Pork back ribs become incredibly tender when cooked low and slow, allowing the fat and collagen to slowly render into the meat. The maple chipotle glaze creates sticky, smoky heat while the live-fire finish builds caramelized edges that make every bite rich, savory, and slightly sweet.

Ingredient List

• 2 racks Pork Back Ribs
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp yellow mustard

Dry Rub

• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chili powder
• 1 tsp kosher salt
• 1 tsp black pepper

Maple Chipotle Glaze

• 1/3 cup maple syrup
• 2 chipotle peppers in adobo, finely chopped
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce

For Serving

• 4 ears corn
• 1 tbsp butter
• Kosher salt

Process

1. Remove membrane from back of ribs and pat dry thoroughly.
2. Coat ribs lightly with yellow mustard.
3. Combine dry rub ingredients and season ribs generously on all sides.
4. Preheat smoker or grill for indirect cooking at 250–275°F.
5. Place ribs bone-side down and cook for 3 hours.
6. Wrap ribs tightly in foil and continue cooking 1–1.5 hours until tender.
7. Whisk maple syrup, chipotle, apple cider vinegar, and Worcestershire together.
8. Remove ribs from foil and brush generously with glaze.
9. Finish over direct heat for 2–3 minutes per side to caramelize the glaze.
10. Cook until internal temperature reaches approximately 198–203°F.
11. Grill corn over high heat until lightly charred, then toss with butter and salt.
12. Rest ribs 10 minutes before slicing and serving.