Maple Glazed Ribs

This recipe is for Pork spare ribs, baby backs and country style.
I use a gas grill or an electric smoker for cooking. I also use hickory wood chips for the smoke. For using in a gas grill you will need a small cast iron smoke box. You put the wood chips in it and sit it directly on the gas burner or very close to it. You will also want to put a disposable aluminum cake pan on the bottom rack of the grill and put some hot water in it, this will act as a drip pan to prevent flare ups. It also keeps the meat moist while cooking.
Now for the rib rub. This recipe makes 3 cups but for one slab of ribs you're only going to need 1 tablespoon per side. So, you may want to cut the measurements in half. Even then you will probably have more than you need. Just store the extra in a plastic container or freezer bag. Ok, here is the rub:

Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons ground rosemary

"note": if you can't find ground rosemary just crush it up in a glass bowl using a small cup or glass to make it as fine as possible.

Put at least 1 Tablespoon of the rub on each side of your slab of ribs, maybe a little more. Work it in really good. For country style ribs, just sprinkle both sides of each piece and rub it into the meat.

Now refrigerate overnight.

Next day, ready to cook. Put the wood chips in. Don't soak in water. They always tell you this but it just takes longer for the wood to start smoking if you do. Put water pan on bottom rack and fill with hot water. Start the grill with burners on high. You want to get the wood to start smoking before you put on the meat. Once the wood chips start smoking, put your ribs on the top rack and then turn the burners down to low.

Now, how long do I cook them?

Some people will cook spare ribs for 5 to 6 hrs and baby backs 3 to 4 hrs. Personally, I just can't wait that long. I get hungrier and hungrier as I smell them cooking. So, in my smoker I usually cook them 3 hrs. at 225 degrees. On the grill maybe only 2 or 2 1/2 hrs. You want them tender but not falling off the bone, so you may want to experiment to get them just right on your own grill or smoker.

Now, you say "what about the maple glaze that is in the title of this recipe?"

OK, about a 1/2 hr before they are done, brush both sides of the ribs with maple syrup. Brush it on thick and then let them finish cooking. Just make sure you have the water pan under them otherwise the sugary syrup will burn if exposed to the direct flame.

Now take off the ribs and let them rest a few minutes before eating. Cut into smaller sections and serve.

Enjoy.

Country style ribs on the grill.