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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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From Paul Kirk, the Baron of Barbecue, Kansas City, Missouri. On the menu for Labor Day. Ingredients:
3 1/2-4 lbs pork back ribs |
1 tablespoon paprika |
1 1/2 teaspoons garlic salt |
1 teaspoon onion powder |
1 teaspoon dried sage, crushed |
1/2 teaspoon celery seed |
1/4 teaspoon cayenne pepper |
1/2 cup apple juice or 1/2 cup apple cider |
Directions:
1. Trim the fat from the ribs.
2. In a bowl, add the paprika, garlic salt, onion powder, dried sage, celery seeds, and cayenne pepper; stir to combine.
3. Sprinkle the rub mixture over both sides of the ribs; rub in using your fingers.
4. Prepare grill for indirect grilling; medium heat.
5. Place ribs with the bone side down on the grill rack over the drip pan.
6. Cover and grill for 1 1/2 to 1 3/4 hours or until ribs are tender, brush occasionally with apple juice after the ribs have grilled for 45 minutes.
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