Best Maple Smoked Prime Rib Recipes

MAPLE BOURBON SMOKED RIBS

Maple Bourbon Smoked Ribs image

Maple Bourbon Smoked Ribs are a delectable dinner that are simply bursting with flavor. They're slow smoked, wrapped in Reynolds Wrap Foil, braised with a maple bourbon marinade, and glazed with a sinful maple bourbon glaze.

Provided by Susie Bulloch (heygrillhey.com)

Time 6h10m

Number Of Ingredients 12

Ingredients

2 racks baby back ribs
4 Tablespoons Hey Grill Hey Signature Sweet Rub
½ cup bourbon
½ cup brown sugar
½ cup maple syrup
8 Tablespoons butter
¼ cup maple syrup
¼ cup bourbon
2 Tablespoons ketchup
2 Tablespoons brown sugar
2 teaspoons Hey Grill Hey Signature Sweet Rub
2 teaspoons apple cider vinegar

Steps:

Preheat smoker to 225 degrees F.
Remover the membrane from the ribs and season on both sides with Hey Grill Hey Signature Sweet Rub.
Place ribs on smoker and smoke for 3 hours.
Lay out two sheets of 18-inch wide Reynolds Wrap Heavy Duty foil side by side on a large work surface. Put 2 Tablespoons of butter on each sheet of foil. Sprinkle each with 1 Tablespoons of brown sugar.
Remove the ribs form the smoker, place them meat side down onto the butter and brown sugar. Fold up all 4 sides of the foil without crimping to create a bowl (this is going to hold in the foiling liquid).
Pour the maple syrup, bourbon and remaining butter onto the ribs.
Bring together the long sides of the foil, so the ends meet over the food. Fold the foil together and then roll until the foil is tight against the ribs. Double fold the two short ends to completely seal the ribs in the foil. Place them back on smoker for 2 more hours.
While your ribs are smoking, make the glaze. Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer for 15-20 mins until the glaze reaches a syrupy consistency.
Remove the ribs from the foil. Return them to the smoker and baste them with the glaze. Close the lid and smoke for additional 30-60 minutes or until the sauce is set and ribs are tender.

Nutrition Facts : Calories 875 kcal, Carbohydrate 35 g, Protein 54 g, Fat 46 g, SaturatedFat 16 g, Cholesterol 196 mg, Sodium 325 mg, Sugar 34 g, ServingSize 1 serving

SPICE RUBBED SMOKED RIBS WITH MAPLE-HORSERADISH BASTE

Spice Rubbed Smoked Ribs with Maple-Horseradish Baste image

Provided by Bobby Flay

Categories main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 14

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)

Steps:

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