Waterloo County Ribs


Picked up a couple racks of pork back ribs for a good price so going to try to create a distinctly Waterloo County rib recipe using local maple syrup and Dr. BBQ's Big-Time Championship Rib Method. If it works out, we'll serve it at the Toronto Eggfest this June.

Advanced Prep - make the rub, rub the ribs and make the glaze the evening before. Total time in the cooker - approximately 5 hours.

1. Remove the membrane from the inside of each rib rack. I usually just use my fingers or needle nosed pliers if it doesn't cooperate.

2. Mix up the rub and apply generously to each rack. Wrap in plastic wrap and put in fridge overnight. Might substitute turbinado sugar next time as I suspect the maple sugar adds little maple flavour to the rub - the maple flavour comes from the 3/4 cup of syrup in the glaze.

Rub Recipe
1/4 cup maple sugar
1/8 cup brown sugar
1/2 tbsp granulated garlic
1 tsp smoked paprika
1 tbsp chili powder
1 tbsp kosher salt
1 tbsp fresh ground black pepper
1 tsp cayenne pepper
1/2 tbsp dried thyme
1/2 tbsp ground cumin
1/2 tsp ground nutmeg
















Rubbed and ready to rock.


3. Good idea to make the glaze while you are waiting. Combine all the ingredients and bring to a boil. Simmer until it reduces a bit and thickens.

Glaze Recipe
3/4 cup maple syrup (medium or amber grade if available)
2 tbsp brown sugar
2 tbsp ketchup
1 tbsp cider vinegar
1 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp dry mustard

4. Next day set up for indirect grilling at 275 F using the smoking wood of your choice - I'm using a couple chunks of hickory and a little cherry. Put the ribs in meaty side up for 2 hours. Flip and cook for another hour.

5. Remove the ribs and get enough foil to double wrap each rack of ribs. Place each rack on the foil, sprinkle with a little maple sugar and drizzle with maple syrup. Flip and repeat on the other side. Pull up the edges of the foil then add about 1/2 cup of apple juice to each packet and seal. Return to cooker and cook for another 90 minutes. Check after 60 minutes and add more apple juice if needed. This step uses a lot of foil - about six feet of BBQ foil for my four half racks. Next time I think I'll try using the covered roasting pan that fits my grill for this step.

6. Open each packet carefully (watch for the steam) and just let any liquid run into the drip pan. Raise the temperature of your cooker to 350 F. Brush the ribs with the glaze and flip until well glazed - about 20 minutes.

7. Remove from the cooker, cut up and enjoy!















Smoked and ready to eat!