Maple Bourbon BBQ Ribs

Make the maple rub: Combine maple sugar (or brown sugar), salt, pepper, smoked paprika, garlic powder, and cinnamon. The maple sugar adds an authentic Vermont touch.

Prep the ribs: Remove the membrane from the back of the ribs. Pat dry with paper towels. Brush lightly with yellow mustard as a binder, then apply the maple rub generously to both sides.

Make the maple bourbon glaze: In a saucepan, combine maple syrup, bourbon, cider vinegar, butter, Dijon mustard, pepper, and cayenne. Bring to a simmer and cook 15-20 minutes until reduced and thickened. Be careful - bourbon can flare up!

Set up the smoker: Preheat smoker to 250°F. Add apple or maple wood chunks - both complement the sweet glaze beautifully.

Smoke the ribs: Place ribs bone-side down on the smoker. Smoke for 3 hours, maintaining temperature. The bark should develop nicely during this time.

Wrap with glaze: After 3 hours, brush ribs generously with maple bourbon glaze. Wrap in foil or butcher paper and return to smoker for 1.5-2 hours.

Unwrap and finish: Carefully unwrap ribs and place back on smoker bone-side down. Brush with more glaze every 10-15 minutes for 30-45 minutes to build up a sticky, caramelized coating.

Check for doneness: Ribs are done when the meat has pulled back 1/4 inch from the bones, internal temp is 195-203°F, and they pass the bend test. The glaze should be sticky and lacquered.

Final glaze: Give one last brush of glaze while hot, then rest for 10 minutes.

Slice and serve Vermont style: Cut between the bones and pile on a platter. Serve with extra warm glaze on the side, coleslaw, baked beans, and cornbread. A Vermont craft cider or local beer pairs perfectly.