Spice Rubbed Smoked Ribs with Maple-Horseradish Baste

maple syrup

horseradish,

Dijon mustard

ancho chili powder

Salt and pepper

Spanish paprika

New Mexican chili powder

coriander

cumin

salt

black pepper

wood chips (hickory, mesquite, or applewood)

pork ribs (3 pounds each)

Whisk all ingredients together in a medium bowl. Season with salt and pepper, to taste.

About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips. 

Rub top side of each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover or place cover on the smoker. Grill about 1 1/2 hours, adding chips every 20 minutes. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.

Made ribs for the 1st time yesterday and followed this recipe. I rubbed the dry rub on the ribs and let it marinate in the fridge overnight. I cooked the ribs in the Traeger for 3 hours and basted with the maple syrup concoction multiple times and smoked for another 20 minutes. Wowza! The ribs turned out perfect. The meat was literally falling off the bones. My friends &amp; family love every bit of it. This is a winner recipe and will be making this again and again.

Jeff Skinner is wrong. Sorry Jeff. The soak keeps chips from burning and makes them smoke slowly. That is the point of the soak. You ALWAYS soak your chips!  Great recipe!  Cones out fabulous!  I wrap mine in foil a with apple juice the last 10 minutes as the steam makes them fall off the bone. 

You want to smoke the ribs, not steam them, therefore, you should never soak wood chips in water. It only delays the results you're after. Otherwise, it's a great recipe.

Note: Our culinary team has made the following changes. Bring temperature to 220 degrees F. Grill about 4 hours. Admin Customer Service

I love making ribs and this is my favorite new recipes.  Our friends couldn't stop eating them.  I agree with the suggestion of glazing for 15 mins (10 mins seems to short).  

This recipe is so awesome. I have made this recipe a couple of times now. Do not substitute the maple syrup I have tried to as I didn't have pure maple syrup, it ruins the recipe. I couldn't find Ancho Chili powder, so I use crushed Ancho seeds.   I have also seen several remarks regarding the time frame in which to cook the ribs. I cook mine for 2 hours they come out beautiful.

Awesome, but I used a boneless pork loin and it was fantastic. People make sure you use PURE maple syrup, it is worth the money!! LOL I also used ancho chili powder (it's what I had)!!

man!.. these ribs were sooooo good. and all my friends agreed. changed up the recipe a lil bit.. basically just used reg chili powder and spicy chili powder, which added a kick. but still made some great ribs. made so much sauce for them had enough to baste the sausage on the grill too. its worth a try, over and over again. 5*****

There appears to be a mistake in the cooking time in the recipe here. In the Boy Meets Grill episode where Bobby cooks this he states the cooking time as 4 hours at the traditional bbq temperature of 225-250 degrees, and then finishing it off at a higher temp as you glaze it at the end. I love this recipe, and the only suggestion I have is to extend the glazing time to 15 minutes for a darker, richer glaze. In the show these ribs look shiny and almost black when they are done and they fall off the bone.

Bobby is the King :-) I absolutely love this recipe and so do all my guests. It is very simple, is spicy and sweet, has amazing flavor.  I do increase the time to 3 1/2 hours though, since I like the meat to fall off the bone.  David, you asked how to put the coals IN the pan - you don't.  You keep the drip pan on the bottom grate in the middle and put the coals on each side the drip pan. You put the ribs on the top above the drop pan. The drip pan catches the drippings, get it :)

Get a squirt bottle and add 1 cup of Apple Cider vinegar and 1 Cup of Apple Juice. Make a one or two large foil pouches and place Racks of ribs in them - spray generously with apple juice mixture and seal loosely and leave the sides open so smoke can penetrate.Cook for two hours indirectly over the burners that are off - close the lid and do not open for at least an hour...then maybe spray the sides of the pouches to get more moisture in the packets of ribs - then after the 2nd hour...go ahead and remove the Ribs from the pouches and place on the grill (same area) and spray down real good and close the lid; check them in 30 minutes but always close lid as quickly as possible so you don't lose the heat. When they get that nice Bark - about 2.5 to 3 Hours...test for doneness and then add Bobby's glaze and cook for another 10-15 minutes. Enjoy!

I was a bit scared to put that much horseradish on the ribs so close to the finishing time, thinking that the skin-melting properties would not be able to fully dissolve.  I must admit, I cooked mine an additional 2 hours on very low, adding more chips every 20 minutes or so.  Turned out great though.

My family loves this! It works equally well on pork chops on the grill, which take much less time to cook. I use sugar free maple syrup and the taste is still terrific.

We tried this yesterday and I must agree with all the other raters that the flavor is outstanding! Such a delicious blend of smoky, sweet and spicy, you'll absolutely love it! But we really like our ribs to fall off the bone, and I could tell from the recipe and the comments of the others that the cooking time allocated was not going to cut it. So we followed the advice of another rater and cooked them in the oven at 325 for 2 1/2 hours (I found this from another rib recipe), then we transfered to a grill with applewood chips for about 1/2 hour. They were pretty tender, but still not as much as we'd like, so I think next time I'll increase oven time to 3 hours. The flavor of the smoke came through after just 30 minutes on the grill, so I think if we increase the time in the oven we'll get our desired result.

So it says to place charcoal IN both sides of a drip pan. i'm new at grilling and ribs so my question is do you place them in the drip pan as stated, becasue i thought drip pans were on top the the coals? any help would be great thanks. 

This was our first attempt at baby back ribs on the grill.  Phenomenal!  Maple-horseradish didn't really sound that good, but we tried it anyway because Bobby doesn't ever really seem to have bad recipes.  The flavors were really good, and not as sharp as I expected.  Only thing, and this is probably our fault, but we had to grill closer to 2 hours to get the ribs to the almost falling off the bone doneness.  We can't wait to make these again!

I am a littled jaded when it comes to ribs, after having perfected my own recipe over the years. However, this recipe is out-freakin-standing!!! I often cook ribs for pot luck dinners in the neighborhood and they are usually the talk of the party. After using my charcoal smoker (5 hours) and this recipe, the neighbors agree these are the best ribs they have ever had! So yes, Bobby wins the Throwdown this time :( I can't wait to make them again!

This rib recipe is now the holder of the Hobbs Rib Throw Down / Cook Off Championship Title.  Out of 5 entries featuring everything from Hawaiian to Spicy south western and Bourbon glazed Ribs this recipe was the runaway hit of the party!!!  It's what you expect Ribs to taste like and so much more.  These are the best ribs and the only ribs I'll ever make again!!!

I have made these ribs dozens of times. My friend who reviewed the recipe stated that he did not thnk he would like them at all (he is like the typical 6 year old when it comes to trying new things). Ever since he requests them everytime he is over and usually tries to talk me into make extra so he has left overs to brng home.

Delicious as always, bobby doesnt let us down.  I'd like to know from the person who slow cooked the ribs in the oven if you used the hickory chips in the oven? and if not was the basting enough for flavor?

I've had ribs from all over, and these are by far THE best I've ever tasted.  Bobby Flay perfected ribs with this recipe.  The suprising sweet heat from the combo of horseradish and maple syrup is to die for.

This was the first time I made this recipe and when I saw Bobby make it, I had to do it myself. I smoked it longer than it said to and the meat fell right off the bone. I brought it in to my work and even people who know BBQ (They are from KC and Texas) said this was the best they had in a long time. Thanks Bobby for one great recipe I will continue to make over time.

DEFINITELY THE BEST RIBS I HAVE EVER MADE. THE SPICE RUB IS FANTASTIC AND THE SWEET/SPICY COMBO OF THE HORSERADISH BASTE IS WONDERFUL. WE HAVE MADE THIS RECIPE AGAIN AND AGAIN WITHOUT FAIL. ON OCCASION, I DO COOK THE RIBS IN A 300 DEGREE OVEN FOR 3 HOURS FIRST AND THEN GRILL FOR 10 MINUTES WITH THE BASTE- IT IS JUST AS GOOD. MEAT FALLS OFF THE BONE. YUM!

The rub was so easy and could be used for many other things.  The flavors of the rub with the maple glaze really were bursting with flavor and so complimentary of each other.

very good, i've never made ribsb before but these were fantastic!

Loved this recipe! Great Ribs!  Easy, easy!

I always get rave reviews when I use this baste. I use a different rub that is a little heavy on the cayenne side and it works wonderfully.

My husband did these in a Smoker and finished them on the grill.  The sauce is just the right combination of sweet and hot.

These were the best ribs I have made at home.  Easy to prepare, and very good.

I like this rub but i use a little more brown sugar and cut down on the heat....it is really good on pork...

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/016/0162/0162941

Bobby smokes his spice-rubbed ribs, then finishes them when guests arrive.

spice rubbed smoked ribs with maple-horseradish baste

Prep Time: 15 minutes

Cook Time: 1 hours, 30 minutes

Total: 2 hours, 15 minutes

Servings: 8

Author : Bobby Flay | Bio & Top Recipes

Ingredients

Instructions

Top Similar Recipes from Across the Web

Spice-Rubbed Butterflied Smoked Tur...

Spice-rubbed roast chicken

Spice-Rubbed Chicken Thighs

Spice-Rubbed Chicken Thighs

Spice Rubbed Chicken Drumsticks

Spice-Rubbed Spatchcocked Chicken

Spice-Rubbed Grilled Chicken

Spice-Rubbed Chicken Drumsticks

Pastrami Rubbed Short Ribs

Sweet Potatoes with Maple-Horseradi...

Cabbage Slaw with Maple Horseradish...

Smoked Dry Rubbed Baby Back Ribs Re...

Smoked Ribs

Buttermilk-Brined Spice-Rubbed Turk...

Jerk Spice–Rubbed Chicken Legs

Spice-Rubbed Rack of Lamb

Spice Rubbed Baked Chicken Breasts

Pumpkin Spice-Rubbed Pork Loin

Spice-rubbed pork tacos with tomato...