Makes: 4-6 servings
Prep time: 20 minutes
Cook time: 3 hours, 45 minutes
Recipe Created by champion pitmaster Chris Lilly, Chris Lilly, the official pitmaster for the Keith Urban Summer Lovin' 2010 Tour.
For some great grill tips: Summer Grilling That's Off the Charts
2 slabs loin back ribs (baby back)
1 cup KC Masterpiece Smoky Bourbon Barbecue Sauce
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
1/2 cup apple cider
1/4 cup apple jelly
1/4 cup honey
1/4 cup brown sugar
1 tablespoon dry rub mix (above)
Remove membrane from back of rib slabs. In small bowl, combine dry rub
ingredients and mix well. Reserve one tablespoon rub for the liquid
seasoning mixture. Generously apply dry rub onto front and back sides of
Build a charcoal fire for indirect cooking. Add a small aluminum pan to the void side of the grill and fill it halfway with water. When charcoal grill reaches 250°F, place ribs meat-side up on grill grate and cook over indirect heat for two hours and 15 minutes.
Remove ribs from grill. Place each slab meat-side down on its own doubled aluminum foil square. Mix liquid seasoning in a small bowl. Pour 1/2 cup liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place wrapped ribs back in cooker for one hour at 250°F.
Remove ribs from grill and discard foil. Brush Smoky Bourbon Barbecue Sauce on both sides of ribs. Place ribs back on grill for 15 minutes, or until sauce caramelizes.
Recipe created by champion pitmaster, Chris Lilly, on behalf of KC Masterpiece Barbecue Sauce.
Recipe Source: KC Masterpiece