Submitted by Bryon Bhagwandin
Ingredients For the Rub
1 tbsp ground cumin
1 tbsp chili powder
1 tbsp smoked paprika
1 tbsp brown sugar
1 tsp garlic powder
salt & pepper to taste (I use 1 tsp salt & 1⁄2 tsp pepper)
Meat and Sauce
Rack of baby back ribs (2.5 to 3.0 lbs)
BBQ sauce (your favorite store bought or homemade)
1. Preheat the grill (gas on-high) or charcoal briquettes.
a. This recipe requires indirect heat to avoid flair-ups.
b. For charcoal, arrange briquettes on one side of the grill and cook on the other side.
c. For gas grills, plan to cook on the upper grate.
2. Mix all the spices together to create the rub.
3. Remove the membrane from the back side of the ribs (optional)
4. Liberally sprinkle and pat the spice rub onto both sides of the rib rack (don’t rub in too hard).
5. Turn gas grill down to low or adjust charcoal air flow so temperature above the coals is 350 degrees (300-325 degrees F on cooking side)
6. Lightly oil grill grate.
7. Place rib rack on cooking location of grill grate (upper grate for gas, non-briquette side for charcoal).
8. Cover the grill and cook undisturbed for 45 to 60 minutes. When done, the meat should be staring to pull away from the edge of the bones, and a thermometer will read 145 to 150 degrees F when inserted into the center of the rib rack.
9. Open the grill, brush the ribs with BBQ sauce, and cook for an additional 5 minutes.
10. Remove the rack from the grill and serve with or without additional BBQ sauce.