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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.