Crown & Maple Pork Ribs

V.Gray
Apr 25, 2022
3 min read

Updated: May 26, 2022

On Smoker Sunday's, we make Sunday night dinner and it is also meal prep day the rest of the week. Whether it is side dishes, snacks for lunch or smoking the meat to finish on the BBQ throughout the week, we try to take full advantage of this time.

Using home grown pork ribs and store bought pork breast, we marinated them for 48 hours before starting a 3 - 2 smoking process with a 20 minutes BBQ finish. Here is what we did to accomplish tasty ribs with local maple syrup.

Photo Credit: V.Gray

List of Ingredients

Marinate:

Pork Ribs & Pork Breast
1/2 cup Crown Royal Rye
1/4 Honey (local)
1/2 cup Maple Syrup (local)
1 tbsp Garlic Powder
1 tbsp Seasoning Salt
1 tsp Pepper
1 tbsp Red Pepper Flakes
1 zip lock bag
ton foil

BBQ Sauce:

1/2 cup of Bulls Eye Chicken & Rib BBQ sauce
1/2 cup of PC Smokin' Habanero BBQ sauce
1/4 cup of maple syrup
1 tsp of Seasoning Salt
1 tbsp of Chili Garlic Sauce

Prep time: 10 minutes

Marinate time: 48 hours

Smoker time: 3 hours wrapped & 2 hours unwrapped

BBQ time: 20 minutes - direct on grill

Rest time: 10 minutes

Let’s Get Started Step 1:

In a bag combine in a large zip lock bag pork ribs, pork breast, Crown Royal rye, maple syrup, honey, red pepper flakes, seasoning salt, garlic powder and pepper. Seal the bag and shake everything up. Place on a plate, cover with a towel and place in the fridge for 48 hours.

Prep Smoker & Ribs Step 2:

Preheat your smoker to 180 degrees, I used Furtado Farms True North pellets, which is a blend of hickory, sugar maple and cherry woods. Remove the ribs from the fridge and plastic bag, lay on tin foil. Before wrapping up, drizzle some marinate mix over top of the ribs.

On The Smoker Wrapped Step 3:

Everyone has different methods that they swear works magics for ribs. Honestly everytime I smoke ribs, I note things I like or did not like and alter the recipe according to these notes. Once you have placed the ribs in the smoker at 180 degrees let them cook wrapped for 3 hours.

On The Smoker Unwrapped Step 4:

The ribs have now been cooking in all the juices, it's time to let them breathe a bit. Open up the tin foil (leave them in the tin foil, do not remove them) and let them smoke for another 2 hours at 180 degrees.

Off The Smoker & Prep For BBQ Step 5:

Remove the ribs from the smoker and let them cool off on the counter. Then put the ribs and all the juices into a container and store them in the fridge overnight. They will be fine for a day or two before BBQing. If you are going to eat the ribs that day, you can skip this step and move directly onto Step 6.

Heading For The BBQ Step 6:

Preheat your BBQ to 300 degrees, take your ribs out for the fridge and put them directly on the grill. Give the ribs a generous coating of BBQ sauce of your choice. This is just a reheat of the meat, letting the sauce caramelise on each side. Let the ribs cook for 10 minutes per side.

Rest & Serve Step 7:

After 20 minutes of cooking, remove from the grill and let the ribs rest for 10 minutes uncovered. Then they are ready to serve and enjoy!