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DAD’S SMOKY MAPLE RIBS RECIPE

BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM

Dads don’t need much. Some time to relax, little to no responsibilities, and a good meal. That’s where Dad’s Smoky Maple Ribs come in. This easy recipe is fairly set-and-forget. The smoky flavor and sticky sauce make this a perfect meal to serve after a hard day of doing whatever he wants.

PREP TIME

15 Min

COOK TIME

190 Min

INGREDIENTS

4 racks                back ribs, trimmed

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Rub
1½ tbsp.dehydrated garlic
1 tbsp. coarse sea salt
1 tbsp.smoked paprika
2 tsp.dried thyme
2 tsp.onion powder
1 tsp.cayenne pepper
2 tsp.freshly ground black pepper
2 tsp.dried parsley
¼ cuppacked brown sugar
Sauce
1 pkgSmokehouse Maple Wet Rub by Club House La Grille
½ cup dry garlic sparerib sauce
2 tbsp.maple syrup or honey

DIRECTIONS

    1. The day before, combine the rub ingredients in a bowl. Remove the silverskin from the back of each rack of ribs, then dust each rack with the seasoning mix. Place the ribs onto a wire rack over a baking sheet and allow the ribs to dry in the fridge over night.
    2. When you are ready to start, fill the Napoleon Smoker Tube with your favorite flavor of wood chips, lift the cooking grids and place the Tube onto the sear plates of your grill.
    3. Preheat the grill to between 250°F and 300°F using one or two burners, including the one that has the smoker tube over it..
    4. When the grill is warmed and the tube is smoking a little, place the ribs onto the cooking grids, making sure that they are not over direct heat. Cook them slowly using indirect heat for two to three hours, or until a nice bark has formed on the outside and a meat thermometer registers between 150°F and 160°F. You will need to change the wood chips a few times.
    5. Once the ribs are tender and smoky, remove them from the grill to rest while you preheat the grill to 450°F+ for searing.
    6. In a bowl, combine the wet rub, sparerib sauce, and syrup. Brush the ribs with the sauce mixture and then sear them over direct heat for 2 to 5 minutes per side, until the sauce has caramelized and the ribs have sear marks on them. Be careful not to burn them at this point.
    7. Serve the ribs immediately with a delicious potato salad and cut vegetables.

Remove the silverskin from the back of the ribs

Preheat the grill to 250°F, and smoke for 3 hours

It helps to have someone to keep an eye on things

The ribs will begin to develop a light bark

Serve hot off the grill

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