Barbecue Beef Ribs

  • Yield: 4 to 6 servings


2 slabs BBQ beef ribs
2tablespoons kosher salt
1 1/2tablespoons light brown sugar
1tablespoon paprika
1tablespoon ancho chile pepper
1tablespoon cumin
2teaspoons freshly ground black pepper
1/2cup pure maple syrup
1/4cup apple juice
3tablespoons light brown sugar
3tablespoons apple cider vinegar
3tablespoons dijon mustard
1teaspoon ancho chile powder
Pinch of cayenne
Kosher salt and freshly ground black pepper


  1. 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.
  2. 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.
  3. 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.
  4. Prepare grill to 250 degrees F using hickory and charcoal and indirect heat.
  5. 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