Don’t be fooled; dry rub does not mean dry ribs. Quite the opposite, in fact.
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground pepper
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 package FARMER JOHN® Baby Back Ribs
- Combine chili powder and next 6 ingredients.
- Light one side of grill to 350°F.
- Rinse ribs and pat dry.
- Cut thin membrane from ribs and using a paper towel, slowly pull membrane from ribs.
- Cut ribs in half.
- Sprinkle halves with chili powder mixture and place on unlit side of grill, covered for 2 to 2 ½ hours or until tender, turning every half hour.
Optional steps to remove the membrane from our Ribs:
- Turn the slab to the bone side and slide a butter knife between the membrane and the bone at one end of the rack.
- Lift the membrane slightly until it tears.
- Grip the membrane using a paper towel and gently begin to peel it off, trying not to rip it.
- The membrane may peel off in one long strip, or you may need to remove it in smaller pieces.
Dry rub lasts. Save time by making extra to use the next time you crave these amazing ribs.