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.
GREAT! I've done this twice now and both times it came out wonderful. I almost followed the recipe the first go-around, the change was to cook it in a Brinkman smoker with a water bath at 250 F. for 8 hours in a very light Alder smoke. I cooked the second one the same but I subed Smoked Chipote Powder for the Cayenne. Both times about 3/4 of the way through the barbarqueing my neighbor started a conversation over the fence which lasted 'til the ribs were done. It was only polite to invite him and his wife to dinner. We all send our Thanx.
Very flavorful and tender! We modified the preparation and cooking procedures as follows: Started with brining for one hour in a solution of ice water, salt and sugar. Dried the ribs, rubbed in the spices (added 2 tablespoons of brown sugar) and let sit for an hour in the refrigerator. The ribs smoked over indirect direct heat for four hours on a low charcoal grill and then wrapped the ribs in foil, finished in oven for one hour at 325 degrees. We will definitely use the spice recipe again!