15ouncesSweet Brine O’mine Pork Brineor your favorite pork brine recipe
Birds & Bones “The Slabs Rub” or your favorite rub
10ouncespure maple syrup
1/2cupyour favorite BBQ sauce
Prepare the brine as per the packet's instructions.
Inject the pork rack with the prepared brine and let rest in the refrigerator for 6 hours.
Apply the rub generously to the rack and let sit for 1 hour.
Heat a drum smoker to 300 degrees F (150 degrees C).
Cook the ribs for 40 minutes and then flip sides. Continue to cook the rack to an internal temperature of 145 degrees F (63 degrees C). Remove from smoker and let rest in a pre-warmed cooler or Cambro for at least 30 minutes.
Increase the heat on the smoker to 375 degrees F (191 degrees C).
Brush the syrup on all sides of the rack and put it back in the smoker for 10 minutes.
Brush the BBQ sauce on the rack and let glaze for another 10 minutes.
Lightly brush with more sauce to both sides and serve.