Ingredients
1
tablespoon dark brown sugar
3
teaspoons dry mustard
2
teaspoons hickory-smoked salt
2
teaspoons cumin
2
teaspoons paprika
1
teaspoon onion powder
1
teaspoon garlic-pepper blend
1
teaspoon chili powder
6
lb. (about 2 racks) beef back ribs
1/2
cup apple cider
3
tablespoons ketchup
1
tablespoon prepared mustard
Preparation
GAS GRILL DIRECTIONS: In small bowl, combine all rub ingredients; mix well. Cut each rib rack in half between bones. Rub mixture over surface of ribs. Place ribs in shallow dish. Cover; refrigerate about 1 hour.
After about 1 hour, prepare gas grill for indirect cooking as recommended by manufacturer.
When ready to grill, wrap ribs securely in heavy-duty foil using double-fold seal, allowing room for heat expansion. Reduce heated side of grill to low. Place ribs, seam side down, on unheated side of grill. Cook ribs for 1 1/2 hours, turning once.
Meanwhile, in medium bowl, combine all sauce ingredients; mix well.
Place foil packet of ribs in 15x10x1-inch baking pan to catch drippings. Remove ribs from foil and pan; place on unheated side of grill. Brush with sauce. Cook an additional 15 minutes or until ribs are tender, turning and brushing frequently with sauce.
CHARCOAL GRILL DIRECTIONS: In small bowl, combine all rub ingredients; mix well. Cut each rib rack in half between bones. Rub mixture over surface of ribs. Place ribs in shallow dish. Cover; refrigerate about 1 hour.
After about 1 hour, prepare charcoal grill for indirect cooking as recommended by manufacturer or see p. 3. Heat grill to medium-high heat.
When ready to grill, place ribs over drip pan n center or at 1 end of grill away from flame; cover grill. Cook ribs for 1 1/2 hours, turning once.
Meanwhile, in medium bowl, combine all sauce ingredients; mix well.
Brush ribs with sauce; turn and rotate ribs. Cook an additional 1 hour or until ribs are tender, brushing with sauce occasionally during last 30 minutes of cooking time.
