2 racks baby back ribs, 1 to 2 pounds
For the rub:
cup light brown sugar
2 tablespoons kosher salt
1 tablespoon prepared chili powder
1 tablespoon freshly ground black
To make the rub: In a small bowl, mix the rub ingredients.
Remove thin membrane from the back of each of the
ribs. Season the ribs all over with the rub, pressing the
spices into the meat. Wrap the ribs in plastic and refrigerate
for 1 to 3 hours. Allow the ribs to stand at room temperature
for 20 to 30 minutes before grilling. Grill over
indirect low heat (about 300 degrees) until the meat is very
tender and has shrunk back from the ends of the bones,
1 to 2 hours. Transfer ribs to a baking sheet and tightly
cover with aluminum foil. Let rest 30 minutes before serving.
Yield: 4 servings
Source: Weber s Real Grilling
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