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Description
Recipe courtesy of Chris Lilly, on behalf of the National Pork Board.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- If necessary, remove the thin membrane from back of each rack of rib; discard membrane.
- Dry Rub: In a small bowl, stir together Dry Rub ingredients (1/4 cup dark brown sugar, 4 tsp garlic salt, 4 tsp chili powder, 2 tsp salt, 1 tsp black pepper, 1/2 tsp celery salt, 1/4 tsp white pepper, 1/4 tsp cayenne, 1/4 tsp cinnamon) until well combined. Reserve 1 tablespoon of the rub for the Liquid Seasoning mixture and 2 1/2 teaspoons for the finishing sauce. Generously apply the remaining rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.
- Prepare and preheat a grill for 250° F indirect heat. Place ribs on grill grate, meat side up, Close lid and cook for 2 hours, 15 minutes.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat4.5 |
% DAILY VALUE |
Total Fat0.5g1% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol0mg0% |
Sodium1390mg58% |
Potassium460mg13% |
Protein1g |
Calories from Fat4.5 |
% DAILY VALUE |
Total Carbohydrate81g27% |
Dietary Fiber2g8% |
Sugars72g |
Vitamin A20% |
Vitamin C15% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.