Maple Cayenne Ribs
- BBQ Type: Grill
- Fuel: Charcoal
- Cooking Time: 4 h to 4 h 30 min
- 2 to 4 portions
Ingredients
- 2 Slabs of baby back ribs
- 1 cup - Maple wood chips
Rub
- ¼ cup - Brown sugar
- ½ tbsp - Salt
- 2 tbsp - Ground coriander
- 1 tsp - Cinnamon
- 1 tsp - Ground cumin
- 2 tsp - Black pepper
Glaze
- ½ cup - Maple syrup
- ¼ cup - Frank's RedHot Original
- ¼ cup - Butter
- ¼ cup - Ketchup
- 1 tsp - Lime zest
- 2 tbsp - Lime juice
Preparation
- Preheat your grill for indirect: Place an aluminum foil pan filled with water under the grill grate and toss a chimney of hot coals alongside;
- With a butter knife and some paper towels, remove the membrane under each slabs of ribs by inserting the knife between the membrane and one of the bone, pull the membrane with a paper towel to remove it completely;
- Mix all of the Rub ingredients together and apply the rub on both side of the ribs with your hands so it penetrates the meat;
- Place the ribs on the grill grate over indirect heat and toss a cup of maple wood chips onto hot coals; Close the lid and cook for about 4 hours at 250°F;
- Mix all of the Glaze ingredients together and simmer for 15 minutes; Glaze the ribs 10 to 15 minutes before taking them out of the grill; The ribs are done when the meat have shrunk of about 1 inch from the bones;
- Cover the ribs with aluminum foil and let them rest for 15 minutes before serving.