- 2 slabs of baby back ribs
- 1 cup KC Masterpiece® Southern Style Barbecue Sauce (New Flavor!)
Dry Rub
- 1/4 cup dark brown sugar
- 4 teaspoons garlic salt
- 4 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon celery salt
- 1/4 teaspoon red pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon white pepper
- Devin’s Kickass Cajun Seasoning
Liquid Seasoning
- 1/2 cup apple cider
- 1/4 cup apple jelly
- 1/4 cup honey
- 1/4 cup brown sugar
- Dry rub generously
Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and mix well. Reserve one tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of the ribs.
Build a charcoal fire for indirect cooking with Kingsford® charcoal. Add a small aluminum pan to the void side of the grill and fill in halfway with water. When the charcoal grill reaches 250 degrees Fahrenheit, place ribs meat-side up on the grill grate and cook over indirect heat for two hours and 15 minutes.
Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. Mix the liquid seasoning in a small bowl. Pour 1/2 cup on the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for one hour at 250 degrees Fahrenheit.
Remove the ribs from the charcoal grill and discard foil. Brush KC Masterpiece® Southern Style Barbecue Sauce on both sides of the ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.
