Ingredients
| 3-1/2 to 4 lb. pork loin back ribs |
| 1 tablespoon paprika |
| 1-1/2 teaspoons garlic salt |
| 1 teaspoon onion powder |
| 1 teaspoon dried sage, crushed |
| 1/2 teaspoon celery seeds |
| 1/4 teaspoon cayenne pepper |
| 1/2 cup apple juice |
Preparation
| 1. Trim fat from ribs. For rub, in a small bowl combine paprika, garlic salt, onion powder, sage, celery seeds, and cayenne pepper. Sprinkle rub evenly over both sides of the ribs; rub in with your fingers. |
| 2. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place on the grill rack over the drip pan.) Cover and grill for 1 1/2 to 1 3/4 hours or until ribs are tender, brushing occasionally with apple juice after the first 45 minutes of grilling. |
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