Lucy's Dry Rubbed Baby Back Ribs
Nutrition
Calories: 865 kcalCarbohydrates: 43 gProtein: 80 gFat: 50 gSaturated Fat: 15 gCholesterol: 275 mgSodium: 2589 mgFiber: 9 gSugar: 33 gVitamin A: 109.275 IUCalcium: 170 mgIron: 13 mg
Ingredients
- 2 ½ lb Pork baby back ribs 1 slab of ribs
- ¼ cup brown sugar
- 2 qt chile powder
- 2 tablespoon paprika
- 1 tablespoon Garlic power
- 1 tablespoon black pepper
- 2 teaspoon cinnamon
- 2 teaspoon fine sea salt
- 1 teaspoon cayenne pepper
Instructions
- Remove membrane from the back side of the ribs. Begin by running a knife between the membrane and the rib. Using a paper towel or kitchen towel, grip membrane and pull completely away.
- Combine ingredients for the dry rub in a small bowl and mix well. Rub the ribs all over and evenly on both sides. Place ribs in a baking dish, cover, and store in the refrigerator for at least 2 hours, up to over-night.
- Prepare a grill using indirect heat, meaning build coals on only one side of the grill. On the other side, place an aluminum pan filled with water. Heat grill to medium high heat. Grill is ready when coals turn white.
- Place ribs directly over the flame for a few minutes on each side to ensure they get a good sear and color. Transfer ribs to the other side of the grill where direct heat is not under them. Cook for 2-3 hours or until tender.
- *If using a BBQ sauce to finish ribs with, brush on sauce a few minutes before ribs are finished cooking. Watch carefully to ensure sauce does not burn.*