Maple Bourbon Beef Back Ribs
Beef back ribs are often a forgotten and neglected cut for BBQ, but I think we need to change that! The price is usually very do-able and the flavor you can get out of them is amazing! In this cook we use my SuperNova coffee rub and finish with a Maple Bourbon glaze.
YouTube Instructional: https://youtu.be/QVGC-70iorA
Ingredients:
2 Racks of Beef Back Ribs (~4lb)
1 Tsp Kosher Salt
Yellow French’s Mustard
Apple Cider (hard)
Maple Bourbon Glaze:
4 Tbsp Butter
1/4 Cup Bourbon
1/4 Cup Maple Syrup (the real stuff)
2 Tbsp Honey
2 Tbsp Brown Sugar
Step 1: Trim the Ribs
Slowly working all over the ribs, pull off any large pockets of hard fat, or any silver skin.
I keep the back membrane on, because that is the only thing keeping beef back ribs together
Step 2: Salt the Meat
Using Kosher salt, use a ratio of appx 1/2 tsp Kosher salt to Lb of meat, and completely cover the meat side of the ribs.
Return to the fridge until all of the salt is absorbed.
Step 3: Apply Binder and Rub
Put a thin layer of yellow mustard on both sides of the ribs
Starting with the membrane side, completely coat the ribs with your rub. If you are following my recipe, make sure your rub has no salt added!
Step 4: Smoke the Ribs
Preheat the smoker to 225 degrees
Smoke for a few hours (2-3) until the bark sets - around 160-170 degrees
Step 5: Begin Spritzing
Once the bark sets, we can begin spritzing every 15 min to a half hour, or whenever the exterior looks dry.
I tend do use a Hard Apple Cider for my spritzes
Step 6: Make the Glaze
Malt the butter, and then add in the glaze ingredients. Set aside and allow to cool
Step 7: Glaze the ribs
When the ribs hit around 190, its time to begin glazing our ribs. Mop on a layer of glaze appx every 20 minutes
Step 8: Pull the Ribs
When your probe goes in between the ribs like butter, and lifting them up from the middle basically has the ends touch, these are ready to pull. You can eat them now, or wrap them in peach paper and put in a warm oven or cooler until it is time to eat.
Enjoy!
