I brushed again at 15 minutes, 30 minutes and 45 minutes.


Here they are after 30 minutes. Getting shiny and sticky!


Here they are after 60 minutes in the oven with the 3 times I brushed with glaze.


A close up of the ribs.


Apres pros to nothing to do with these forums, I also made haskap ice cream for desert.


The verdict: This turned out terrific! I loved it as a grilled rib recipe but it is way better smoked. Sweet, smoky, a touch of spice and absolutely delicious. This will be a go to recipe from now on.

Disco
 
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I hear you but I am cheap. There is no smoke during the foiling period and I don't like smoke running when the ribs are wet so my tightwad side comes out and I use the less expensive to run oven.

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Disco
 
Looks great Disco!!!

How about not foiling??? And just a straight run on the smoker and apply the sauce the last hour? I really like going no foil!
 
Great idea, look great and I might have to give these a try! I, personally, don't see anything wrong with doing them in the oven.

Ice cream looks wonderful too!
Thanks, Alesia. I love fresh fruit ice cream almost as much as I like smoking.

Disco
 
Looks really good, but I'll have to eat those at your house. I have to buy real Maple syrup online and get it shipped down here (if ya gotta ask, you can't afford it). I am really frugal with it, especially since I do love it.

Sure looks good though. I'll just have to come visit soon and try some.

Thank my friend for sharing.
 
Looks great Disco!!!

How about not foiling??? And just a straight run on the smoker and apply the sauce the last hour? I really like going no foil!
Thanks, DS. I have to admit to cowardice about not foiling ribs. The second dish I tried when I got my smoker was ribs. I hadn't found this forum yet and I didn't know about 3-2-1 and I went without foil and the result could be used as tread on a tank. I have really liked the foiled ribs but they are a little soft for my tooth. Maybe, one day, this fat old Canadian will work up the courage to go without foil again.

Disco
 
Looks really good, but I'll have to eat those at your house. I have to buy real Maple syrup online and get it shipped down here (if ya gotta ask, you can't afford it). I am really frugal with it, especially since I do love it.

Sure looks good though. I'll just have to come visit soon and try some.

Thank my friend for sharing.
Sure, come on up! Acadians were originally from Canada and knew all about good maple syrup. However, if you come any time other than summer, bring your woollies, it is a little cooler in the mountains than in Louisiana!

Disco
 
They look beautiful. It is interesting you mention it is the Glazed Ham that is so popular. Pops and a few other guys " Cure " Ribs in Pops Brine , 3-5 days, and then proceed with 3-2-1. The result is Ham or Bacon on a Stick! I think your crew would go nuts for the Ham flavor and that great sounding Maple Glaze on Ribs...JJ
 
They look beautiful. It is interesting you mention it is the Glazed Ham that is so popular. Pops and a few other guys " Cure " Ribs in Pops Brine , 3-5 days, and then proceed with 3-2-1. The result is Ham or Bacon on a Stick! I think your crew would go nuts for the Ham flavor and that great sounding Maple Glaze on Ribs...JJ
Ah, the curse of SMF. Another project to try! That sounds incredible JJ. I will give it a try.

Disco
 
Beautiful ribs! Thanks for posting your glaze I will give it a try.
Thanks Woodcutter. I hope it works for you.
Disco...you have done it again.....those are 
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 worthy....and the ice cream looks wonderful.

Kat
Thanks, Kat. I do love ribs.
im anti oven, anti foil w/extreme prejudice..lol. , but id be a fool to say those dont look finger lickin good! :) good job disco!
Thanks, TurnandBurn. Some day, I'll work up the courage to go without foil but I can't see the difference between foiling and finishing in an oven without smoke and the smoker without smoke except the cost. Still chacun a son gout!

Disco
 
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