These maple syrup smoked ribs are sticky, sweet, and fall-off-the-bone delicious. I’ve tried many methods for cooking ribs, and this is by far my favorite.
While I enjoy a spicy, traditional rib occasionally, I’m a sucker for the sweet-and-salty profile. The maple syrup and smoke complement each other beautifully — a pairing that highlights both deep wood-smoke notes and bright, caramelized sweetness.
The key to these ribs is cooking them low and slow. You can’t rush this process if you want tender meat that practically falls off the bone. A few simple steps build layers of flavor: a savory dry rub up front, slow smoking to infuse the meat, then a foil-steaming stage with maple and butter that penetrates and tenderizes. Finally, a short return to the smoker sets the glaze so the ribs have a glossy, sticky finish.
Recipe
Sweet and Sticky Maple Syrup Traeger Smoked Ribs
1 hour
2
racks
Ingredients:
-
2
racks
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 chili powder
- 8 tbsp butter
Instructions:
-
Preheat your smoker to 275°F (135°C).
-
Trim the ribs and remove the membrane from both racks. Generously season the ribs with the dry rub and massage it into the meat.
-
Place the ribs bone-side down on the smoker and let them smoke for 3 hours to develop flavor and a light bark.
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Lay out two 18-inch sheets of heavy-duty foil side by side. Place 2 tablespoons of butter on each sheet, then sprinkle each with brown sugar and chili powder. Pour the maple syrup over the mixture.
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Remove the ribs from the smoker and place them meat-side down on the prepared foil. Fold up all four sides of the foil to create a tight seal so steam cannot escape.
-
Return the foil-wrapped ribs to the smoker and cook for an additional 2 hours. This steams the ribs, making them tender and infusing them with maple flavor.
-
Carefully unwrap the ribs and place them back on the smoker. Baste with your favorite barbecue sauce if desired, then smoke for another 30–60 minutes until the sauce is set and the ribs are tender.
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Slice, serve, and enjoy. These ribs are great for celebrations or any time you want a memorable, sweet-and-smoky meal.
Enjoy!
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