Smokey Grilled Ribs
1) In a small bowl, stir together all the ingredients except the ribs; set aside.2) Using a sharp knife, cut the rack of ribs. Using your fingers, rub the spice mixture over the ribs to coat evenly. Place each rack of ribs in a large bowl or tray. Refrigerate overnight, turning occasionally. (If ribs will not fit in a bowl, place on a baking tray and wrap well with plastic wrap.)Read More Below
Ingredients
- 1 tablespoon freshly ground black pepper
- 1 tablespoon chili powder
- 2 tablespoons paprika
- 2 tablespoons brown sugar, packed
- 2 teaspoons garlic powder
- 3/4 teaspoon salt
- 2kg of farmers choice baby back ribs
Notes
Directions:
- In a small bowl, stir together all the ingredients except the ribs; set aside.
- Using a sharp knife, cut the rack of ribs. Using your fingers, rub the spice mixture over the ribs to coat evenly. Place each rack of ribs in a large bowl or tray. Refrigerate overnight, turning occasionally. (If ribs will not fit in a bowl, place on a baking tray and wrap well with plastic wrap.)
- Prepare grill for medium direct heat. Remove the ribs from the fridge and wrap each rack separately in a double layer of heavy-duty foil.
- Grill, covered, for 25 minutes. Turn ribs over; grill for 25 minutes more. Test for doneness by poking a fork between the bones; the meat should be very tender. If the ribs are not done, return to the grill and cook for 10 to 15 minutes more or until fork tender.
- Carefully remove packets from the grill. Unwrap ribs and place them directly on grill; cook for 2 to 3 minutes per side or until crisp. Transfer ribs to a cutting board. Let stand for 10 minutes before cutting into individual ribs.
