19/10/2026
Pumpkin spice season called. The grill answered. 🔥 Try these smoky Pumpkin Spice Ribs.
Ingredients
2 racks ribs, trimmed
1 cup apple juice
½ cup butter, cut into pats
Pumpkin Spice Rib Rub
2 tbsp kosher salt
2 tbsp brown sugar
1 tbsp instant coffee
1 tbsp pumpkin spice mix
2 tsp garlic powder
2 tsp white pepper powder
1 tsp cayenne powder, to taste
1 tsp onion powder
Pumpkin spice mix
¼ cup ground cinnamon
1 tbsp ginger
1 tbsp nutmeg
2 tsp ground cardamom
1 tsp cloves
Maple Spice BBQ Sauce
1 cup tomato ketchup
½ cup pumpkin purée
½ cup maple syrup
¼ cup apple c***r vinegar
2 cloves garlic, minced/grated
1 tbsp pumpkin spice mix
1 tsp white pepper powder
Salt to taste
Method
1. Combine salt, sugar, coffee, pumpkin spice, garlic, onion, cayenne and white pepper. Coat ribs thoroughly with Pumpkin Pie Spice Rub; use mustard as a binder if desired.
2. If using a Napoleon Charcoal Grill: set kettle for smoking at 225°F. Arrange unlit charcoal in an open-ended ring, with ¼-⅓ chimney of lit charcoal and smoking wood at one end. Open vents ~¼, adjusting as needed. Place ribs meat side up on high grids away from coals.
3. If using a Napoleon Gas Grill: fill a smoker box over a sear plate with wood chips. Light the burner below it and the opposite burner; heat to 225°F. Place ribs meat side up over unlit burners. Halfway through, switch ribs and refill smoker box as needed.
4. Smoke ~3 hours, spraying with apple juice if dry, until ~170°F.
5. Remove and wrap ribs meat side down in foil with butter and apple juice divided between them. Return to grill ~2 hours, until 205°F.
6. Meanwhile, simmer ketchup, pumpkin purée, maple syrup, c***r vinegar, garlic, pumpkin spice, pepper and salt over medium-low heat. Reduce until darker and thick enough to coat a spoon.
7. At 205°F, remove ribs. For charcoal: Rake coals into a pile, lower grids, open vents wide and heat to high. For gas: Turn burners to medium-high.
8. Unwrap and return ribs meat side up. Let bark dry a few minutes, then baste with sauce. Flip and coat all sides frequently until caramelized and lightly charred.
9. Rest briefly, slice and serve.
