Preparation time: 8 hrs 5 mins
Cooking time: 3 hrs 15 mins
- 2 slabs BBQ beef ribs
- 2 tablespoons kosher salt
- 1 1/2 tablespoons light brown sugar
- 1 tablespoon paprika
- 1 tablespoon chilli powder
- 1 tablespoon ground cumin
- 2 teaspoons freshly ground black pepper
- 1/2 cup pure maple syrup
- 1/4 cup apple juice
- 3 tablespoons light brown sugar
- 3 tablespoons apple cider vinegar
- 3 tablespoons Dijon mustard
- 1 teaspoon chile powder
- Pinch of cayenne
- Kosher salt and freshly ground black pepper
- Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
- Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
- For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chilli powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
- For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chilli powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
- Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.
Posted by Coba Grills and we thank Food Network for this delicious recipe and the recipe link is https://www.foodnetwork.com/recipes/patrick-and-gina-neely/bbq-beef-ribs-recipe-1924883.amp