⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 360 minutes

Total Time: 390 minutes

🍽 Ingredients

• 3 pounds Pork ribs
• 1 cup Maple syrup
• 1/2 cup Dijon mustard
• 1/4 cup Apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1/2 teaspoon Black pepper
• To taste Salt
• About 1 cup Wood chips (hickory or applewood)

📖 Instructions

1. First things first, make the marinade: In a large bowl, whisk together 1 cup of maple syrup, 1/2 cup of Dijon mustard, 1/4 cup of apple cider vinegar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of black pepper. Stir until well combined. I like to add a pinch of salt too, but that's just me.
2. Next, prep those ribs: Pat the ribs down real dry. I know, sounds weird, but it's important for getting a good bark. Then, use a sharp knife to trim off any excess fat or membranes from the back of the ribs. Don't skip this step; it really helps with tenderness! You don't want a slimy rib now, do ya?
3. Now for the marinatin': Generously slather your rib rack with that awesome marinade we just made. Make sure to coat both sides evenly. This is where you take your time to work it into all the nooks and crannies. For best results, let this sit for at least 4 hours in a container, or, even better, marinate overnight in the fridge. I mean, that's what I always do. If I don't do that I get grumpy.
4. Alright, let's fire up the smoker: Preheat your smoker to 225°F (107°C) using your choice of wood chips (hickory or applewood works great). Maintain a consistent temperature throughout the smoking process – this is key to perfection!
5. Load those beauties up: Place the ribs on the smoker grates, making sure they have enough space between them. I usually like to put a little pan of water in there with them, but whatever suits you best.
6. Time to smoke: Now, you just gotta be patient. This is the long part, but it's worth it. Smoke the ribs for at least 4-6 hours, or until they are fork-tender. Check the internal temperature with your meat thermometer, it should be 195-205°F (90-96°C) – that's when you know they are done, but, honestly? It takes a little more than that for me.
7. Baste those bad boys: Every hour or so, baste the ribs with more of that delicious marinade. Make sure to flip them halfway through. Remember to keep that smoker temp steady! Basting keeps them extra juicy and adds to that magnificent flavor.
8. Wrap it up (optional): Around the 4-hour mark, you can wrap the ribs loosely in aluminum foil with some apple juice or broth for extra moisture. This is totally optional. It makes them more tender, but it also slightly decreases the smoke ring. I do it sometimes, but if you want that intense smoke flavor, skip it.
9. The final phase: Once the ribs reach 195-205°F (90-96°C) ,remove them from the smoker. Let them rest, loosely tented with foil, for at least 15-20 minutes. This is a step to allow the juices to redistribute. Resting your ribs is important for juicy ribs!
10. Get ready to serve: Slice the ribs between the bones and serve immediately. I like to add a little extra marinade or BBQ sauce for an even tastier kick. But really, they're amazing all by themselves

📝 Notes

• For best results, use a quality smoker and maintain a consistent temperature.
• Don't be afraid to experiment with different wood chips or spices to create your own unique flavor profile.
• If you don't have apple cider vinegar, you can substitute white vinegar instead.
• Ensure your ribs reach 195-205°F (90-96°C) for perfect tenderness!