World's Best Ribs

"This recipe is quite simple and the results are incredible. I usually double the rub recipe and store it in a jar for next time. If you've never tried ribs before, try this recipe. This recipe can be made on the grill or in the oven."
photo by Jon Born photo by Jon Born
photo by Jon Born
Ready In:
1hr 15mins




  • Mix brown sugar, Emeril's Essence, salt, pepper, paprika, cumin, garlic and cayenne pepper thoroughly, and sprinkle on both sides of ribs to taste.
  • For grilling, carefully wrap in aluminum foil and cook bone side down approximately 1 1/2 hours on low temperature.
  • No need to turn.
  • After ribs become tender, remove from foil and continue cooking on both sides to desired crispness.
  • Apply barbecue sauce liberally to both sides and allow approximately 10 minutes for barbecue sauce to caramelize.
  • Brush a second time if desired, and allow to caramelize.
  • Remove from grill and enjoy!
  • *For oven baking, wrap in aluminum foil and place on a cookie sheet in a 275°F oven for 4 hours.
  • Place a pan with water in the oven also to keep them moist.
  • Remove and discard foil and brush with barbecue sauce and allow 10 minutes to caramelize.
  • Brush a second time if desired.
  • Remove from oven and enjoy!

Questions & Replies

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  1. Nougat
    I've been a member, and a fan, of this website for many years. I can't for the life of me remember what it's original title was. This is bugging me, help!


  1. metalartfla
    One addition I would make is to remember to pull the thin white outter membrane off the back side of the ribs. My family loved these. I did the baked method and finished off on the grill.
  2. stacya100
    Made these last night on the grill..delicious! I did leave out the extra tablespoon of salt, and used Sweet Baby Ray's, but other than that followed the recipe.
  3. Cluich
    Yeah...pretty sure these aren't the "World's Best." Quite good, but definitely not the best I've ever had.
  4. CayenneCoyote
    I've made several batches of this. By batches, I mean I make up about a cup of Emeril's, and then add the the rest of the ingredients. Great on chicken meatloaf, etc. Try adding some rosemary and dry mustard, Double or triple the cayenne (no brainer :)
  5. terrydaniel2
    I did this, followed the recipe to the letter, except omitted the black pepper (threw in some more cayenne). .I had made a double batch of dry rub, had some huge slabs. Only cooked one first day. Good start. Too much cumin. Now. I had made the Emeril's myself. Did a double on that too. Threw the rest of the Emeril's into the mix I had left over from the first try at this recipe, and I am here to tell you, Utopia is just an oven away. Just omit the extra black pepper, quadruple the Emeril's. DELICIOUS.


I live in Colleyville, TX, voted the 4th best city in Texas to live! I am a personal assistant for the #1 insurance agent in the U.S. @ a big insurance co., & a part-time interior decorator. I enjoy cooking, shopping, & travelling.
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