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Cherry Flavored Drink Mix Ribs Rub

Name: Cherry Flavored Drink Mix Ribs Rub
Ingredients: 1 rack St. Louis style spareribs; ¼ cup yellow mustard; 1 cup barbecue sauce of your choice; 1 packet (0.23 oz.) unsweetened cherry-flavored drink mix; ¼ cup brown sugar; 1 tbsp. salt; 1 tbsp. paprika; ½ tbsp. chili powder; 1 tsp. dry mustard; 1 tsp. onion powder; 1 tsp. garlic powder

Kid-inspired from the start, these cherry-flavored drink mix ribs are a delicious treat your whole family will enjoy.

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1 Food Prep 10 min
2 Grill Prep 10–20 min
3 The Cook 5–5½ hrs

Cooking for people

Ingredients

1 rack St. Louis style spareribs
¼ cup yellow mustard
1 cup barbecue sauce of your choice

Dry Rub

1 packet (0.23 oz.) unsweetened cherry-flavored drink mix
¼ cup brown sugar
1 tbsp. salt
1 tbsp. paprika
½ tbsp. chili powder
1 tsp. dry mustard
1 tsp. onion powder
1 tsp. garlic powder

1 Food Prep

In a small bowl, combine the ingredients for the dry rub, and set aside.

Next, remove the membrane from the back of the ribs, and coat both sides with a layer of yellow mustard. Season well with the dry rub mixture.

Here’s How to Remove the Membrane of the Bone Side of Ribs Slide a butter knife underneath the membrane between the bones at about the second or third bone from the end, then grab the membrane with a cloth and peel it off of the ribs.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Method: Two-Zone Parallel Configuration

Temp: 250°F (Low Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place an aluminum half pan, filled with water, in the center of the grill’s charcoal grate, and arrange the coals on either side of the pan.
Add 3–4 chunks of smoking wood to the charcoal, then replace the main cooking grate.
Place the ribs on the grill directly above the aluminum pan. Cover the grill and allow the ribs to smoke for approximately 5–5½ hours until tender after they reach an internal temperature of 145°F on a digital meat thermometer. (Note: Ribs should bend at a 45-degree angle when held on one end with tongs.)
Optional: Brush both sides of the ribs with BBQ sauce, cover the grill, and allow them to cook for an additional 3–4 minutes until the sauce has set and is tacky.
Remove the ribs from the grill and let rest for 10 minutes.
Slice, serve and savor!

Here’s How to Control Your Grill Temperature with Vents An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.

Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.