Ingredients
6 servings

• 2 racks of ribs
• 90 to 125 ml (6 tbsp to ½ cup) all-purpose seasoning
• 1 can (473 ml) maple Scotch ale
• 30 ml (2 tbsp) PRESTIGE maple flakes
• 30 ml (2 tbsp) PRESTIGE maple syrup
• 30 ml (2 tbsp) butter
• 500 ml (2 cups) ketchup
• 375 ml (1½ cups) maple syrup
• 200 ml (¾ cup + 4 tsp) apple cider vinegar
• 150 ml (½ cup + 5 tsp) golden corn syrup
• 50 ml (3 tbsp + 1 tsp) Worcestershire sauce
• 30 ml (2 tbsp) yellow mustard
• 60 ml (¼ cup) PRESTIGE maple flakes
• 15 ml (1 tbsp) kosher salt
• 15 ml (1 tbsp) freshly ground black pepper
• 15 ml (1 tbsp) granulated garlic
• 15 ml (1 tbsp) onion powder
• 5 ml (1 tsp) chipotle powder—or 2.5 ml (½ tsp) for a milder sauce
• 5 ml (1 tsp) lemon pepper
• 5 ml (1 tsp) paprika
• Juice of ½ lemon

Preparation

1. Combine all the sauce ingredients in a saucepan. Simmer uncovered for 20 to 30 minutes, until the mixture reaches between 90 and 95°C (194 and 203°F) on a cooking thermometer. Remove from the heat and let cool slightly.
2. Remove the membrane from the underside of the ribs by sliding a knife between the bone and the membrane. Lift the membrane and pull it off.
3. Sprinkle each rack evenly with all-purpose seasoning, using 45 to 60 ml (3 to 4 tbsp) per rack.
4. Pour the beer into a spray bottle, reserving 45 ml (3 tbsp).
5. Preheat the barbecue or smoker to between 107 and 135°C (225 and 275°F). Cooking at 107°C (225°F) gives you a greater margin for error, while cooking at 135°C (275°F) saves time. Choose whichever temperature you are most comfortable with. Add the smoking wood. Do not use too much—two chunks are enough.
6. Cook the ribs over indirect heat on the barbecue or smoker, bone-side down, until the spice crust is to your liking and the meat reaches between 71 and 74°C (160 and 165°F) on a cooking thermometer, approximately 2½ to 3 hours. Spray the meat with beer every 30 minutes. This will help form the spice crust, while the moisture will help the smoke adhere to the meat.
7. On a sheet of butcher paper or aluminum foil, spread the reserved beer (45 ml or 3 tbsp), maple flakes, maple syrup, butter and a drizzle of maple barbecue sauce—approximately 30 ml (2 tbsp)—over an area large enough to cover the surface of the ribs. Place the ribs meat-side down on the sheet and wrap them as tightly as possible.
8. Continue cooking the ribs on the barbecue or smoker, meat-side down, until their internal temperature reaches between 91 and 93°C (196 and 199°F) on a cooking thermometer, approximately 1 to 2 hours.
9. Unwrap the ribs and brush them with the remaining barbecue sauce. Place them directly on the grill and cook over indirect heat for 5 to 10 minutes, until the sauce caramelizes.
10. Slice between the bones and serve.