Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F. Place ribs on a cutting board and pull off membrane.
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 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 on occasion.
Remove the ribs from the refrigerator. Place ribs meatier-side-down on the grill away from the coals. Cook for 3 hours. Turn and cook until the ribs “bend” and the meat easily separates from the bone using a fork, about 45 min. more. Brush on the glaze and cook for another 5 minutes. Remove and slice into individual ribs.