Barbecue Beef Ribs
- Yield 4 to 6 servings
Pat and Gina Neely's signature beef ribs topped with a flavorful maple syrup and Dijon mustard glaze.
- 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 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
- Place 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.
- Whisk together ingredients for rub. Rub beef ribs with seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate for 8 hours or overnight.
- To prepare the glaze, add all the ingredients to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
- Prepare grill to 250 degrees F using hickory and charcoal and indirect heat.
- Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs “bend” and the meat easily separates from the bone using a fork. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.
Recipe by Patrick and Gina Neely