- 4 baby back rib racks (12 pounds/52 ribs total)
- 1 cup Worcestershire sauce
- 1 cup garlic powder
- 1 cup onion powder
- 1 cup celery powder
- 1 cup cayenne pepper, or to taste
- 1 box brown sugar
- 1 cup paprika
Marinade: Combine the juices along with the syrup in a resealable plastic bag. Add the ribs, seal the bag and let marinate, overnight, in the refrigerator.
Apply the Worcestershire sauce generously over the ribs. Allow the sauce to penetrate the meat for 20 minutes, then remove the excess sauce from the ribs.
In a large bowl, combine the remaining rub ingredients and generously cover the ribs on both sides. Finally, put the ribs in a resealable plastic bag and refrigerate for 24 hours.
Put the ribs on a preheated charcoal grill with a temperature of 300 degrees F. Close the grill lid and lower the temperature to 250 degrees F. Grill the ribs on both sides for 30 minutes. The ribs will be done when you see the bones pull back at least 1/2-inch and clear juices are present! Transfer the ribs to a serving platter and serve.
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