Maple Barbecue Baby Back Ribs
These maple-glazed baby back ribs are smoked low over hickory and applewood, then finished on a blazing hot grill. The contributor says they have beaten the ribs of well-known chains in local competitions. The long smoke at about 200 °F (95 °C) makes the meat very tender, and brushing on sauce several times builds a sticky coating. The final sear leaves browned, slightly charred edges that give each rib a bit of bite.
Instructions
Peel the membrane off the bone side of each slab of ribs. Season both sides generously with rib rub, then refrigerate for at least 1 hour.
Load the firebox of a smoker with enough hickory and applewood chunks to hold the temperature at around 200 °F (95 °C). Add fresh chunks whenever the fire needs them.
Put the ribs in the smoker and cook for about 4 hours, brushing them with barbecue sauce every 1½ hours. They are ready when the meat is very tender.
Brush the meat side of the ribs generously with more sauce. Lay them meat side down on a very hot grill until they are well browned and slightly charred.
Cut the slabs into single-rib portions and serve with extra sauce on the side.
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