Prep 10 mins
Cook 1 hr
This is Brad Seaman's family's recipe for ribs. They're no-fuss, delicious ribs that use both a spice rub and a barbecue baste. Although there are plenty of good spice rubs you can buy, they're a snap to make, and by experimenting with the ingredients you can really add a personal touch to your ribs.
- 4 lbs pork baby back ribs (4 racks)
- quality barbecue sauce
- 2 tablespoons salt
- 4 tablespoons sugar
- 2 tablespoons ground cumin
- 2 tablespoons freshly ground black pepper
- 2 tablespoons chili powder
- 2 tablespoons paprika
- Combine rub ingredients.
- Rub rib racks well with spice rub.
- Let them sit in the refrigerator for a few hours, but no less than one.
- Heat up barbecue on high.
- Brown the ribs over direct heat on each side (about five minutes.) Then remove from racks from the direct heat and cook for at least 45 minutes, flipping them as you do.
- In a basic grill, arrange the coals to one side and the ribs on the other.
- In a good gas grill, you can turn off one of the burners and arrange the ribs over the unlit burner.
- This will heat the ribs from all sides, cooking them evenly.
- Brush the ribs with some of the barbecue sauce, and cook until done.
- Cut them into individual ribs, and serve with extra sauce.
- Roadhouse Hot& Spicy Barbecue Sauce is a great, chunky sauce with some kick, and recommended if you can find it.
These ribs were great! The rub gave them a great flavor and the indirect cooking made them tender and still juicy. I used Millers Badazz Barbeque Sauce on them and.. my, oh my what a treat!
My mom made these on football Sunday. Yummy!! They were so good and spicy. Thanks for posting.
My husband only let me rub down one rack of ribs with the spices because he said he thought it "smelled funny." Boy did he eat his words later! We wished we had used the same technique on all of them! This was soo good! And the ribs were nice and carmelized with the rub. I basted with Jack Daniel's Grilling Sauce. Mmm! I will most definitely use this as my regular rib recipe! Thanks!