I had heard of maple sugar before but had never used the stuff. That was until a member here mentioned he had a bacon recipe that called for this but had never seen any. That got me looking. I have sprinkled this on bacon as it was nearing finishing in a pan...great way to Tex up bacon...but this is the first time on ribs. I have some maple/chipotle bbq sauce I am gonna finish with as well.
The fella who made this up used amber syrup as his source. He told me most makers use light or medium as it is cheaper. He had been taught to use the dark stuff by someone in Quebec and claimed it is richer tasting as a result. As you can see it is on the coarse side:
I made a rub out of garlic powder, onion powder, a couple different chili powders, some sweet/savoury rub 604 sent my way, paprika and maple sugar. Here are the ribs after a 2 hour rest after rub:
It is raining and windy so I am on the front porch....Peach gets the call today and the 18.5 is my table:
I am using a 22.5 WSM charcoal ring in the bottom of the Kettle with my snake on the inside to keep the heat off of the back of Peach. I have some pecan and bourbon barrel chunks on the outside of the charcoal ring. Temp is a steady 300f at the lid.
I'll add pics when done.
Edit:
The Argentine Dogo on the couch:
This one's a bit of rescue - we got her at 8 months from the breeder. Her family had declared her unmanageable and they had no time for such a high strung animal. Some people should not try to own a dog.
2 of 3 rib sections sauced and almost done:
Done:
These went naked and took almost 6 hours. I went too heavy on the maple sugar...a little too sweet. It was good that I put in the chili powders as they offset the sweetness to a large degree. Next time less maple sugar. Smoke taste and texture on the ribs was good. In total I used about 1 tablespoon of maple sugar for a whole rack of side ribs...I should have used half probably.
Topic: Maple Ribs (Read 1204 times)
