Baby Back Ribs with Tennessee Dry Rub
This is, by far, the best dry rub I’ve tried. I, well actually, my husband, found it in the Philadelphia Daily News years ago. I’ve been making and using it ever since. We put it on baby back ribs. Ask anyone who has eaten here when Tom barbecues, they are the best. Of course, barbecue technique is a big player in the end result, but the rub is a good place to start.
- 2 Tbsp. each of brown sugar, black pepper and paprika
- 1 1/2 Tbsp. each of white pepper, crushed hot red pepper and coarse salt
- 1 Tbsp. chili powder
- 1 tsp. garlic powder
Mix all together and it can be stored at room temperature in an airtight container.
This is enough for 2 to 3 pounds racks of ribs. Rub ribs vigorously with mixture, then wrap each rack in THREE layers of heavy-duty aluminum foil. Refrigerate overnight.
When ready to cook, remove from refrigerator and bring to room temperature.
Heat grill. Keep one section on high, set the middle on low and the last turned off. This is if you have three burners. A lot of this is trial and error, but this is what works best for me.
Place racks on the side of the grill without the heat. Cook, undisturbed for one hour. The grill’s temperature should be about 350 degrees. Turn over after one hour. Cook an additional one hour on the other side. Remove from heat and carefully remove foil and cook an additional 20-30 minutes to crisp, turning once or twice. You will want to put the ribs on the side near the heat to do this and you will want to lower the heat to medium so they do not burn.