Slow-Smoked Pork Ribs with Maple Chipotle Glaze

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork ribs slow-smoked over hickory wood and brushed with a smoky-sweet maple chipotle glaze for a perfect backyard BBQ treat. This American-inspired barbecue recipe, ready in about 255 minutes, pairs pork ribs, hickory wood chips, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 240 min Serves 6 American cuisine 450 cal/serving

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Ingredients

3 lbs pork ribs
2 cups hickory wood chips
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp paprika
1 tsp garlic powder
1 tsp chipotle powder
1/4 cup maple syrup
2 tbsp apple cider vinegar
1 tbsp olive oil

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Instructions

Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, and 1 tsp chipotle powder in a bowl. Rub this dry spice mix evenly over 3 lbs pork ribs, coating both sides thoroughly.
Step 2: Soak 2 cups hickory wood chips in water for 30 minutes. Meanwhile, preheat your smoker to 225°F (107°C).
Step 3: Place the ribs bone-side down on the smoker grate, add drained wood chips to the smoker box, and smoke for 3 hours, maintaining 225°F.
Step 4: While ribs smoke, whisk together 1/4 cup maple syrup, 2 tbsp apple cider vinegar, and 1 tbsp olive oil to create the glaze.
Step 5: After 3 hours, brush ribs generously with the maple chipotle glaze and continue smoking for another 1 hour, applying glaze every 20 minutes until ribs are tender and the glaze is sticky.
Step 6: Remove ribs from smoker and let rest for 10 minutes before slicing between the bones and serving.