Cooking for 4 people
Ingredients
- 2 full slabs
pork baby back ribs or 8 pork country-style ribs, membranes removed
- 3 tbsp.
spicy brown or Dijon mustard
- 1 tsp.
onion powder
- 1 tsp.
garlic pepper (optional)
- 1 tsp.
lemon pepper
- 1 tsp.
paprika
- 2 tsp.
black pepper
- 2 tsp.
seasoning salt
- tsp.
cayenne pepper
- tsp.
cumin
- tsp.
thyme
- cup
packed brown sugar
- tsp.
garlic powder
- tsp.
grated orange rind
1Food Prep
Begin by removing the membrane on the bone side of the ribs.
In a small bowl, combine the ingredients for the rub and blend well.
Lightly coat the rib meat with the mustard: coat all sides for country-style ribs and meat side for baby back ribs. Sprinkle ½ cup rub mixture evenly over the ribs. Press the rub into the mustard and then wrap ribs tightly in aluminum foil.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 225–274°F (Low Heat)
3The 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 the foil-wrapped ribs on the grill over indirect heat on the cooler side of the grate. Cover and cook for about 3 hours.
Remove the ribs from the grill, unwrap, and sprinkle the remaining rub mixture over the ribs (do not rewrap in foil).
Place the ribs meat side down on the grill over indirect heat. Cover the grill and cook for 10 minutes.
Next, turn the ribs so they are facing meat side up. Cover the grill and continue cooking an additional 10 minutes, until the ribs are tender and reach an internal temperature of 190–200°F on a digital meat thermometer.
Remove the ribs from the grill and let rest for 10 minutes.
Slice, serve and savor!
Recipe created by Dan Roundtree on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
