Incredibly Perfect Baby Back Ribs

August 28, 2016
These cool nights and hot summer days makes everything taste better. My technique for getting the best taste from my grill is simple. Dry rub everything. This flavor packed combination of seasonings will give everything a better flavor. I use it on everything from vegetables to meats, even adding it to my grilled breads. Rubs can be a combination of many herbs and spices, sugar and salt. This one is perfect for making the most succulent ribs. 
Celebrate the end of summer with this tasty recipe. 
Dry Rubbed Baby back Ribs
2 racks baby back ribs
Dry rub (recipe follows below)
1 tablespoon • cumin
1 tablespoon • paprika
1 tablespoon • granulated garlic
1 tablespoon • granulated onion
1/2 tablespoon • chili powder
1 tablespoon • brown sugar
2 tablespoons • kosher salt
1/2 teaspoon • black pepper
1 Day before the party:
2 Combine all ingredients in a large bowl and mix well.
3 Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible.
4 Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs.
5 Cover ribs with aluminum foil and plastic bag. Refrigerate ribs for at least 2 hours or up to 24 hours.
6 The day of the party:
7 Preheat oven to 300 degree F (150 degrees C).

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