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Jean-François Burman
by Jean-François Burman

Maple Cayenne Ribs





  1. 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;
  2. 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;
  3. 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;
  4. 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;
  5. 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;
  6. Cover the ribs with aluminum foil and let them rest for 15 minutes before serving.

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