Lunch: Guy's St. Louis Ribs with Tequila BBQ Sauce

Tequila adds an unexpected and flavorful kick to these sticky, spiced ribs.

Ingredients

1/4 c. paprika
1/4 c. light brown sugar
3 tbsp. ancho chile powder
3 tbsp. granulated garlic
2 tbsp. ground cumin
2 tbsp. onion powder
2 tbsp. kosher salt
1 tbsp. Freshly ground black pepper

Instructions

Combine Dry Rub ingredients.
Rinse ribs; pat dry with paper towels. Remove thin membranes from bone sides; trim off excess fat. Brush meat with thin layer of mustard; coat heavily with Dry Rub. Refrigerate overnight.
Set out 2 large sheets heavy-duty foil. Place 1 rack on each sheet, meat side down; fold foil over to form sealed pouch. Place pouches on roasting pans; grill over indirect heat on low 1 1/2 to 2 hours or until almost tender. Open foil; peel back so ribs are exposed. Carefully turn ribs over; cook 1 hour 30 minutes with foil left open. When done, ribs will be tender and meat will have shrunk back from bones.
For last 10 minutes, remove ribs from foil and place directly on hot side of grill. Brush with Tequila BBQ Sauce and allow heat to caramelize sauce and crisp exterior. Flip, brush other side and cook for a final 5 minutes. Serve with additional Tequila BBQ Sauce.

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