- 1 cup firmly packed brown sugar
- 1/4 cup chile powder
- 1 Tbsp ground cumin
- 1 Tbsp dry mustard
- 1 Tbsp smoked paprika
- 1 Tbsp garlic powder
- 2 racks baby back ribs, membrane removed from bones
In a small bowl, add the brown sugar, chile powder, cumin, dry mustard, paprika and garlic powder and stir to combine. Season liberally with salt and pepper and stir to combine. Liberally coat ribs with rub on both sides. Wrap the ribs together in heavy duty aluminum foil.
Preheat a grill over high heat. Reduce the heat to low, add ribs, close lid and cook 3 ½-4 hours.
If using an oven, preheat oven to 450 degrees. Wrap the ribs, place directly on the oven rack. Cook for 15 minutes. Reduce heat to 325 degrees and continue to cook for 3 hours.
Remove to a platter and let cool, 20-30 minutes still wrapped in foil. Increase heat to medium, unwrap ribs and place, meat side down, on the grill and cook until ribs are caramelized on one side, 5 minutes. Flip over, baste with barbecue sauce of choice and cook for another 5 minutes.