It may not be summer yet but warming weather means grilling season is here. One of my favorites, these Dry Rubbed Baby Back Ribs! The dry rub has only 4 ingredients in it but is absolutely delicious! Its a little sweet, a little salty and just a little heat from chili powder! Making amazing flavored and tender ribs is not hard and heres how I do it every time {and heck no I don’t boil them first… It weirds me out haha}… low and slow in the oven for 3 hours then a few minutes on the grill to get that great smoke and char. These ribs are perfection!
Look at those beauties glistening on the grill! When doing a dry rub I always start the process in the morning. The dry rub gets rubbed on the ribs in the morning so that it has plenty of time to soak in the flavor. Like I mentioned, my preferred method of getting them tender is to cook them low and slow in the oven for 3 hours. But of course, they need to get a few minutes on the grill to get that smokiness and char that just finishes these off perfectly! Oh and you may want to go ahead and make a double batch of the rub, its really GREAT!
- 2 racks baby back ribs
- ¼ cup very lightly packed brown sugar
- 1½ Tbsp salt
- 1½ Tbsp garlic powder
- 1 Tbsp chili powder
- Mix the dry ingredients in a bowl.
- Place the ribs on a baking sheet and rub the seasoning all over. Refrigerate for at least a few hours.
- Preheat the oven to 300 degrees. Cook for 3 hours. If browning a little too much after 2 hours go ahead and cover with foil for remaining cooking time.
- Preheat your grill and pop the ribs on there for a few minutes per side. Keep in mind, there is sugar in the rub so keep an eye on the ribs while on the grill.
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KC the Kitchen Chopper
I am so excited about this recipe. We just got a new BBQ and we want to do ribs. This is perfect!
Angela LeMoine
Oh yay!!! Enjoy them, they are pretty fantastic!
ANDREW DANGELO
Simple and great dry rub recipe. To make the dry rub a little smoky, I also added 1 1/2 Tbsp of Smoked Paprika. I followed the cooking time in the oven exactly, and let them cool in the fridge overnight. The following day I let them sit at room temperature for a few hours, put them on my Webster Grill on a low setting, put the ribs on the grill for a total of 10-15 minutes flipping them once. Served a side of warm BBQ sauce with honey added to it. I received so many compliments on how tasty and easily the rib meat came off the bone!! Thank you so much, Ms. Lemoine!
Angela LeMoine
Thats fantastic!! I love the addition of the smoked paprika! So happy you all enjoyed them!