Apple Cider Ribs recipe by award-winning Pitmaster Chris Lilly is a recipe that anyone trying to be the neighborhood grillmaster will want to try!
Chris Lilly, head chef of the award-winning Big Bob Gibson Bar-B-Q Competition Cooking Team, shares his secrets so you can achieve competition-level BBQ at home.
He’s won 5 Memphis in May Grand Championships, 8 barbecue grand championships and 6 world championships.
This video how-to guide for perfect pork ribs by Chris Lilly is a great overview before beginning, with the bonus tip adding a smoked flavor.
Of course you don’t want to use just any ole barbecue sauce for the final glaze.
Go for the gold with Big Bob Gibson’s award-winning red sauce.
Apple Cider Ribs
- 2 racks loin back ribs (baby back)
- 1 c barbecue sauce
- ¼ c dark brown sugar
- 4 tsp garlic salt
- 4 tsp chili powder
- 2 tsp salt
- 1 tsp black pepper
- ½ tsp celery salt
- ¼ tsp red pepper
- ¼ tsp cinnamon
- ¼ tsp white pepper
- ¼ c apple cider
- ¼ c apple jelly
- ¼ c honey
- ¼ c brown sugar
- 1 Tbsp dry rub mix (above)
- Remove membrane from rack of ribs. Chris Lilly, "If you don't remove the membrane, it takes on a waxed paper consistency and is not a great chew." With a paper towel, grab the end of the membrane on the back of the ribs and pull.
- In a small bowl, combine the dry rub ingredients and mix well. Reserve a tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere. (Even though it's called a 'rub', there's no need to rub it in.) Let them sit for 15-20 minutes.
- Build a charcoal fire for indirect cooking using the 2-zone fire. Situate the coals on only one side of the charcoal grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water. (Leave burners off on one side or the front of a barbecue or electric grill.) For more info on the 2-zone method, see How to Grill Like a Pitmaster: BBQ Tips from Chris Lilly
- When the grill reaches 250°F, place ribs meat-side up on grill grate above the void area and cook with indirect heat for 2 hours and 15 minutes. (If you're going to use wood chips or briquets for smoking, add them to the charcoal just before placing ribs on grill.)
- Prepare foil: use doubled aluminum foil large enough to completely wrap the ribs, one for each slab. Remove ribs from grill and place meat-side down on its own foil.
- Mix liquid seasoning in a small bowl. Pour 1/2 cup of the liquid over each slab. Then tightly wrap and seal with aluminum foil. Place the wrapped ribs back on the voided side of the grill for 1 hour at 250°F.
- Remove ribs from grill, unwrap, and discard foil. Brush finishing glaze of the barbecue sauce on both sides of ribs. Place ribs back on the voided side of grill for 10 – 15 minutes, or until sauce caramelizes.
- Let ribs rest for 5 – 10 minutes to reabsorb its juices. Your meat will not get cold, it actually continues to cook while resting.
- Cut slabs into ½ or ⅓ rack of ribs and serve.
Source: Recipe, video and photos courtesy of Kingsford Charcoal via Family Features
Want more? See all of Chris Lilly’s recipes & his pitmaster grilling tips.
Chris Lilly discusses the importance of the 2 Zone fire, and shows how you can achieve this at home on your own BBQ whether you use a charcoal, propane or electric barbecue grill. He shares his grilling tips: how to sear steak to perfection, how to grill a whole chicken, and the key to smoking meat.
He shares several of his award-winning recipes in an at-home way so you can duplicate his success in your own backyard.
See all of Chris Lilly’s recipes in his cookbooks:
If you’re using Chris Lilly’s official recipe, following his award-winning grill directions, you’ve earned this Big Bob Gibson Bar-B-Q apron!
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