Keep things classic and fire up a tailgate tradition...and don’t forget that dancing helps with the meat. Follow the recipe below from jason.kelce’s BBQ playbook.  Ingredients: 1 rack baby back pork ribs 1 tbsp. brown sugar 2 tsp. smoked paprika 1 ½ tsp. kosher salt 1 tsp. ground black pepper 1 tsp. onion powder 1 tsp. garlic powder ½ tsp. cayenne powder ½ cup store-bought BBQ sauce of choice Prepare: Remove the membrane of the ribs by sliding a butter knife under the membrane near the end bone to loosen. Hold onto one edge of the membrane tightly and pull until the whole thing comes off the back of the rack.  In a small bowl, stir together the dry rub ingredients. Rub all over both sides of the ribs. Prepare a grill using Kingsford® Charcoal to medium-low heat, and set it up for direct and indirect cooking, with the coals pushed to one side to create a hot zone and a cooler zone. The temperature should be around 275°F. Place a small foil pan filled with water on the cool side of t...