APPLE CIDER RIBS
2 slabs loin back ribs (baby back)
1 cup KC Masterpiece Original Barbecue Sauce

Dry rub:
1/4 cup dark brown sugar
4 tsp. garlic salt
4 tsp. chili powder
2 tsp. salt
1 tsp. black pepper
1/2 tsp. celery salt
1/4 tsp. red pepper
1/4 tsp. cinnamon
1/4 tsp. white pepper

Liquid seasoning:
1/2 cup apple cider
1/4 cup apple jelly
1/4 cup honey
1/4 cup brown sugar
1 T. dry rub mix (above)

Remove membrane from the back of rib slabs. In a small bowl, combine dry rub ingredients and mix well. Reserve one tablespoon of the rub for the liquid seasoning mixture. Generously apply dry rub onto front and back sides of ribs. Gently pat to ensure that rub will adhere. When the grill reaches 250 degrees, place ribs meat side up on grill and cook over indirect heat for 2 hours and 15 minutes. Remove ribs from grill. Place each slab meat side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each slab. Mix liquid seasoning in a small bowl. Pour 1/2 cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for 1 hour at 250 degrees. Remove ribs from grill, unwrap and discard foil. Brush finishing glaze on both sides of ribs. Place ribs back on the grill for 15 minutes, or until sauce caramelizes. Yield: 4 to 6 servings.

Recipe created by Champion Pitmaster Chris Lilly, June 2009

BEER-BASTED PORK SLIDERS
1, 7- to 8-pound pork butt
24 slider buns
1 bottle KC Masterpiece Original Barbecue Sauce

Dry rub
1 T. dark brown sugar
2 T. granulated sugar
1 T. paprika
4 tsp. kosher salt
3 1/2 tsp. garlic salt
3/4 tsp. chili powder
1/4 tsp. oregano
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. black pepper

Baste
1 bottle (12 ounces) dark beer
1 1/4 cup cider vinegar
1 1/4 cup distilled white vinegar
1 cup (2 sticks) butter
1/2 cup Worcestershire
1/4 cup soy sauce
1 1/2 T. fresh lemon juice
3 T. chili powder
2 T. salt
1 T. sugar
2 tsp. black pepper
2 tsp. dry mustard
2 tsp. paprika
1 tsp. ground cumin

Add a small aluminum pan to the side of the grill and fill it halfway with water. In a small bowl, combine the dry rub ingredients. Coat pork evenly with dry rub, patting gently until mixture adheres to the meat. When the grill reaches 250 degrees, place pork butt on the void side of the grill over the water pan, close the lid and cook over indirect heat for 4 hours. While pork is cooking, combine baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until butter melts. Keep baste on low heat until ready to use. Cook pork an additional three hours basting pork every hour until internal temperature reaches 190 degrees. Continually monitor grill temperature to maintain the grill temperature of 250 degrees. Remove pork butt from grill and let it rest for 15 minutes. Pull cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce and condiments. Yield: 12 servings

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