Maple Chipotle Beef Back Ribs on the Gas Grill

Sticky, smoky, and packed with flavour — these beef back ribs are glazed with a sweet maple and chipotle sauce that caramelises beautifully on the gas grill. If you've only ever done pork ribs, beef back ribs are a brilliant change of pace: meatier, bolder, and seriously satisfying. Low, indirect heat is the secret here — give them time and they'll reward you generously.

Ingredients

For the dry rub

• 2 racks beef back ribs (roughly 1.5–2kg total)
• 2 tbsp smoked paprika
• 1 tbsp dark soft brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine salt
• 1 tsp freshly ground black pepper
• ½ tsp cayenne pepper

For the maple chipotle glaze

• 120ml maple syrup
• 2 tbsp chipotle peppers in adobo sauce, finely chopped (about 2 peppers)
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato purée
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• Pinch of fine salt

Method

1. Start by removing the membrane from the back of each rack. Slide a butter knife under the silver skin at one end, grip it with a piece of kitchen paper for traction, and peel it away in one go. This step makes a real difference to the finished texture.
2. Mix all the dry rub ingredients together in a small bowl. Pat the ribs dry with kitchen paper, then coat all over with the rub — top, bottom, and sides. Don't be shy. If you have time, wrap them loosely in cling film and rest in the fridge for at least 2 hours, or overnight for deeper flavour.
3. When you're ready to cook, set up your gas grill for indirect heat. On a 3-burner grill, light the outer burners and leave the centre off. On a 2-burner grill, light one side only. Target a dome temperature of around 150–160°C. Place a foil tray of water under the grates on the unlit side to keep things moist.
4. Place the ribs bone-side down on the unlit side of the grill. Close the lid and cook for 2½ to 3 hours, turning once halfway through. Resist the urge to open the lid too often — every peek costs you heat and time.
5. While the ribs cook, make the glaze. Combine all the glaze ingredients in a small saucepan and bring to a gentle simmer over a medium heat. Cook for 8–10 minutes, stirring occasionally, until slightly thickened. Set aside.
6. After 2½–3 hours the ribs should be tender and pulling back from the bone. Brush generously with the maple chipotle glaze, then move the racks over direct heat (medium, around 180–200°C). Cook for 5–8 minutes, turning and basting every couple of minutes, until the glaze is sticky and caramelised. Keep a close eye — the sugar in the maple syrup can catch quickly.
7. Remove from the grill and rest for 10 minutes before slicing between the bones. Serve with any remaining warm glaze on the side.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.