Adapted from two recipes: "Slow Chili-Rubbed Ribs" from "Back to Basics" by Michael Smith; "Maple-Planked Ribs with Smoky Maple BBQ Sauce" from "LCBO BBQ Central Volume Two".
In a bowl, combine salt, paprika, thyme, cumin, garlic powder and pepper. Sprinkle over ribs, pressing to adhere.
Place in fridge for 6 hours or overnight.
Preheat oven to 400°F.
Fit the ribs into a large baking pan, overlapping and fitting as needed to evenly fill the pan. If your baking pan doesn't have a tight-fitting lid, cover with foil as tightly as possible.
Place the pan in the oven an lower the temperature to 250°F. Bake slowly until the meat is meltingly tender, about 3-1/2 hours.
Preheat barbecue with burner on one side of the grill with smoke box with wood chips. When wood chips are smoking, the barbecue is ready for ribs.
Brush both sides of ribs with Smoky Maple BBQ Sauce and place on grill on the side with burners turned off. Cook until sauce is caramelized, about 15 minutes.
Ingredients
Directions
In a bowl, combine salt, paprika, thyme, cumin, garlic powder and pepper. Sprinkle over ribs, pressing to adhere.
Place in fridge for 6 hours or overnight.
Preheat oven to 400°F.
Fit the ribs into a large baking pan, overlapping and fitting as needed to evenly fill the pan. If your baking pan doesn't have a tight-fitting lid, cover with foil as tightly as possible.
Place the pan in the oven an lower the temperature to 250°F. Bake slowly until the meat is meltingly tender, about 3-1/2 hours.
Preheat barbecue with burner on one side of the grill with smoke box with wood chips. When wood chips are smoking, the barbecue is ready for ribs.
Brush both sides of ribs with Smoky Maple BBQ Sauce and place on grill on the side with burners turned off. Cook until sauce is caramelized, about 15 minutes.