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If you're making this in the oven, now is your time to preheat it to 110'C and make sure you have enough shelf space, if you are making this in a smoker – add some logs to the fire! To make your rub, mix all the ingredients together in a bowl. Make sure the membrane from the back of the ribs has been removed (your butcher should do this for you). Spread the mustard over each rack making sure they are well covered then generously rub all over with your rad rub.
Place in the smoker or oven for one hour at 225F/110C then turn them over and continue to cook for a further hour. Layer up 6 large sheets of tin foil then remove your ribs one at a time, place in the centre of a piece of foil, brush with maple syrup, wrap each rack well (making sure there is a little space at the top so the ribs can steam) then place back in the smoker or oven and cook for 45 minutes – one hour.
Carefully remove your racks with tong, unwrap and crank up the heat to 180'C. Give each rack a good coating of BBQ sauce and return to the smoker for 15-20 minutes to caramelise and crisp. Remove, slice and enjoy.