- Prepare the meat by removing the membrane from the ribs. Trim fat from the side opposite the ribs to expose the meat.
- Rub meat with Coup Fumant deluxe beef rub.
- Combine water and maple syrup in a spray bottle.
- Grill meat at 135 °C (275 °F) on the BBQ.
- Spray meat with water and syrup mixture every 30 minutes.
- When the internal temperature of the meat reaches 74 °C (165 °F), wrap it in foil, adding water and syrup mixture to preserve moisture.
- Continue to cook meat at 135 °C (275 °F) until internal temperature reaches 96 °C (205 °F).
- Let meat rest for an hour in the foil. This step melts the collagen from the meat, making it more tender.
Chef’s Secret
Smoke meat with cherry wood for a sweet taste that pairs great with the maple syrup flavour.