For the Ribs

• In a small bowl, combine the dry rub ingredients and mix well. Generously apply the dry rub to both sides of the ribs.
• Build a charcoal fire for indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 250°F.
• Place the ribs over the void side of the grill, close the lid and cook the ribs for 2 hours 15 minutes.
• Remove the ribs from the grill. Place each rack of ribs meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each rack.
• In a small bowl, mix the apple cider and brown sugar. Pour half of the liquid over each slab. At the same time, tightly wrap and seal each rack of ribs with aluminum foil. Place the wrapped ribs back over the void side of the grill for 1 hour.
• Remove the ribs from the grill, unwrap each rack of ribs and discard foil. Brush both sides of the ribs with Kingsford® Brown Sugar Applewood Sauce, and place the ribs back on the grill for 5 minutes, or until sauce caramelizes. Remove from the grill, cut, and serve warm.