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Ingredients
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1 cup KC Masterpiece® Original Barbecue Sauce
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2 slabs baby back ribs
Liquid Seasoning
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1 tbsp. dry rub mix (below)
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0.25 cup apple jelly
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0.25 cup brown sugar
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0.25 cup honey
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0.5 cup apple cider
Dry Rub
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1 tsp. black pepper
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2 tsp. salt
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4 tsp. chili powder
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4 tsp. garlic salt
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0.25 cup dark brown sugar
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0.25 tsp. cinnamon
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0.25 tsp. red pepper
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0.25 tsp. white pepper
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0.5 tsp. celery salt
1 Food Prep
Mix your dry rub ingredients together in a small bowl. Next, in a different small bowl, mix together your liquid seasoning. Finally, remove the membrane for the back of the rib slabs.
- Generously apply the dry rub onto the front and back sides of the ribs, reserving 1 tbsp. for the liquid mixture.
2 Grill Prep
- Fuel: We recommend Kingsford® Charcoal Briquets with Mesquite
- Method: The Charcoal Snake
- Temp: 250°F (Low Heat)
3 The Cook
- Add a small aluminum pan to the void side of the grill and fill it halfway with water.
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 ribs meat-side up on the grill grate and cook over indirect heat for 2 hours and 15 minutes.
Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square, and pour ½ cup of the liquid seasoning over each slab.
Tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in the cooker for 1 hour at 250°F.
- Remove the ribs from the charcoal grill and discard foil.
Place the ribs back on the grill. Brush KC Masterpiece® Original Barbecue Sauce on both sides of the ribs, grill for 15 minutes, or until sauce caramelizes.
For safe meat preparation, reference the USDA website.
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