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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
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
Liquid Seasoning
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
ribs.
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