These sound so good, we're trying them tomorrow for sunday dinner. I am making the Maple BBQ Sauce today as well as rubbing the ribs tonight to sit overnight
Place 1/4 of the Maple Barbecue Rub in a dish. Dredge the ribs on all sides in the rub, cover them with plastic wrap, and refrigerate overnight.
When you're ready to cook the ribs, take them out of the fridge, uncover them, and let them sit at room temperature for 30 minutes while you prep the grill.
Using a large piece of aluminum foil, wrap the soaked chips in to make a foil packet, and poke a few vent holes on top.
For a Charcoal Grill: Light a large chimney starter full of charcoal briquettes.When the top coals get ashy, pour them in one half of the grill. Set the foil packet on the coals. Put the cooking grate back in place, cover, and open lid vent halfway. Heat until wood chips start smoking, about 5 minutes.
For a Gas Grill: Place the wood chip packet over your primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on high and turn off other burner(s).
Clean and oil cooking grate. Place pork on cool part of grill, cover (positioning lid vent over meat if using charcoal), and cook until meat registers 145 degrees, turning once or twice. (If you want to baste your ribs with sauce: Measure 1/4 cup of sauce into a separate container. Cook pork as directed until meat registers 125 degrees. Brush pork with sauce and grill, brushed side down, over hot part of grill until lightly charred, 2 to 3 minutes. Brush second side of pork and grill until lightly charred and meat registers 145 degrees, 2 to 3 minutes.)
Transfer the pork to a platter, cover it loosely with foil, and let it rest for 5 to 10 minutes. Serve with Maple Chipotle Barbecue Sauce or your favorite sauce.
Maple Barbecue Rub: This rub works on pork, chicken, beef and fish. Slightly adapted from Coombs Family Farms
Combine all ingredients in a bowl. Mix well. Store in an airtight container.
Maple Chipotle Barbecue Sauce: Slightly adapted from Coombs Family Farms, via : Ezra Pound Cake Makes about 1 cup
In a blender, combine the chipotle chiles in adobo, ketchup, maple syrup, chicken broth, and allspice.
Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until golden, about 5 minutes.
Add chipotle puree, and season with salt and pepper.
Bring the mixture to a boil, and then reduce the temperature to medium to simmer, uncovered, until thickened, 10 to 15 minutes, stirring often.
Stir in the lemon juice, and allow to cool. Refrigerate in an airtight container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2884g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 5591 | ||
Calories from Fat: 3079 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 342.1g | 456 % | |
Saturated Fat 115.2g | 576 % | |
Monounsaturated Fat 139.6g | ||
Polyunsanturated Fat 59g | ||
Cholesterol 1737.5mg | 535 % | |
Sodium 10033mg | 346 % | |
Potassium 7956.3mg | 209 % | |
Total Carbohydrate 171g | 50 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 160.3g | ||
Protein 445.5g | 636 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5591
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