Maple Cayenne Ribs

Jean-François Burman by Jean-François Burman Maple Cayenne Ribs BBQ Type: Grill Fuel: Charcoal Cooking Time: 4 h to 4 h 30 min Makes 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.