Maple Sugar Dry Rub & Rib Glaze

Maple Sugar Dry Rub & Rib Glaze

Sadly, I haven't been able to work on many recipes for the past few months. Our beloved smoker decided to call it quits the day I was hosting a huge BBQ party for St. Patrick's Day.  The good news is that we finally rebuilt the smoker and it is up and running once again!

I decided that the first smoke of the season would be my ode to the North. I live in Eastern Pennsylvania, and wanted to smoke a rib that had northern influences. Honestly, I had no idea what I wanted to do and saw maple sugar in my pantry..and thought to myself, "Hey, this will work!"  So, here it is... my newest and favorite dry rub.

I used the 3-2-1 method to smoke ribs, and they turned out perfectly. The smoke penetrated the meat very well (as you can see in the smoke ring), and the ribs turned out moist and sweet. These could be my new favorite, and I'm even considering competing with this recipe!

Maple Sugar Dry Rub (perfect for 2.5 lbs. of Pork Ribs)

Ingredients:

4 tbsp. Maple Sugar Powder

2 tsp. Ground Ginger Powder

2 tsp. Powdered Chicken Base Seasoning

2 tsp. Dried Minced Onion

1 tsp. Ground Black Pepper

Maple Sugar Rib Glaze

Ingredients:

3/4 c. Maple Syrup
2 tbsp. Packed Brown Sugar
2 tbsp. Yellow Mustard
1 tbsp. Worchestershire Sauce
1/2 tsp. Vanilla Sea Salt
1.5 tbsp. Salted Butter
1/4 tsp. Ground Black Pepper

Directions:

Add all ingredients in small saucepan. Bring to a low boil and cook for 5 minutes, stirring frequently, so sugar doesn't burn.

Maple Mustard Rib Glaze

This rib glaze was created to compliment my Rosemary Thyme Ribs. I love the hint of sweetness from the maple syrup! It is not overwhelmingly sweet like many rib glazes out there, which is a nice change. Enjoy!

Maple Mustard Rib Glaze:

Ingredients:

3/4 c. high quality maple syrup

2 tbsp. packed brown sugar

2 tbsp. ketchup

¼ c. apple juice

¼ c. Jack Daniel’s whiskey

1 tbsp Worcestershire sauce

1/2 tsp. Vanilla Sea Salt (I actually ordered this from Wales, UK..but you can add vanilla bean or pure vanilla extract to the mix in lieu of specialized Vanilla Sea Salt)

2 tbsp. Dijon mustard

Directions:

In a small saucepan, stir together the maple syrup, brown sugar, ketchup, apple juice, Jack Daniel’s, Worcestershire sauce, salt, and mustard. Bring to a low boil, and cook for 5 minutes, stirring frequently.

Rosemary Thyme Rib Marinade

This is a recipe I came up with to just get a different flavor for smoked ribs, versus a traditional bbq rib that you would get in places like Memphis or KC. I'm typically not a rib fan, so I wanted to experiment with different flavors. Here is one of my rib marinade recipes. Enjoy!

Rosemary Thyme Rib Marinade:

Ingredients:

6 c. water

1 can of beef broth

1 c. orange juice

3 tbsp. lemon juice

1 tbsp. Sea Salt

¼ c. White Sugar

½ tsp. Ground Black Pepper

3 tbsp. Dried Thyme

3 tbsp. Dried Rosemary

3 tbsp. Dried Coriander

5 tbsp. Garlic Powder

5 tbsp. of Onion Powder

3 tbsp. salted butter

Directions:
Place your ribs in 9" x 13" container (which comes with an airtight lid). Mix all the ingredients together and pour in your container. Let it marinate for at least 12 hours. Before you are ready to put on a dry rub or place on smoker, pat the ribs dry. I let them sit out at room temp. for about 20-30 min.