Smoked Ribs with Apricot Glaze

Smoked at a low temperature for a long time, these tender ribs are doubly delicious thanks to a sweet apricot glaze.

Serves: 6Prep: 4 hours 10 minutesCook: 5 hoursTotal: 9 hours 10 minutesDifficulty: Medium

Serves: 6


  • 2 racks (2.5 lbs. each) Pork Loin Back Ribs
  • 1 cup brown sugar
  • 3 cloves garlic, minced
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. salt
  • 1⁄2 tsp. black pepper
  • 1⁄2 cup apricot preserves
  • 1⁄4 cup maple syrup
  • 2 sweet barbecue sauce


  • Rinse ribs and remove silverskin; pat dry and set aside.
  • In a bowl, combine brown sugar, garlic, thyme, salt and pepper. Rub mixture over ribs and cover with plastic wrap. Refrigerate 4-12 hours.
  • In a bowl, mix apricot preserves, maple syrup and barbecue sauce; refrigerate until ready to use.
  • Heat smoker to 225°F and add wood chips to smoker.
  • Place ribs on smoker and cook about 2 hours, then wrap with aluminum foil and cook an additional 2 hours. Gently unwrap ribs and check the internal temperature. If temperature is 200-210°F, unwrap completely and brush ribs with apricot glaze, then cook for 30 minutes. If internal temperature is not high enough, continue cooking in foil until it reaches 200-210°F.
  • Serve immediately and refrigerate leftovers.