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Home
Recipes
Grilled Slow-Roasted Carolina Spice-Rubbed Beef

Broiling

Grilled Slow-Roasted Carolina Spice-Rubbed Beef

15 min prep

180 min marinating

135 min cooking

Serves 4

Difficulty 2/5

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.

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

Get Ingredients

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.

Tip

For a less crispy version of Beef Back Ribs you can shorten the cooking time, roasting in a 350°F oven for 45 to 60 minutes.

How to Cook It

Broiling
Grilling

Cuts Used in This Recipe

Grilled Slow-Roasted Carolina Spice-Rubbed Beef

Rib Oven-Prepared Bone In

Grilling Back Ribs

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.