This is the Best Dry Rub Ribs recipe. Slow cooked, juicy, tender dry rub ribs. Toss them on the grill and sit down and relax. The family will love it.
Hey there. It’s Don, grilling the Best Dry Rub Ribs on the back deck. When it’s too hot for cooking inside or we simply want a grilled meal, I fire up the CharBroil Tru Infrared Grill right outside the kitchen door. Grilling is a great way to cook tasty, tender Spectacular Grilled Dry Rub Ribs.
I use a dry rub that has spices, brown sugar and hot pepper. Rub the mix generously all over the ribs, wrap them in foil and cook them a few hours on a low-heat grill. When the baby back ribs are unwrapped, the fragrance wafting through the house is enough to summon everyone to supper.
What You Need
You’ll need some knives, a cutting board, a small bowl, measuring spoons, and a good outdoor grill. Although ours is gas, it doesn’t matter whether it’s gas or charcoal. The method is “indirect” cooking, and if you are using a charcoal grill, you have to bank the coals around the outside before putting your ribs on. I love my rib rack and suggest you get one.
Best Dry Rubs Ribs Recipe
Best Dry Rub Ribs
These are fall-off-the-bone tender pork baby back ribs that are IMHO the Best Dry Rub Ribs you're ever gonna eat. A few minutes prep and then you can sit down and relax.
- 2 racks of pork baby back ribs (about 2 1/2 pounds)
- 3 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 teaspoons ground cumin
- 2 teaspoons sweet Hungarian paprika
- 4 tablespoons brown sugar
- 4 teaspoons dried oregano
- 4 teaspoons garlic power
- 1 teaspoon ground cayenne pepper
Prepare the Ribs
- Remove the thin membrane from the rib side of the slab. The easiest way to do it is to use a small knife to work the membrane loose at one end of the slab. Then grip the loose end with a paper or cloth towel and gently but persistently pull the membrane away from the ribs.
- I cut the rack into four equal sections as close in size as possible.
- Lay each section on a piece of aluminum foil large enough to wrap it well.
Prepare the Rub and Season Ribs
- Put all the ingredients except the ribs in a small bowl and mix well.
- Generously rub both sides of the ribs with the spice mixture.
- Wrap each section tightly with the foil.
- Preheat a covered grill to between 250F degrees and 350F degrees.
- If you are using a charcoal grill, pile the coals at one side away from where you are placing the ribs. With a gas grill, only use the burner farthest from where you place the ribs.
- Stand the foil-wrapped ribs in a rib rack and place them on the grill at the end away from the heat source.
Pay attention to the temperature and adjust it to keep the ribs cooking at about 300F degrees.
Cook the ribs for 3 1/2 to 4 hours.
You can turn them once about half way through if the heat source is close to the ribs. Otherwise, enjoy the company of family and friends while they turn into a delicious, fall-off-the-bone treat.
Let Rest & Serve
When ready to eat, take the ribs off the grill and let them rest for 10 minutes or so.
Then unwrap them and serve along side homemade Coleslaw.
NOTE: The proportion of spices is perfect for me and my family. If you like them with more "kick," up the cayenne pepper and black pepper. Or if you like them a little sweeter, increase the brown sugar.
LEFTOVERS NOTE: At our house we eat them dry most of the time. When we do have them left over and they have been refrigerated for a couple of days, we reheat them in the oven with homemade sweet and tangy sauce.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
More About This Ribs Recipe
The spicy dry-rub recipe came from TV Chef Nathan Lyon. Lois and I met him at the Business of Food Conference at James Madison University a few years ago. We bought his cookbook, Great Food Starts Fresh, and are delighted we did. His dry rub makes the best dry rub for pork baby back ribs that I have ever tasted, and Lois loved them too. She’s not a big meat eater, so that’s saying something!
The last time I made Dry Rub Ribs our daughter’s family, the Clissolds, were here: Abbi, Brian, Madeline, Charlotte, and Brennan. I cooked two full racks cut into quarters for that crew. We had about half a rack left over that we warmed up another day, topped with Easy BBQ Sauce.
The fun part was teaching the grandkids it’s okay to eat ribs with their fingers. The Best Dry Rub Ribs are not that messy, and mine are just fall-off-the-bone scrumptious. If Mom or Dad want the kids to be “proper,” they can easily eat the ribs with a knife and fork; but what fun is there in that?
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