Sugar and Spice Pork Ribs

(Courtesy of Better Homes and Gardens)

 

Ingredients:

1/3 c. sugar

2 Tbsp. paprika

1 Tbsp. seasoned salt

1 Tbsp. hickory-flavored salt

2 tsp. garlic powder

2 tsp. ground black pepper

4 lbs. pork loin back ribs

4 c. hickory wood chips

1 c. bottled barbecue sauce

 

Directions:

For rub, in a small bowl combine sugar, paprika, seasoned salt, hickory-flavored salt, garlic powder and pepper.  Remove 1/4 c. of the rub (store remaining rub in a tightly covered container).

 

Pul membrane off of the back of the ribs; trim fat from ribs.  Sprinkle with 1/4 c. rub evenly over both sides of ribs; rub in with your fingers.  Wrap ribs tightly in plastic wrap; refrigerate for 8-24 horus.

 

At least 1 hour before grilling, soak wood chips in enough water to cover.  Drain before using.

 

Prepare grill and wood chips for indirect grilling.  Test for medium heat above the drip pan.  Place ribs, bone sides down, on the grill rack over the drip pan (or place the ribs in a rib rack; place on grill rack over the drip pan).  Cover and grill for 1 1/4 to 1 1/2 hours or until ribs are tender; brush once with barbecue sauce during the last 15 minutes of grilling.  Add additional coals and wood chips as needed to maintain temperature and smoke.

 

In a small saucepan heat remaining barbecue sauce until bubbly; pass with ribs.

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