Maple Cayenne Glazed Ribs
Pork ribs are probably the most common food when the family gets together during the summer. They are affordable and you can feed a lot of people per slab. I personally love them because of all the different flavor combos I can create with the sauces and dry rubs. I try to make a new one every single time, or put a twist on an older recipe I have made.
These Maple Cayenne Ribs were smoked over applewood for a rich sweet flavor, with the first bite you will get that apple smokey flavor with the sweet maple and cayenne heat that is a delicious treat. I like to cook my ribs low and slow for a tender and juicy meat that will come off the bone clean every bite. Okay, let’s jump into the recipe!
Maple Cayenne Glazed Ribs
These Maple Cayenne Glazed Ribs are smoked low and slow over applewood, then finished with a sticky homemade glaze made with maple syrup, honey, vinegar, and cayenne.
Ingredients
- 3 rack Spare ribs
- Mustard for a binder
- 9 tbsp Unsalted butter
Dry Rub
- ½ cup Dark brown sugar
- 2 tbsp Black pepper
- 1 tbsp Kosher salt
- 1 tbsp Smoked paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Dry mustard powder
- 2 tsp Cayenne powder
Maple Cayenne Glaze
- 1 cup Maple syrup
- 3 tbsp Unsalted butter
- 2 tbsp Ketchup
- 1 tbsp Dijon mustard
- 1 tbsp Honey
- 1 tbsp Maple vinegar
- 2 tsp White vinegar
- 2 tsp Cayenne
Instructions
- Remove the membrane from the ribs and trim away any silver skin. Pat the ribs dry, then coat them with mustard.
- Combine the brown sugar, black pepper, kosher salt, smoked paprika, garlic powder, onion powder, mustard powder, and cayenne. Generously season both sides of the ribs.
- Preheat the smoker to 225°F and add applewood for smoke.
- Place the ribs on the smoker and cook for 3–4 hours. After the first 90 minutes, spritz with apple cider vinegar. Continue spritzing every 45–60 minutes.
- Once the bark is set and the ribs reach about 160–170°F internally, remove them from the smoker.
- Spritz the inside of three sheets of butcher paper with apple cider vinegar. Place one rack of ribs bone-side up on each sheet. Add 3 tablespoons of butter to each rack and wrap tightly.
- Return the wrapped ribs to the smoker and cook for another 90–120 minutes. Keep the smoker at 225°F or increase it to 250°F if needed.
- Near the end of the wrapped cooking time, combine the maple syrup, ketchup, maple vinegar, white vinegar, honey, cayenne, and 3 tablespoons butter in a saucepan over medium heat.
- Simmer the glaze for 6–8 minutes, then remove it from the heat and allow it to cool slightly.
- Remove the ribs from the smoker and open the butcher paper, leaving the ribs sitting on the paper. Brush the ribs generously with the maple cayenne glaze.
- Return the ribs to the smoker uncovered for 25–30 minutes to set the glaze.
- Remove the ribs from the smoker and let them rest for 30 minutes before slicing and serving.
Nutrition
Calories: 1715kcalCarbohydrates: 63gProtein: 72gFat: 130gSaturated Fat: 49gPolyunsaturated Fat: 19gMonounsaturated Fat: 45gTrans Fat: 2gCholesterol: 424mgSodium: 1620mgPotassium: 1376mgFiber: 2gSugar: 54gVitamin A: 1868IUVitamin C: 1mgCalcium: 171mgIron: 5mg
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Prep Instructions:
- Start off by prepping your ribs and getting the membrane removed, trimming the silver skin and patting them dry. Now apply mustard as a binder to cover the surface area. Combine all the seasoning ingredients for the dry rub and mix by hand. Season the ribs on the backside first and flip to season the top. Be generous, seasoning is your friend!
- At this point let the dry rub sit on the ribs for a bit and begin firing up your smoker. You want the temp to be 225 degrees and applewood smoke rolling. Once the 225 temp is set add the wood chunks and the ribs.
Cooking Instructions:
- Smoke for 3-4 hours and spritz with apple cider vinegar after 90 minutes. From here you will be spritzing every 45-60 mins. When your bark is set, or a 160-170 internal temp hits the ribs remove them.
- 10 mins prior to removing the ribs be sure to have your butcher paper rolled out and spritz it with apple cider vinegar (on the inside). Remove the ribs and place them bone side up on the butcher’s paper (one rack per butcher paper wrap) and place 3 tablespoons of unsalted butter and wrap. Do this to all of your ribs and place them back on the smoker. You can keep the temp at 225 or bump it up to 250 if needed. You will be smoking for 90-120 minutes with them wrapped.
- When 90 minutes have gone by, get a saucepan over medium heat and add the maple syrup, ketchup, maple vinegar, vinegar, honey, cayenne and butter. Simmer for 6-8 mins and let it cool.
- Remove the ribs from the smoker and place them on your prepping station, open them (leaving the ribs in the butcher’s paper) and glaze your ribs. Once glazed, place them back on the smoker and set the glaze for 25-30 mins (leave the ribs unwrapped).
- Once the glaze is set remove it from the smoker and let rest for 30 mins and serve.
- Enjoy with friends and family!
Maple Cayenne Glazed Ribs are the perfect blend of sweet and spicy. The recipe is simple to follow, and you can have dinner on the table in no time. If you’re looking for a dish that will tantalize your taste buds, give these ribs a try.
Did you enjoy these Maple Cayenne Glazed Ribs? You’ll love my other pork recipes in the link below!
Items Used In This Recipe