Southern Pork Ribs


  • 1 cup of your favorite bbq sauce
  • 2 slabs baby back ribs

Liquid Seasoning

  • 1 tbsp. dry rub mix (below)
  • ¼ cup apple jelly
  • ¼ cup brown sugar
  • ¼ cup honey
  • ½ cup apple cider

Dry Rub

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


Remove the membrane from the back of the ribs. In a small bowl, combine dry rub ingredients and mix well. Keep one tablespoon of the rub for the liquid seasoning mix. Liberally apply the dry rub on front and back sides of ribs.

Build a charcoal fire for indirect cooking. Add a small aluminum pan to the empty side of the grill and fill halfway with water. When the grill reaches 250° F, place ribs meat-side up on the grill and cook over indirect heat for about 2 hours and 15 minutes.

Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. 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 1 hour at 250°F.

Remove the ribs from the grill and discard foil. Place ribs back on the grill. Brush your bbq sauce on both sides of the ribs, grill for 15 minutes, or until sauce is caramelized.