- 2 slabs BBQ beef ribs
- 2 tablespoons kosher salt
- 1 1/2 tablespoons light brown sugar
- 1 tablespoon paprika
- 1 tablespoon ancho chile pepper
- 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 ancho 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, chile pepper, 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.