2 racks baby back ribs

Dry Rub:

• 1 tablespoon seasoned salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Barbecue Sauce:

• 1 cup ketchup
• 1 cup apple cider vinegar
• 1/3 cup honey
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper

Rinse ribs and pat dry with paper towel. Remove membrane on back of each rack (slide a knife in at top under membrane and use a dry paper towel to pull it away.) In a small bowl, mix together dry rub ingredients. Sprinkle generously over both sides of meat, rubbing into the meat and coating completely. Wrap in plastic wrap and refrigerate 2-4 hours.

Heat grill to medium-low, about 275 degrees. Turn off all burners except one on the outside. Place ribs on opposite side from lit burner, curved-side up. Close lid and grill 2 to 2 1/2 hours until browned and tender. Baste with barbecue sauce once on each side the last 15 minutes. (Note: these ribs are also great with just the dry rub.) Remove to pan and lightly cover with foil; let rest 5-10 minutes. Serve with sauce on the side. Makes 6 servings.