Recipe by Charlotte J
Here are some tips on grilling ribs that I heard. Always cook on INDIRECT heat. You could cover the ribs with a cake pan to help trap in more heat. To test for doneness do the wiggle test. Grab one of the bones and give it a wiggle and if the bone pulls away from the meat they are ready to eat. One more tip, a good rule of thumb is to buy 1 pound of ribs for every person you will be serving. Baby back ribs will have more meat on them.
Top Review by ellie_
This is a wonderful way to cook baby back ribs. I omited the salt because the dry spices and chili powder already have some salt in them and the ribs didn't seems to need any. Charlotte, this is the first time I ever made ribs with a dry rub and no sauce and I really liked them a lot this way. This will also be great in the winter cooked in the oven. Thanks Charlotte for posting this recipe that we will be making again.
- 3 -4 lbs pork baby back ribs
- 1⁄4 cup chili powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 1⁄2 teaspoons oregano
- 1 teaspoon garlic powder
- 1 teaspoon cayenne (red ground pepper)
Directions See How It's Made
- In a small bowl mix together all seasonigs.
- Rub seasoning on all surfaces of the ribs.
- Place ribs on a medium-hot grill over INDIRECT heat.
- Close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours.
- Add charcoal as needed.
- You want the grill temperature around 325-350 degrees.