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Low and slow grilled ribs

For the dry rub
 2 tbsp paprika
 1 tbsp kosher salt
 1 tbsp freshly ground black pepper
 1 tbsp brown sugar
 1 tbsp ancho chili powder (or any chili powder you have on hand other)
 2 tsp ground cumin
 1 ½ tsp ground coriander
 ¾ tsp cayenne pepper
For the ribs
 2 racks baby back pork ribs (about 2 1/2 pounds each*)
 A couple handfuls of hickory wood chips, soaked for at least 30 minutes (optional)
 1 cup prepared barbecue sauce

If your ribs still have the membrane/silver skin on the back of the rack attached, remove it by loosening the skin with a knife until you can grab it with a piece of paper towel. Pull the membrane off and discard.


Place all the dry rub ingredients in a small bowl, mixing to combine. Coat each rack of pork ribs evenly with the rub, then wrap tightly with 2 to 3 layers of foil.


Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.


Adjust your grill grate height over the embers to medium heat (approx. 350 degrees).


Place ribs on the grill grate and cook for 1 hour, turning twice to ensure even cooking.


Take the ribs off the heat and let rest for 10 minutes. Remove the foil and discard any liquids.


Drain the hickory chips (if using) and scatter them over the coals. Once smoking, return the ribs to the grill bone side down and, using a brush, baste the top of the ribs with barbecue sauce. Cook covered with the smoker lid for 10 – 12 minutes until glaze is charred in spots. *You’ll want to flip the ribs and baste twice during this time period.


Let rest for 5 minutes before serving. Be sure to serve some extra barbecue sauce on the side!

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