MAPLE CAYENNE SMOKED PARTY RIBS

INGREDIENTS:

2 racks of baby back ribs

Hot sauce (for the binder)

Your favorite BBQ rub

1 stick of unsalted butter (cut into chunks)

1/4 cup apple cider vinegar

MAPLE CAYENNE SAUCE:

1 cup maple syrup (use good quality)

3 tablespoons ketchup

1/4 cup honey

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

2 tablespoons apple cider vinegar

1-2 tablespoons cayenne pepper (adjust for heat preference)

1 tablespoon salt

1 tablespoon pepper

SAUCE INSTRUCTIONS:

Prepare the Sauce:

In a skillet or pot, combine the maple syrup, ketchup, honey, Dijon mustard, Worcestershire sauce, apple cider vinegar, cayenne pepper, salt, and pepper. Stir well and heat over medium heat for 6-8 minutes, until all the ingredients are blended and slightly thickened. Allow the sauce to cool.

RIB INSTRUCTIONS:

Prepare the Ribs:

Remove the membrane from the back of the ribs for maximum tenderness.

Once the ribs are prepared, apply a generous amount of hot sauce as a binder, ensuring all surfaces are coated. Next, season the ribs liberally with your favorite BBQ rub, making sure to massage the seasoning into the meat. Let the ribs sit for at least 30 minutes, allowing the flavors to penetrate.

Smoking the Ribs:

Preheat your smoker to 225°F. Once the smoker reaches the desired temperature, place the ribs bone-side down directly on the smoker grates. Smoke the ribs for 2.5-3 hours until the meat starts to pull away from the bones and develops a nice bark.

Wrapping the Ribs:

After the initial smoking phase, remove the ribs from the smoker and place each rack on a large sheet of foil. Add chunks of butter over the ribs and drizzle apple cider vinegar for moisture. Tightly wrap the ribs in foil and return them to the smoker for another 2 hours. This step helps the meat stay tender and juicy while infusing even more flavor.

Finishing the Ribs:

After the ribs have cooked in the foil for 2 hours, carefully unwrap them. Brush the Maple Cayenne Sauce generously over the ribs, covering every inch. Place the ribs back on the smoker, uncovered, for an additional 30 minutes to let the glaze set.

Serve:

Once done, remove the ribs from the smoker and allow them to rest for 10-15 minutes before slicing. The resting time helps the juices redistribute within the meat. Slice the ribs and serve with extra Maple Cayenne Sauce on the side for dipping.