Wednesday, July 27, 2011

Apple Cider Ribs

RIBS you will love
Ever so often, Chuckwagon teams compete finding they will be restricted to using Charcoal due to various city ordinance that may prevent using real wood. Most turn to KINGSFORD which has been doing business since the 1920's. 

Champion pitmaster Chris Lilly, on behalf of Kingsford® created this superb tasting recipe:
Apple Cider Ribs using a dry rub and a liquid rub:

  • 2 slabs loin back ribs (baby back)
  • 1 cup KC Masterpiece® Original Barbecue Sauce

Dry Rub:

  • ¼ cup dark brown sugar
  • 4 teaspoons garlic salt
  • 4 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon celery salt
  • ¼ teaspoon red pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoons white pepper

Liquid Seasoning:

  • ½ cup apple cider
  • ¼ cup apple jelly
  • ¼ cup honey
  • ¼ cup brown sugar
  • 1 tablespoon dry rub mix (above)


Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and mix well. Reserve a tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.

Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water. When the charcoal grill reaches 250˚F, place ribs meat-side up on grill grate and cook over indirect heat for two hours and 15 minutes.

Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each slab. Mix the liquid seasoning in a small bowl. Pour ½-cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for one hour at 250˚F.

Remove the ribs from the charcoal grill, unwrap and discard foil. Brush finishing glaze on both sides of the ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.


  1. Wow, with steaming beef ribs with beer, this is a very good idea for me to try. Thanks Roger, I like your style is.

  2. Hello! I'd like to feature this recipe in an upcoming magazine article. Can you please email me at abigail(at)abigailboatwright(dot)com so we can talk about it? I don't see any other way of getting in touch with you. Thank you!!