Sweet and Sticky Maple Syrup Traeger Smoked Ribs
These Maple Syrup Smoked Ribs are sticky, sweet, and fall-off the bone delicious. I have tried a number of different methods when cooking ribs and this is 100% my favourite.
Maple Syrup Smoked Ribs
Okay, these Maple Syrup Ribs are totally and utterly delicious. Don’t get me wrong, I like a spicy style traditional rib every now and then, but I am a total sucker for sweet and salty. The sweetness of the maple and the smoke come together in a way that just speaks to me. Is my Canadian showing?
The secret to these ribs is the long cooking process. We can’t rush here as we need to cook the meat low and slow to achieve the ‘fall off the bone’ result we’re looking for. There are a couple of easy but crucial steps for adding in layers of flavour, so by the time your ribs are ready to eat, you get the deep notes of wood smoke pairing beautifully with the sweetness from the maple syrup and butter. An amazing combination.
How to Smoke Maple Syrup Ribs
This process isn’t hard, it just takes some time. Enjoy the process, trust me it’s worth it.
- Get your smoker up and running. Set the temperature to 275 degrees.
- Trim and prepare your ribs. A crucial step for cooking perfect ribs is trimming the ribs to ensure even cooking. Remove the membrane along the bones, cut off the cartilage pieces, and slice off excess fat. You want the ribs to look nice and tidy. Ideally a perfect rectangle.
- Season the ribs. I love using a mixture of brown sugar, kosher salt, and black pepper.
- Get smoking. Lay the ribs on the smoker bone side down. Close the lid and let smoke for 3 hours. You should check on things every hour, just to say “Hi”. If the meat is looking dry, you can squirt or brush on some apple cider vinegar to add in some moisture.
- Wrap in foil. When the 3 hours is almost up you are going to want to prepare a tin foil wrap for the second part of the cooking. Sprinkle some brown sugar onto the tin foil, then a couple of tablespoons of butter. Finally, pour on a couple of tablespoons of maple syrup. Remove the ribs from the smoker and place them meat side down on top of the maple syrup and butter. Fold the tin foil over the ribs into a nice little parcel. I always use two sheets of foil just to ensure all the steam and juices stay in the package.
- Back on the smoker Keep the heat at 275 and place the tinfoil wrapped ribs back on the smoker for another 2 hours.
- Sauce and char Optional but solid step. After the 2 hours, remove the Maple Smoked Ribs from the tin foil, sauce them up, and place them back on the grill meat side down to get that chewy bark texture to the meat. Let the meat smoke for another 20-30 minutes or until the meat looks perfect to your liking.
Don’t have a smoker? No problem.
If you want to achieve a similar result but don’t have a smoker, here is what you can do. Using a propane bbq, place a tin foil baking pan on one side of the grill. Add wood pellets or wood chips onto the baking pan and turn on the gas burner directly under the pan. Keep the other side of the grill turned off. The heat under the wood chips will cause the wood pellets to begin to smoke. Once the grill reaches 275 degrees, lay the ribs on the opposite side of the grill and follow the exact same process listed above. You will need to keep a closer eye on the temperature, but you can achieve the same result.
- 2 racks of St. Louis style side ribs- trimmed
- Dry rub:
- 1 cup brown sugar
- ¼ cup kosher salt
- ¼ cup black pepper
- Tin foil seasoning:
- ½ cup brown sugar
- ½ cup maple syrup
- 1 tbsp chilli powder
- 8 tbsp butter
- Let’s make some ribs!! This is so exciting. Preheat smoker to 275 degrees Fahrenheit.
- Trim the ribs and remove the membrane from both racks of ribs. Season with dry rub. Massage the rub into the ribs.
- Place the ribs, bone side down, on the smoker and let smoke for 3 hours
- Lay out two sheets of 18-inch wide tin foil side by side on a large work surface. Put 2 tablespoons of butter on each sheet of foil. Sprinkle each sheet with brown sugar and chilli powder. Next, pour on the maple syrup.
- Remove the ribs from the smoker, place them meat side down onto the butter and brown sugar. Fold up all 4 sides and make sure there are no holes for the steam to escape from.
- Place the tin foil-wrapped ribs back on the smoker for 2 more hours.
- After 2 hours, remove the ribs from the foil. Return them to the smoker and baste them with the sauce of your choice. Close the lid and smoke for additional 30-60 minutes or until the sauce is set and ribs are tender.
- Chow down and Enjoy!!! Ribs are celebration food to me, so savour and enjoy!!!!
Subscribe to more content like this: