Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
1 tbsp. ground cumin
1 tbsp. chili powder
1 tbsp. paprika
salt and pepper to taste
3 lbs baby back pork ribs
1 cups of barbeque sauce
- Set a gas grill to high heat or line one side of the barbecue with charcoal briquettes. Oil the grate very lightly.
- In a tiny jar, combine the cumin, chili powder, paprika, salt, and pepper. Screw on the lid, and shake to combine.
- Each rack’s back’s membrane sheath should be trimmed. Snip off as much membrane as you can by inserting a small, sharp knife between the membrane and each rib. As much of the rub as you like should be applied to both sides of the ribs. Rub spices into ribs only lightly to avoid the meat becoming overly dark and spicy. Any extra spice blend should be kept in a jar for later use.
- The lower rack should be covered with aluminum foil to catch drips and stop flare-ups.
- If using briquettes, place the ribs away from the coals on the grill’s top rack. Turn down the gas heat to low, cover the grill, and leave the ribs alone for an hour. Do not in any way open the lid.
- Grill the ribs for a further five minutes after brushing with barbecue sauce. Serve the ribs whole or separate each rib bone and pile them on a platter.