1Combine the rub ingredients. Lightly coat the rib meat with mustard; all sides for country-style ribs and meat side for baby back ribs. Sprinkle ½-cup rub mixture evenly over the ribs. Press into mustard and wrap ribs tightly in aluminum foil.
2Place the ribs on the grill over indirect heat. (Note: This means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Cook the meat covered for 90 minutes.
3Remove the ribs from foil and sprinkle the remaining rub mixture over the ribs (do not rewrap in foil). Place the ribs, meat side down on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs so they are facing meat side up.
4Cover grill and continue cooking an additional 10 minutes or until ribs are tender.
Recipe via Kingsford Charcoal and Dan Rountree
1 teaspoon onion powder
1½ teaspoons garlic pepper (optional)
1½ teaspoons lemon pepper
1½ teaspoons paprika
2 teaspoons black pepper
2 teaspoons seasoning salt
¼ teaspoon cayenne pepper
¼ teaspoon cumin
¼ teaspoon thyme
½ cup packed brown sugar
½ teaspoon garlic powder
½ teaspoon grated orange rind
2 full slabs pork baby back ribs or 8 pork country-style ribs