Let's get grilling

1 Create dry rub by mixing Kool-aid mix, brown sugar, salt, paprika, chili powder, dry mustard, onion powder, and garlic powder together in a bowl and set aside. 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.
2 Prepare grill* for indirect cooking, placing a water filled disposable aluminum half pan in the center of the grill’s charcoal grate and piling pre-heated Kingsford charcoal briquets on either side of the pan. Add 3–4 chunks of your favorite smoking wood to the charcoal then replace the main cooking grate and adjust the bottom grill vents to bring the temperature to 250°F.
3 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 (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, slice and serve.
4 * Alternatively you can use a smoker according to manufacturer’s instructions.
Cooking for 2 people

Ingredients


  • unsweetened cherry Kool-Aid mix
    1 packet (0.23 oz.)
  • brown sugar
    ¼ cup
  • kosher salt
    1 tablespoon
  • paprika
    1 tablespoon
  • chili powder
    ½ tablespoon
  • dry mustard
    1 teaspoon
  • onion powder
    1 teaspoon
  • garlic powder
    1 teaspoon
  • St. Louis spare ribs
    1 rack
  • yellow mustard
    ¼ cup
  • of your favorite BBQ sauce (optional)
    1 cup
Credit: Clint Cantwell

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