Side • Glaze

Whipped Maple Butter Glaze

Posted May 25, 2026

Smoky, sweet, and just sharp enough. This maple butter glaze goes on ribs at the finish line and makes them impossible to put down.

Time 10 min
Serves 4-6
Crowd Wow High
Mess Medium
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Whipped Maple Butter Glaze
Cook Surface
Stainless Steel Dish
Fire
Low heat at the edge of the fire, just enough to melt and whisk

Ingredients

Glaze

  • 1 tbsp bacon fat
  • 1/4 cup unsalted butter (half stick)
  • 3-4 tbsp pure maple syrup
  • 1/2 tsp apple cider vinegar (up to 1 tsp if you want more tang)
  • 1/2 tsp Dijon mustard
  • pinch of salt

Cook Steps

1
Add all ingredients to a stainless steel dish
2
Set the dish at the edge of the fire over low heat until the butter and bacon fat melt completely
3
Whisk steadily until smooth, glossy, and fully combined. If it looks separated at first, keep whisking
4
Taste and adjust. More syrup for sweetness, more ACV for brightness
5
Brush generously onto ribs in the last few minutes of cooking, just before they come off the fire

Pitmaster Notes

Why bacon fat? It adds a savory depth that balances the maple and keeps the glaze from reading too sweet. Even a small amount changes the character of the whole thing.

Keep the heat low ou're melting and emulsifying, not cooking. Too much heat and the syrup scorches before everything comes together. Edge of the fire is the right call.

Timing the brush Apply this in the final 3-5 minutes of cook time. Any earlier and the sugars burn before the ribs are done. You want a lacquered finish, not char.

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