welcome to barbecue pit boys calm today we're cooking up some sugar maple spareribs on the old smoker and it's real easy to do all right you're gonna need some apple juice you're gonna need some maple syrup gonna need your favorite hot sauce you're gonna need your favorite pork rub you're gonna need a little bit of salt let me show you how we put this together now we're uh we're gonna be using spareribs here you can use back ribs baby back ribs whatever kind of rib you like but this here is a spareribs probably about a three pound slab and we got a few slabs to cook up smoked up today and best thing to do here is a trim em up like st. louis-style you uh you might know all about that you can check out one of our videos about more details but I'm gonna uh I'm gonna trim these up st. louis-style it's real easy to do you want to want to trim some of the excess fat off here and then we're also getting some of these flaps off because we want this to cook real even now here's some of the little bit of some of that fat we can remove you've seen this done before the whole idea here is we're gonna make these st. louis-style spareribs make em look real pretty now your butcher can do this for you but now you can save a lot of money I just do real easy now we could remove that membrane underneath by peeling it off you've seen that technique but here we're just gonna score it and because at the end here we're gonna be searing these ribs and you just score it like that and make a little more Christmas to you ribs now here I have some pork rub and depending upon what kind of rub you're using of course it's gonna affect the taste of this but just any one of your favorite pork rubs just put them on these ribs now if you've never had these maple spareribs before you definitely gotta check these out real sweet everybody's gonna look now what I'm gonna do here is I'm going to let the rub sit on these ribs for a couple hours and and keep them in your cooler now son like to do it overnight but that's a little bit too much you want to you want to leave some of the natural flavoring taste of that pork in there so a couple hours of do now through the miracle of time I have three racks here and these are already been rubbed down and it's sitting for a couple hours we're gonna throw them in the old smoker now you want to set up your smoker for 225 degrees Fahrenheit and it's gonna take a least three hours to do these ribs will show you this technique now with our ribs today we're going to be cooking up about four pounds of sausage and the natural casing on here we're gonna put it on the top shelf let some of them pork drippings get all over these ribs now if you don't have a smoker of course you can use one of them kettle grills we you've seen us use that before do some indirect smoking on it that'll work real good all right now on this one here we're gonna be throwing in some chunks of wood I have to have some peach wood here we're gonna produce a light smoke for about the first hour all right nothing left to do now but kick back keep an eye on them all right now these ribs have been in the smoker now for about two hours let's see some of the meat is just beginning to pull back on those bones and now we're gonna do a little bit of the Texas cheek and you probably know all about that you want to get yourself some bloomin them foil here and cook them for a little bit longer in aluminum foil but we're gonna put some apple juice in there because we want this this apple juice to mix with all them flavorings on that rub and pork fat in there oh yeah baby I'll put about 1/2 a cup per rack then wrap them up real good from lumen for easy enough now we're gonna throw this back in and smoker now for about another 45 minutes or so all right three racks in of course no more smoke required just gonna keep it at 225 degrees for like I said about another of 45 minutes all right now 45 minutes has gone by we're gonna I'm gonna take these ribs out and we're gonna take the juice that's in there the apple juice and all that good rub spice and that pork fire over here we're gonna put it in a pan we're going to heat it up to boil because we're gonna be making up some sugar maple sauce here again throw those racks back in the smoker now just keep warm good grab more of them juices now take a look at this rack it's done now most people they just might want to eat it just like that watch us use some searing in the end here make these root extra special now I guess I could have a shorten this video up a little bit but I kind of like doing this if you don't mind hanging around just hang in there you can always push that fast-forward button right in front all right well let them sit in there a little bit more while we're thickening up this sauce let me show you how we're gonna put this sugar maple sauce together now we got about a cup and a half the drippings in there we're gonna add about another half a cup of apple juice we're gonna add about 1/2 to 3/4 cup of maple syrup now if you have troubles finding real natural maple syrup you can use a substitute like one of those syrups maple flavoring we wanna try to get yourself real maple syrup if you can now just a little bit of salt here we've got about three tablespoons of your favorite hot pepper sauce and of course you can add a little bit more you can add a quarter teaspoon of cayenne pepper if you want in there Douce a little more heat alright let that sauce thicken up simmer it down all right we got a good boil going on you want to cook it down it gets a little foamy it stick with that sugar now we've got a good charcoal grill going on there and what we're gonna do before serving these up we're gonna sear on both sides maybe a minute maybe two minutes just enough to blacken up that maple syrup sugar all over them ribs now you're gonna be doing this real fast you don't want to burn them just want to put on a nice layer of flavor baby grab another rack cheer them up another minute or two hit him with that sugar maple sauce right there hey you smell that this smells good all right one more rack to go whoo lord have mercy hey you gettin hungry or what now we're going to let these racks sit for a few minutes meantime we're gonna pull out this pork sauce it's been smoking now right along with these ribs the last couple hours Kurama get a smoke ring on there yeah whenever you can you want to be serving up the pork sausage right along with them for free all right time ground and supplies deficit I got my barbecue shoes on just about now the food police me come looking for so best go take these ribs you won't find a place to hide out [Applause] [Applause] the next time you look for recipes for your barbecue you check out the BBQ pit Wars document you