• 8servings
  • 135minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups pure maple syrup

  2. 1/2 cup prepared horseradish, drained

  3. 2 heaping tablespoons Dijon mustard

  4. 1 tablespoon ancho chili powder

  5. Salt and freshly ground pepper

  6. 1/3 cup Spanish paprika

  7. 3 tablespoons ancho chili powder

  8. 3 tablespoons New Mexican chili powder

  9. 2 tablespoons ground coriander

  10. 1 tablespoon ground cumin

  11. 2 tablespoons kosher salt

  12. 2 teaspoons ground black pepper

  13. 3 cups wood chips (hickory, mesquite, or applewood)

  14. 4 racks pork ribs (3 pounds each)

Instructions Jump to Ingredients ↑

  1. Glaze:

  2. Whisk all ingredients together in a medium bowl. Season with salt and pepper, to taste.

  3. Ribs:

  4. Stir spices together in a medium bowl.

  5. About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips. Bring temperature to 220 degrees F.

  6. Rub top side of each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover or place cover on the smoker. Grill about 4 hours, adding chips every 20 minutes. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.


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