Source: Family Circle


Recipe Summary

3 hrs 45 mins
3 hrs 45 mins


Ingredient Checklist
Dry Rub
Liquid Seasoning


Instructions Checklist
  • Remove membrane from back of ribs. In
    a small bowl, combine dry rub ingredients
    and mix well. Set aside 1 tbsp of the rub for
    liquid seasoning mixture and apply
    remaining rub generously to front and
    back of ribs. Pat gently to ensure that rub
    adheres to meat.

  • Build a fire (a combination of charcoal
    and wood) for indirect cooking by situating
    the coals on only one side of the grill,
    leaving the other side void. When coals
    register 250°, place slabs meat side up on
    grill over empty space. Close the cover, and
    cook with indirect heat for 21/2 hours,
    adding coals as needed to maintain 250°.

  • Cut 2 pieces of foil large enough to wrap
    each slab of ribs completely and stack
    them to create a double layer. Remove ribs
    from grill. Place each slab, meat side down,
    on a doubled foil square.

  • In a small bowl, combine liquid
    seasoning ingredients, including reserved
    tbsp dry rub. Pour 1/2 cup of the liquid over each slab, then tightly wrap and seal foil.
    Place wrapped slabs back on grill, close the
    lid and cook over indirect heat for 1 hour.

  • Remove ribs from grill, unwrap and discard
    foil and liquid. Brush barbecue sauce on
    both sides of ribs. Return ribs to grill for 15
    minutes or until sauce caramelizes. Remove
    ribs from grill, cut and serve with additional
    sauce, if desired.


Cooking Method indirect heatSuggested Wood hickory, peach, apple

Nutrition Facts

270 calories; fat 20g; cholesterol 67mg; saturated fat 7g; carbohydrates 9g; protein 13g; sodium 461mg.