Preparation:
I smoked two racks of spare-ribs yesterday using the maple sugar in the rub. Usually I use (this is approximate, I don't really measure)3/4 C. brown sugar, 1/4 C. white sugar, 1/4 C. Kosher salt, and 1/4 C. of whatever dried chiles I grind up.
The maple sugar was VERY sweet when I tasted some, so I just used the maple sugar, salt, and ground chiles(no brown or white sugar).I then smoked them for about five hours at around 200F, using lump, hickory, and apple wood, spritzing with apple juice whenever I thought of it.
They were very tender, the meat pulled cleanly from the bones. The maple sugar added a nice flavor, but lost most of the sweetness. I will have to try this again, adding some brown sugar with the maple next time |
