I’m a big fan of Baby Back Ribs and Pulled Pork. I cant say I’ve every traveled anywhere that’s known for it’s BBQ like Memphis or Kansas City – but I do make a killer slab of ribs.
In my opinion – ribs start with a good dry rub recipe. You decide if you want to baste on BBQ sauce or not – sometimes I do, sometimes I don’t – I do have a tried and true technique tho – if you’re wondering how to cook ribs on the grill!
BBQ Dry Rub
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2 Tbsp cumin
1 Tbsp paprika
1 Tbsp smoked paprika
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp chili powder
2 Tbsp brown sugar, packed
1 1/2 Tbsp kosher salt
1 1/2 tsp cayenne pepper
2 tsp black pepper
Mix all of this together in a mason jar and store in a dark place.
If you don't have smoked paprika, just double up on the regular paprika.
If you don't like your ribs a bit spicy - leave out the cayenne or cut back on it a bit. My husband doesnt think this rub is spicy, and he has a wimpy palate 🙂
I use about 1/4 of this recipe on one slab of baby back or St. Lous style ribs.
Carrie Hill is the mother of 2 human children, and 5 fur babies. She has a husband who is a great guy, a good food tester, but a bit of a nut, just like her. She enjoys writing, reading, cooking and baking in her spare time.