Spice Rubbed Smoked Ribs with Maple-Horseradish Bas

Name: Spice Rubbed Smoked Ribs with Maple-Horseradish Baste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pure maple syrup; 1/2 cup prepared horseradish, drained; 2 heaping tablespoons Dijon mustard; 1 tablespoon ancho chili powder; Salt and freshly ground pepper; 1/3 cup Spanish paprika; 3 tablespoons ancho chili powder; 3 tablespoons New Mexican chili powder; 2 tablespoons ground coriander; 1 tablespoon ground cumin; 2 tablespoons kosher salt; 2 teaspoons ground black pepper; 3 cups wood chips (hickory, mesquite, or applewood); 4 racks pork ribs (3 pounds each)

Servings: persons

2 cups pure maple syrup
1/2 cup prepared horseradish, drained
2 heaping tablespoons Dijon mustard
1 tablespoon ancho chili powder
Salt and freshly ground pepper
1/3 cup Spanish paprika
3 tablespoons ancho chili powder
3 tablespoons New Mexican chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 tablespoons kosher salt
2 teaspoons ground black pepper
3 cups wood chips (hickory, mesquite, or applewood)
4 racks pork ribs (3 pounds each)

1
Whisk all ingredients together in a medium bowl.
2
Season with salt and pepper, to taste.
3
Ribs:
4
Stir spices together in a medium bowl.
5
About 1/2 hour before cooking time, soak hickory chips in enough water to cover.
6
Drain chips.
7
In a covered grill, place slow burning charcoal in both sides of a drip pan.
8
Sprinkle coals with wood chips.
9
Bring temperature to 220 degrees F.
10
Rub top side of each rack of ribs with about 3 tablespoons of the rub.
11
Place ribs, bone side down, on grill.
12
Close cover or place cover on the smoker.
13
Grill about 4 hours, adding chips every 20 minutes.
14
During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups pure maple syrup, 1/2 cup prepared horseradish, drained, 2 heaping tablespoons Dijon mustard, 1 tablespoon ancho chili powder, and more.

Yes, Spice Rubbed Smoked Ribs with Maple-Horseradish Baste falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spice Rubbed Smoked Ribs with Maple-Horseradish Baste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions