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texas baby back ribs

Expert's Note: There is no better way to spend time with family and friends than by sharing the open fire of a charcoal grill. When preparing my family favorite rib recipe, I like to tinker with dry rubs to keep friends and family on their toes with flavor.
Makes: 4-6 servings
Prep time: 15 minutes
Cook time: 2 hours


    • 2 full slabs pork Baby Back Ribs
    - Or -
    • 8 pork country style ribs
    • 3-4 tablespoons spicy brown or Dijon mustard

    Dan's Rub
    • 1/2 cup packed brown sugar
    • 2 teaspoons seasoning salt
    • 2 teaspoons black pepper
    • 1½ teaspoons paprika
    • 1½ teaspoons lemon pepper
    • 1½ teaspoons garlic pepper (optional)
    • 1 teaspoon onion powder
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon grated orange rind
    • 1/4 teaspoon cumin
    • 1/4 teaspoon thyme


Combine the rub ingredients. Lightly coat the rib meat with mustard; all sides for country style ribs and meat side for Baby Back Ribs. Sprinkle 1/2 cup rub mixture evenly over the ribs. Press into mustard and wrap ribs tightly in aluminum foil.

Place the ribs on the grill over indirect heat. (Note: this means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Cook the meat covered for 90 minutes.

Remove the ribs from foil and sprinkle the remaining rub mixture over the ribs (do not re-wrap in foil). Place the ribs, meat side down on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs so they are facing meat side up. Cover grill and continue cooking an additional 10 minutes or until ribs are tender.

Recipe created by family man, Dan Rountree of Bastrop, Texas, on behalf of Kingsford® charcoal

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