Dad’s Smoky Maple Ribs
An Easy Rib Recipe
by Andrea Alden
Remove the silverskin
• 4 racks of ribs, trimmed back ribs
• 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 cup packed brown sugar
• ½ cup of dry garlic sparerib sauce
• 2 tbsp. maple syrup or honey
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.
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.
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.
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.
Once the ribs are tender and smoky, remove them from the grill to rest while you preheat the grill to 450°F+ for searing.
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.
Serve the ribs immediately with a delicious potato salad and cut vegetables.
Have Someone To Keep an Eye On Things
Developing a light bark
Sauce 'em Up
Sear them too
Serve hot off the grill
Whether you are celebrating Father’s Day or
just wish for an enjoyable and easy rib recipe, Dad’s Smoky Maple Ribs are
easily top of the list. We enjoyed this with my Horseradish Potato salad
(recipe below) and there were no leftovers. (Though when you try this, it won’t
be hard to see why.) How did you celebrate Father’s Day? Show us on our social
pages like Grills Facebook and Grills Instagram, using the hashtags
#FathersDayBBQ and #NapoleonGrill.
Featured In This Recipe