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Ingredients

Directions

  • Place each rack of ribs on 4 layers of heavy-duty aluminum foil. Sprinkle meaty side of each with 1 tbsp kosher salt. Rub each all over (including bone side) with 2 1/2 tbsp Dry Rub. Fold foil to seal well in packets and refrigerate 12 to 24 hr.

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  • Prepare grill for indirect heat over med-high (400°). Grill packets over indirect heat, with lid closed, until meat pulls away from bones, 1 hr, 45 min to 2 hr. (Or grill about 1 hr over direct heat.) Let ribs rest in packets 10 min, then open very carefully.

  • Brush meaty side of ribs with either 1/2 cup Tomato-Based Rib Sauce or 1/2 cup Mustard-Based Rib Sauce. Discard foil and drippings and place ribs meaty side down over direct heat on grill. Cook 5 min per side, until well marked. Let rest 5 min. Serve with additional Rib Sauce if desired.

Dry Rub

  • Stir 3 tbsp dark brown sugar with 3 tsp hot paprika, 1 tbsp each ground black pepper, garlic powder and cumin and 1 tsp dry mustard powder. Makes 1/2 cup. Dry Rub Nutrition Information: 26 kcal cal., 0 g fat (0 g sat. fat), 0 g pro., 6 g carb., 5 g sugar, 1 g fiber, 2 mg sodium.

Tips

Stir 3 tbsp dark brown sugar with 3 tsp hot paprika, 1 tbsp each ground black pepper, garlic powder and cumin and 1 tsp dry mustard powder. Makes 1/2 cup.

Nutrition Facts

551 calories; 34 g total fat; 3062 mg sodium. 21 g carbohydrates; 40 g protein;

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