Prepare the Ribs

In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.

Make the Dry Rub

Generously apply the dry rub to both sides of the ribs. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

Rub the Ribs

In a saucepan, combine ketchup, apple cider vinegar, Worcestershire sauce, mustard, honey, and liquid smoke. Bring to a simmer and cook for 15 minutes, stirring occasionally.

Prepare the Sauce

Prepare your grill for indirect cooking and preheat to 120°C (250°F). Soak the cherry wood chips in water for 30 minutes before using.

Preheat the Grill

Place the ribs on the grill away from direct heat. Add the soaked cherry wood chips to the coals or in a smoker box. Cook for 3 to 4 hours, basting with the sauce every hour, until the ribs are tender.

Cook the Ribs

Once the ribs are cooked, brush with additional sauce and grill for an extra 10-15 minutes over direct heat. Remove from the grill and let rest for 10 minutes before slicing. Serve with remaining sauce.

Finish and Serve

Pork ribs (baby back or spare)

kansas city-style ribs

Recipe information

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