Can’t get enough sweet and savory BBQ? Have your cake and eat it too, with my Sweet and Savory Maple Pecan Ribs. These ribs combine the sweet notes of maple syrup and honey with savory hints of pecan. This flavor combination is unique and totally unforgettable. I cooked my ribs on the Traeger Ironwood XL, the perfect pit for juicy, tender ribs. 

Sweet and Savory Maple Pecan Ribs come together in less than five hours, making them the ideal eating rib. Serve them at your next summer barbecue, while you’re watching the big game, or to treat yourself. This recipe will elevate your barbecue game and impress even the most seasoned rib connoisseur. 

Sweet and Savory Maple Pecan Ribs | Heath Riles BBQ

These succulent ribs are competition-worthy and a great way to take your skills to the next level. The only tricky part? Waiting for them to be done! The tempting scent of rich pecans and sugary-sweet maple is enough to do anyone in. These ribs are bound to be the next barbecue favorite. 

You can make them with spare, baby back, or St. Louis-style ribs. Just be sure to adjust your cooking time accordingly. Without further ado, let’s dive in and get grilling! 

The Ingredients

Here’s what you need to make a rack (or two!) of Sweet and Savory Maple Pecan Ribs. 

 

• Prairie Fresh Prime Baby Back Ribs. Prairie Fresh is my pork of choice, whether cooking on the back patio or the circuit. These ribs taste amazing and cook to perfection every time. They usually don’t require a lot of trimming, keeping the process foolproof.
• Heath Riles BBQ Garlic Jalapeńo Rub. This rub is easily my most popular, and pitmasters worldwide consistently choose it above salt and pepper. This AP rub has a beautiful blend of salt, pepper, and a hint of heat. It’s mild enough that anyone can enjoy it!
• Heath Riles BBQ Pecan Rub. Many nut-infused rubs on the market contain the real deal, but I wanted to make a rub anyone can enjoy. This rub is allergy-friendly as it contains artificial flavors. It’s a great addition to burgers, steaks, ribs, and more. 
• Heath Riles BBQ Competition BBQ Sauce. This decadent sauce was a big part of my victory in the Rib category at the 2022 & 2024 Memphis in May World Championship BBQ Cooking Contest. I created the sauce with good friends of mine, and it’s gotten rave reviews so far. 
• Heath Riles BBQ Maple Honey Habanero Glaze. Glazes are my latest venture, and this one features a mouthwatering combination of honey, sugar, and zesty habanero peppers. I don’t like super spicy glazes, so I intentionally kept this one mild. It adds a beautiful shine to roasts, hams, and ribs. You can use it alone or with one of my sauces for a tasty effect. 

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites are in the Equipment and Tools section.

• Pellet grill/smoker. My Maple Pecan Ribs smoked to perfection on the Traeger Ironwood XL. This pit is incredible for those looking for flexibility and cutting-edge technology! The Traeger Ironwood XL has many excellent features, like a pellet sensor and a super smoke button, and it stows away for easy transportation. 

This pit is great for those who cook for crowds or in competitions. Its large surface allows you to cook multiple roasts and racks of ribs simultaneously. 

• Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. These pellets contain no artificial flavors and give roasts, wings, ribs, and more an authentic charcoal flavor. Plus, they’re affordable and available at most big-box stores. 

The Process for Making Sweet and Savory Maple Pecan Ribs

You’ll find a visual, in-depth demonstration of this recipe within the recipe card and video. For now, here’s a quick rundown of how I pulled these Sweet and Savory Maple Pecan Ribs together. 

• Fire up the pit. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 275℉.
• Trim the ribs. I unwrapped the ribs and trimmed them to my liking, removing the end bones, stray pieces of bone, gristle, and hard fat pockets. I also removed the membranes. If you’d like to learn more about trimming ribs, check out this post. 
• Add seasoning. Once I trimmed the ribs, it was time to add binder and seasoning. I added a layer of mustard to the meat, then seasoned them on all sides with Heath Riles BBQ Garlic Jalapeńo Rub and Heath Riles BBQ Pecan Rub. 
• Start smoking. I laid the Sweet and Savory Maple Pecan Ribs directly on the grates of the Traeger Ironwood XL and let them go for 2 hours, spritzing them with water at the 1-hour mark. 
• Wrap the ribs. I took the ribs off the pit and double-lined a baking sheet pan with aluminum foil. Then, I drizzled Heath Riles BBQ Competition BBQ Sauce and Heath Riles BBQ Maple Honey Habanero Glaze over the foil and laid the ribs over the top. I finished the wrap by topping the ribs with more Heath Riles BBQ Competition BBQ Sauce and Heath Riles BBQ Maple Honey Habanero Glaze. I set the wrapped ribs back on the Traeger Ironwood XL and let them cook for 1 hour and 15 minutes. I knew the Sweet and Savory Maple Pecan Ribs were ready when the meat started pulling back from the bone. 
• Sauce the meat. I took the ribs from their wrap and laid them on a baking tray. Then, I brushed the meat with a thick layer of Heath Riles BBQ Maple Honey Habanero Glaze and a dusting of Heath Riles BBQ Pecan Rub. I set the ribs back on the pit for 20 minutes to tack up. The only thing left was to take them off the grill and let them rest before digging in. 

The Results

The Sweet and Savory Maple Pecan Ribs came off the pit with a beautiful, dry rub look. The ribs had a beautiful balance of savory with a kiss of maple on the back end. These ribs have a unique flavor with just a hint of heat, keeping the pecan flavor front and center. 

Serving Suggestions for Sweet and Savory Maple Pecan Ribs

These ribs are great on their own, but you can also serve them with a side salad, cornbread, and Pit Style BBQ Baked Beans.

Storing Leftovers

You can store leftover Sweet and Savory Maple Pecan Ribs in the fridge for up to four days or freeze them for up to four months. You can also vacuum seal your meat to make it last even longer, which is an excellent option for those who like to prep meals.

Equipment and Tools

Aluminum foil, Traeger Ironwood XL, Royal Oak Charcoal Hardwood Pellets, ThermoWorks Thermapen ONE, wire cooling racks, ThermoWorks Hi-Temp Silicone Spatula, Heath Riles BBQ Heat Resistant Gloves, disposable cutting board.