BBQ Beef Ribs

Total Time:
11 hr 20 min
5 min
8 hr
3 hr 15 min

4 to 6 servings

  • 2 slabs BBQ beef ribs
  • Rub:
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons light brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 2 teaspoons freshly ground black pepper
  • Glaze:
  • 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 ancho chile powder
  • Pinch of cayenne
  • Kosher salt and freshly ground black pepper
Watch how to make this recipe.
  • 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, chile 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, chile 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.

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

    Have a Backyard BBQ