Grilled Slow-Roasted Carolina Spice-Rubbed Beef

Simple spices combine to make a unique rub for hearty beef ribs. Paired up with a matching barbecue ‘mop’ (Southern U.S. BBQ lingo for barbecue sauce), this combo makes an authentic slow-roasting Southern barbecue rib experience for cooking by indirect heat on the barbecue or smoker.
Yield 4 Servings Prep. Time 15 min Marinating Time 180 min Cooking Time 135 min Total Time 330 min


Here are the following ingredients:

  • 1 tbsp (15 mL) EACH paprika and granulated sugar
  • 2 tsp (10 mL) EACH brown sugar, chili powder, ground cumin and dry mustard
  • 1 tsp (5 mL) EACH ground dried thyme, garlic powder, coarse salt and fresh ground pepper
  • 1 rack Beef Grilling Back Ribs (about 5 lb/2.2 kg)
  • 1 cup (250 mL) EACH ketchup and tomato sauce
  • ¾ cup (175 mL) EACH packed brown sugar and cider vinegar
  • ¼ cup (60 mL) corn syrup
  • 1 tbsp (15 mL) butter
  • 1 tsp (5 mL) EACH garlic powder, onion powder and smoked paprika
  • ½ tsp (2 mL) EACH chili powder, pepper, celery seeds
  • ¼ tsp (1 mL) ground cinnamon

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Ribs: Combine paprika, granulated and brown sugars, chili powder, cumin, mustard, thyme, garlic powder, salt and pepper. Place ribs on a platter and rub all over with spice mixture. Cover and refrigerate for 3 hours or overnight.

  2. Uncover ribs and roast on a foil-lined rimmed baking sheet in a 250°F oven, or cook in a closed barbecue or smoker over indirect heat on low (250°F), for 2 to 3 hours until crispy and browned. Transfer to a cutting board and let cool slightly.

  3. Mop: Meanwhile, combine ketchup, tomato sauce, brown sugar, vinegar, corn syrup, butter, garlic powder, onion powder, smoked paprika, chili powder, pepper, celery seeds and cinnamon in a saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring often, for about 20 minutes or until thickened. (Make ahead: sauce can be cooled, covered and refrigerated for up to 3 weeks.)

  4. Grill rack of ribs over medium heat in a closed barbecue or broil on baking sheet, for 5 to 10 minutes, turning occasionally while brushing generously all over with the Mop, until hot, browned and well-glazed. Cut into individual ribs and serve with extra Mop for dipping.