Grilled BBQ Rack of Pork | Juicy with Maple Mustard Glaze

Peel and finely chop the garlic cloves. In a bowl, mix the brown cane sugar with smoked paprika, chopped garlic, fine table salt, and ground black pepper into an aromatic BBQ dry rub.

Pat the rack of pork dry with paper towels. Thoroughly massage the rub all over the meat side as well as in between the bones. Let the meat marinate for at least 30 minutes at room temperature (or covered overnight in the refrigerator).

Set up the grill for indirect heat at approx. 120–130 °C. For the glaze, bring the barbecue sauce, maple syrup, medium-hot mustard, apple cider vinegar, apple juice, and stripped thyme leaves to a brief boil in a small saucepan and let simmer gently over low heat until slightly thickened.