Ingredients
- 2 racks baby back pork ribs
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Method: Indirect smoking
- Set the EGG for indirect cooking at 275°F/135°C.
- Mix maple syrup, brown sugar, mustard, vinegar, salt, and pepper.
- Smoke ribs for 3 hours.
- Wrap in foil with half the glaze and cook for 2 more hours.
- Unwrap, brush with remaining glaze, and smoke for another hour.
