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


  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



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