Baby Back Ribs

Grilling Version with dry rub and glazed bbq sauce at end

Ingredients

Ingredients

• rack of ribs (3 lb roughly)
• favorite bbq sauce (about half a bottle, or 1 cup ish)
• 0.33 cup brown sugar, powderized (break up the chunks well)
• 1.5 tbsp salt
• 3 tsp black pepper
• 1 tbsp chili powder
• 2.5 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried mustard
• 1 tsp oregano

Instructions

1. Break up the rack into 3 pieces.
2. Mix all the dry ingredients together in a bowl and mix really well. Make sure there are no clumps of brown sugar or otherwise.
3. Rub the ribs well with the dry rub both sides.
4. Wrap each in tinfoil twice. Once one way, then rotate and wrap in tinfoil again to make sure no juice escapes.
5. Let marinate in fridge a couple hours or all day (if you do this in the morning)
6. Either in gas or charcoal grill (for example here), get heat on one side of the grill. In a charcoal grill, only have coals on one side and get it preheated.
7. Position the ribs on the other, close the lid but have the vents fully open. Don’t touch for at least an hour. Then open and rotate the ribs so the opposite sides are closer to the heat now.
8. Cook another 30-60 minutes. If you have a meat thermoteter, great. If not, takes some judgement here. Obviously if hotter the grill, less time and vice versa.
9. Unwrap the ribs. Coat both sides thick with bbq sauce and place over the coals now to glaze the bbq sauce. This is quick, about a minute per side. Be careful to not burn or cook off the bbq wetness entirely.
10. Serve. With bbq sauce at table if you want more. It doesn’t need it though and these are well flavored.