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1
The rub: In a small bowl, combine maple sugar, dry mustard, salt, pepper, and sage; mix with your fingers, breaking up any lumps.
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2
Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin papery membrane from the back of each rack.
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3
Sprinkle the rub over both sides of the ribs, rubbing it onto the meat.
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4
Cover the ribs with plastic wrap and refrigerate while you make the glaze and set up smoker.
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5
The glaze: to a saucepan, whisk the maple syrup, ketchup, Worcestershire sauce, dijon mustard, vinegar, and horseradish together.
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6
Bring to a boil over high heat, whisking to mix.
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7
Decrease heat to medium and let glaze simmer gently until thick and syrupy, about 3-5 minutes, whisking as needed; set aside.
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8
Set up and light smoker according to manufacturers directions and preheat to low; add wood chips according to manufacturers directions.
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9
When ready to cook oil smoker rack; place the ribs in the smoker bone side down and smoke until cooked through, 4-5 hours.
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10
Start brushing the ribs with glaze after 2 hours and repeat every 30 minutes.
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11
Sprinkle the maple sugar over the ribs 30 minutes before you plan on serving them.
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12
Maintain smoker heat source per manufacturers directions; replenish wood chips after the first and second hour of smoking.
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13
Transfer ribs to a large platter and let them rest for a few minutes.
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14
Cut the racks into individual ribs; serve at once with any remaining maple glaze on the side.
