Serves: 5
Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes

Low and Slow Southern-Style Ribs

Low and Slow Southern-Style Ribs
 

Ingredients

2slabs  baby back ribs
1cup  KC Masterpiece® Southern-Style Barbecue Sauce
Dry Rub
1/4cup  dark brown sugar
4tsp.  garlic salt
4tsp.  chili powder
2tsp.  salt
1tsp.  black pepper
1/2tsp.  celery salt
1/4tsp.  red pepper
1/4tsp.  cinnamon
1/4tsp.  white pepper
Liquid Seasoning
1/2cup  apple cider
1/4cup  apple jelly
1/4cup  honey
1/4cup  brown sugar
1Tbsp.  dry rub mix (above)
1/8tsp.  cayenne pepper

Directions

Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and mix well. Reserve 1 Tbsp. 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°F, 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. Mix the liquid seasoning in a small bowl. Pour 1/2 cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for 1 hour at 250°F.
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.

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