Good Sam's Recipe for Grilling Succulent BBQ Ribs

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June 4, 2012

Kansas City-Style Pork Back Ribs

3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 tablespoons seasoned salt
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon garlic powder
2 teaspoons dry mustard
1 cup of your favorite barbecue sauce
1/2 cup honey

In pint jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar; shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups.

In small saucepan over LOW heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes.

Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using.

Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 tablespoons for each slab of ribs.

Grill over INDIRECT heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about halfway through. Ribs are done when the meat is very tender (insert a paring knife between ribs to determine); they will fall apart fairly easily.

About 20 minutes before ribs are done, baste heavily with barbecue glaze. If you like your ribs extra sticky, baste again 10 minutes before removing from the grill.

Make this mouth-watering recipe on a NEW grill from Camping World. SAVE up to 40% on Grills during Camping World’s Grillfest – going on now through June 17, 2012.

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  1. We certainly agree with all of you. We don’t want to mail members who do not wish to receive them. Our member services can remove your name from receiving future mailings quickly and easily. Simply call 1-800-234-3450 to do this. Thanks for your patience and for being Good Sam members!

  2. Paul Rybak

    Yeah, I get about 10 snailmail a year…..only one is about my membership..the rest is junk about insurance, etc.

  3. jim toner

    Chuck’s got it right on the money…..enough already!!!

  4. Tom

    What temp do you recommend?

    Good Sam says: We recommend grilling your ribs over medium heat.

  5. Chuck Combs

    I sure wish I could stop all the junk mail that Good Sam sends. After about a hundred mailings the last few years you would think by now I would have a pretty good idea that Good Sam offers RV Insurance and Road Service. There should be an easy way to opt out of these mailings. I have contacted Good Sam before and it did not stop.

  6. Floyd Bernier

    What is required to accomplish INDIRECT heat on a grill? Also, what changes would be made in time etc. for baby backs vs. kansas city style? Thanks.

    Good Sam says: Floyd – if you have a grill that has a higher rack available, this can be utilize for indirect heat. If this isn’t available, simply place ribs on an area of the grill that doesn’t have a direct flame under it. After a little research, it doesn’t appear that there are differences in the cooking time for baby backs vs. regular size ribs. Hope this helps. Good luck!