Smoked Ribs with Maple Horseradish Glaze

by Monica Bennion on September 18, 2012

Summer isn’t over quite yet, so keep that grill going and throw on some of these delicious ribs, perfect to team up with our Mountain Selection Zinfandel!

Mountain Selection Zinfandel & Smoked Ribs
Photo courtesy of Kelsie & Mike B.

1/3 cup Spanish paprika
3 tbsp. ancho chili powder
3 tbsp. New Mexican chili powder
2 tbsp. ground corriander
1 tbsp. ground cumin
2 tbsp. kosher salt
2 tsp. ground black pepper
3 cups Scott’s Balls
4 racks pork ribs (3 pounds each)
Maple-Horseradish Glaze (see recipe below)

Stir spices together in a medium bowl.  About 1/2 hour before cooking time, soak Scott’s Balls in enough water to cover.  Drain balls.  In a covered grill, place slow burning charcoal in both sides of a drip pan.  Sprinkle coals with Scott’s Balls.  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 balls every 20 minutes.  During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.

2 cups pure maple syrup
1/2 cup prepared horseradish, drained
2 heaping tablespoons Dijon mustard
1 tablespoon ancho chili powder
Salt and freshly ground pepper

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

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