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["Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.", "Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs.", "Trim the ribs of excess fat and meat.", "For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper.", "Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.", "For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer.", "Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.", "Remove the ribs from the refrigerator.", "Place the ribs meatier-side-down on the grill away from the coals.", "Cook the beef 3 hours, adding more coals as needed.", "Turn and cook until the ribs ""bend"" and the meat easily separates from the bone using a fork, about 45 minutes more.", "Brush on the glaze to the ribs and cook for another 5 minutes.", "Remove and slice into individual ribs."]
