Categories: Grilling
Ingredients
- 2 (2-lb.) racks baby back ribs
- 3 tbsp. dark brown sugar
- 2 tbsp. kosher salt
- 2 tbsp. smoked paprika
- 1 tbsp. garlic powder
- 1 tbsp. chili powder
- 2 tsp dry mustard
- 2 tsp black pepper
- Vegetable oil
Directions
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Line a rimmed baking sheet with parchment paper. Place ribs, meat side down, on prepared pan. Pat ribs dry. Using a sharp knife, pierce thin membrane on back of ribs; peel off, and discard.
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In a small bowl, stir together brown sugar, salt and all remaining ingredients; generously sprinkle mixture all over ribs. Cover and refrigerate overnight.
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Brush grill rack with vegetable oil. Preheat grill to medium heat.
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Meanwhile, uncover ribs; let stand at room temp for 40 minutes. Pat ribs dry; wrap each rack in a double layer of foil.
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Grill ribs over indirect heat, covered with grill lid, for 25 minutes. Turn and grill, covered with grill lid, for 25 minutes. Poke a fork between bones; meat should be very tender. If ribs are not tender, return to grill, wrapper and over indirect heat; cook until fork-tender, 10 to 15 minutes.
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Remove ribs from grill. Unwrap, and grill over direct heat until grill marks form, 3 to 5 minutes per side. Let stand for 10 minutes before cutting and serving.