Prize-Winning Baby Back Ribs Recipe

This was my second time for this recipe and it rocks! I used baby back ribs, about 6 lbs so I doubled the rub. I cut down the amount of cumin and added onion and garlic powder. They sat in the refrigerator with the rub on them for a day and a half. I slow cooked them in the oven at 300 degrees for 2-1/2 hours then grilled last 15 minutes with BBQ sauce. They were the best, fell right off the bone. Look out Tony Romas! Mmmmmmmmmmmmm - the best !

(1-29-06)This was my first time cooking baby back ribs and what a success! This recipe is very easy and very delicious! Don't be afraid it will fail you--it more than lives up to its five-star rating! Here are my tips: We had close to 6 pounds of Costco baby backs--very meaty. The butter knife method of removing the membrane (described by another reviewer)worked perfectly. Thanks! I made double the dry-rub and took suggestions by other reviews to decrease the cumin (I used a little over 1T for the double batch and increased the chili powder accordingly) and rub the mixture into the meat a bit (2-14-07 update: take the recipe's caution about not rubbing it in too much seriously. I put too much on my last batch & it was overpowering). We followed the grilling instructions to a 'T'! Our ribs were perfectly cooked in just under two hours. Because we had double the amount of meat, I did peek after an hour and 20 minutes to see the progress. Based on the recipe description, I could tell we needed more time. We cooked them for about another 20 minutes (next time I won't have to peek!) then added the sauce. I made the sauce in Scott Hibb's Amazing Whisky Grilled Baby Back Ribs recipe (5 stars!). After adding the sauce we grilled as instructed. DELICIOUS! My husband, who claimed to not like baby back ribs, LOVED these. I loved these! My 6 and 3 year olds loved these. The cooking method, the rub and the sauce are winners! TRY THIS ONE!

I had to look pretty far back, but here is the method everyone talks about: use a dry butter knife and scrap into the membrane at the small end of the back ribs..then take a piece of paper towel and grip that sucker and tug...should come off every time in one piece. Going to try this tonight.

5 stars for the rub!! So easy and with ingredients that I usually have at home already. Will definitely be using this rub from now on! ... I cut the cumin in half based on other reviews. For the salt and pepper, I used 1/2 tsp each. This made enough to generously cover 1 rack of ribs. We used Sweet Baby Ray's bbq sauce and the whole family LOVED this flavor combo!! ... For a fast weeknight meal, we cook the ribs in an instant pot (20 min on high and 15 natural release) then add sauce and finish in the oven or on the grill (10 min). ... can't wait to try this rub on chicken!!

I loved it, my daughter loved it and my grandson loved it (he does not like hot-spicy.). I made the spices as per the recipe, using mild chili powder. I did use one of our favorite bottled dressings and worked fine. I did deviate using hickory chips to smoke and cooked on a coal grill (meat off to the side) for 2 hours. Tender, flavorful and the cumin was fine. My internal temp got to 180 - Looking forward to making again, may try homemade sauce.

These are not award winning. Smoking low and slow is how to properly cook baby back ribs. 3-2-1 method. 3 hrs with rub bone down at 180° or smoke setting on main rack. Then wrap in foil with apple cider vinegar and apple juice. Wrap tight keep moisture in. Cook 225°degrees on top rack for 2 hrs. Last step, one hour back on main grate at 225° unwrapped from foil , this is the sauce stage. Let the sauce get tacky! Enjoy!

My first time ever doing Baby Back Ribs on the charcoal grill and dare I say it was amazing!!!!! I did follow some other reviews & added 1 tsp each of onion powder & garlic powder, the rub was a must & then I chilled them in the fridge for a good 4 hours then 1-1/2 hrs on the grill, I did put alum foil on the grate though & put my ribs on there vs oiling the grill. Once I put the BBQ sauce on I took the foil off to crisp them up a bit. My husband raved about these & I honestly can't wait to make them again!!!

So many things I like about this recipe and reviewer comments: the tip for how to remove the membrane, the idea of starting them in a slow oven and finishing them on the grill and the spice mixture itself! I started my ribs in a 300 degree oven by placing the seasoned ribs on a rack and covering the aluminum foil lined pan with foil. I left them in the oven for 3 hours until they were "fall off the bone" tender. I made my own BBQ sauce using Big Al's K.C. Bar-B-Q Sauce (also on this site) and applied it to the ribs once I took them out of the oven and put them on the grill to finish. They were a huge hit! I will definitely be making these again soon!

I usually do ribs in a smoker with a dry rub similar to the one in this recipe. But I was feeling lazy one day and decided to use this grill method. It turned out OK. You need to have a grill that is just slightly vented when shut. Many of the new gas grills have a large vent opening in the back when the lid is shut. This tends to let too much dry heat flow across the ribs and increases the cooking time. I’ll try this again but use a drip pan filled with 2 cups water, 3 cups apple cider and a can of Coca Cola to add moisture to the closed grill. The cider mixture reduces and mixes with the drippings and creates a great base for your homemade BBQ Sauce.

I changed rub ingredients to have salt, pepper, GrillMates BBQ sauce, and later BBQ Sauce. I started the grill with all 3 burners on high, and it got up to 550 F in about 10 minutes. The babyback ribs were put on the upper shelf, the area below was lined with silver foil to catch drippings. I lowered the lid and turned the heat down to Low.One hour later I opened the lid, added BBQ sauce on top, lowered the lid for 5 minutes. The inner temp was 189 so I put the ribs on the table and sliced them up. Very tasty! I'm not sure but I think they could have been a bit more tender (next time I'll let the temp get above 195). I highly recommend following cooking info exactly!

I used this for ribs and it turned out great! I did use smoked paprika. I had a lot of the rub left, so I ended up keeping it and was grilling some salmon and added 2 tbsp. of brown sugar and a teaspoon of TruLime seasoning, grilled my filets on a cedar plank and it was some of the best Salmon ever!

I had to use my indoor oven. 🤔

Great, simple, and so good.

It's perfect as is! I smoke my baby backs and this rub is awesome! Finger licking good! Thank you! I've been using it for years.

Made it for dinner — hero status achieved.

This one’s pure comfort in a bowl.

Tasted incredible with minimal effort.

I’ll be making this again for sure.

Oh, goodness, these ribs were delisioso. The rub is exactly what I use. Like many other reviewers, the cook time is not long enough. I cook on the grill for an hour (indirect heat) and then finish the ribs in the oven for an additional TWO hours on 250. Yes, I said TWO MORE hours. I cook my ribs to an internal temperature of 190. You heard me. 190. Cover the ribs with foil while in the oven. Now, your ribs will be perfect. Fall off the bone. 145 for baby back ribs is not nearly high enough. You might hear a squeal as you bite into the meaty rib meat. I love gnawing on a meaty rib. I feel like a caveman. After cleaning off all the cartilage, I even throw my bone on the floor.

Best rib rub recipe!