New Mexican Back Ribs
3
People talking
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.
- Ready In:
- 2hrs 10mins
- Serves:
- Units:
3
People talking
ingredients
- 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
- 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.
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RECIPE MADE WITH LOVE BY
@Charlotte J
Contributor
@Charlotte J
Contributor
"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."
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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!Reply
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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.1Reply
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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.2Reply
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