Recipe courtesy of Gina Neely and Pat Neely
Total:
11 hr 20 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
11 hr 20 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Rub:
Glaze:

Directions

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.

Pairs well with Cabernet Sauvignon

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