Prepare to embark on a mouthwatering journey that will transform your backyard barbecue into a gourmet experience! These Apricot Maple Glazed Applewood Smoked Pork Ribs are not just a meal, they're a culinary masterpiece that combines sweet, smoky, and savory flavors in every single bite. Whether you're a seasoned pitmaster or a weekend grilling enthusiast, this recipe will elevate your cooking game and impress even the most discerning food critics at your next gathering.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 lbs pork ribs
- 1/2 cup apricot preserves
- 1/4 cup maple syrup
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Preheat your smoker to 225°F (107°C). This low and slow cooking method will help infuse the ribs with a rich smoky flavor.
- While the smoker is heating up, prepare the pork ribs. Remove the membrane from the back of the ribs for better flavor absorption and tenderness. Pat the ribs dry with paper towels.
- In a small bowl, combine the smoked paprika, black pepper, and salt. Rub this spice mixture evenly over both sides of the ribs, ensuring they are well coated.
- Once the smoker is ready, place the seasoned ribs on the grill grates, bone side down. Close the smoker lid and let the ribs cook for about 2 hours. Maintain the temperature and add wood chips as needed to keep the smoke going.
- While the ribs are smoking, prepare the apricot maple glaze. In a small saucepan over medium heat, combine the apricot preserves and maple syrup. Stir until the mixture is smooth and heated through, about 5 minutes.
- After the ribs have smoked for 2 hours, remove them from the smoker. Brush a generous amount of the apricot maple glaze over the top of the ribs. Reserve some glaze for serving.
- Return the glazed ribs to the smoker and continue to cook for an additional 30 minutes to 1 hour. This will allow the glaze to caramelize and adhere to the ribs, creating a deliciously sticky coating.
- Once the ribs are done, remove them from the smoker and let them rest for about 10 minutes. This will help the juices redistribute, making the ribs more tender.
- Slice the ribs between the bones and serve with the reserved apricot maple glaze on the side for dipping. Enjoy your Apricot Maple Glazed Applewood Smoked Pork Ribs!
Tips
- Temperature is Key: Always use a reliable meat thermometer to ensure your ribs reach the perfect internal temperature.
- Wood Chip Selection: Applewood provides a mild, sweet smoke that perfectly complements the apricot and maple glaze. For extra depth, consider mixing with a small amount of hickory.
- Membrane Removal: Always remove the tough membrane from the back of the ribs to allow better seasoning penetration and more tender meat.
- Glaze Application: Apply the glaze in layers during the final stage of cooking to prevent burning and create a beautiful caramelized exterior.
- Resting Period: Never skip the 10-minute resting period after cooking. This allows the juices to redistribute, ensuring maximum tenderness and flavor.
- Make-Ahead Tip: The spice rub and glaze can be prepared a day in advance, saving you time on cooking day. Pro Secret: For an extra flavor boost, let the seasoned ribs sit in the refrigerator for 2-4 hours before smoking to allow the spices to fully penetrate the meat.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 130mg
