1. Prepare the meat by removing the membrane from the ribs. Trim fat from the side opposite the ribs to expose the meat.
2. Rub meat with Coup Fumant deluxe beef rub.
3. Combine water and maple syrup in a spray bottle.
4. Grill meat at 135 °C (275 °F) on the BBQ.
5. Spray meat with water and syrup mixture every 30 minutes.
6. When the internal temperature of the meat reaches 74 °C (165 °F), wrap it in foil, adding water and syrup mixture to preserve moisture.
7. Continue to cook meat at 135 °C (275 °F) until internal temperature reaches 96 °C (205 °F).
8. 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.