Directions
- Combine water, 2 cups maple syrup, salt, chili flakes, lemons, bay leaves, ginger, star anise, cinnamon, and garlic in a large sauce pot and bring to a boil.
- Then, remove from heat, add Chai tea bags, and let steep for 5-7 minutes.
- Strain your brine and cool to 40°F. To do this, let it come to room temperature and then chill the rest of the way in the fridge.
- Remove the membrane from your ribs with either the Pit Boss Rib Prep tool, or a butter knife and a paper towel.
- Place ribs in a full size aluminum pan and pour brine over the top. Cover with foil or plastic wrap and put in the fridge. Allow the ribs to brine for 24-36 hours.
- When you're ready to grill, remove ribs from brine and pat dry with paper towels. Preheat your pellet grill or smoker to 275°F.
- Coat the ribs with maple syrup, and add pepper and paprika.
- Place ribs on an upper rack and allow to smoke for 2 1/2 - 3 hours.
- Remove ribs from grill and coat with more maple syrup and melted butter. Place in another pan, add cider, and wrap the top with plastic wrap and foil.
- Place the ribs back on the grill and braise for 1 1/2 - 2 hours.
- Remove from the grill and let ribs rest for 10 minutes, Then, unwrap and coat with maple syrup and place back on the upper rack of the grill, unwrapped, for 15 minutes to set the glaze.
- Serve immediately!
