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Best Grilled Pork Ribs

Published: Friday, July 31, 2020

Seasoning rub:

½ c. brown sugar

¼ c. smoked paprika

1 Tbsp. coarse ground black pepper

1 Tbsp. kosher salt

1 Tbsp. chili powder

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 tsp. cayenne

Pork ribs:

1 rack pork ribs

½ c. seasoning rub

1 c. unsweetened apple juice

½ c. orange marmalade (peach preserves or apricot preserves)

¼ c. apple cider vinegar

1 large disposable aluminum tray

Mix all seasoning rub ingredients together in a bowl and set aside.

Spray aluminum pan with nonstick cooking spray or rub with oil. Pat pork ribs dry with a paper towel and place ribs into pan. Remove silver skin from the back side of the ribs.

Sprinkle some of the seasoning rub onto the back of the ribs; rub and press it in really well. Flip ribs over and season the opposite side. Pour apple juice into the bottom of the pan. Cover pan with aluminum foil and place into the fridge until your grill is ready.

Heat grill to 300° (maintain this temperature during the cooking process). Carefully wipe down grill grates with a bit of oil (you'll need nice, clean, nonstick grates a little later.) Place pan of ribs onto grill. Cover grill and cook for about 1 hour.

Ribs are done when a meat thermometer inserted into the thickest part of the meat reads 145°. Carefully remove ribs from the pan and place directly on the grill, keeping heat at a low temperature.

Meanwhile, in a small pan over medium heat, whisk together marmalade and vinegar until well combined. Baste ribs with the marmalade sauce, coating it well. Cover grill and cook for an additional 5 minutes. Then repeat the process one more time. Remove ribs from grill and allow to cool for a few minutes before cutting and serving. —6 servings.

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