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 tsp freshly ground black pepper
½ cup pure maple syrup
¼ cup apple juice
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
1 tsp 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 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.