Smokey Baby Back Ribs on the Grill
I made a grilled chicken the other day and put together a rub that used smoked sweet Spanish paprika, and thought it would be perfect for these ribs. I made a pretty big batch of the rub, so there was plenty left over to try it on the ribs.
Start 24 hours before grilling.
First the membrane on the back of the ribs needs to be removed. Learning from Martha Stewart, I make a starting cut, then use a paper towel to grab the membrane and just peel it off. Then I rubbed the mix over the entire rack of ribs.
Either place the ribs in a plastic bag or place on a rimmed sheet and cover with plastic, and place in the refrigerator overnight.
When ready to grill, preheat the gas grill to medium (about 350 Fahrenheit). Double wrap the ribs in foil and place on direct heat on the grill. Lower the cover and grill for 25 minutes, turn, and grill for 25 minutes more.
Remove from the grill and test its tenderness by using a fork between the ribs. It should be fall apart tender. If not, rewrap and grill for 10 minutes more.
Take the ribs off the grill and let rest for 10 minutes. (Alternatively, you can unwrap them and place back on the grill for a couple of minutes one each side to crisp them up.)
Smoky BBQ Rub
4 Tbsp ground smoked sweet paprika
1 Tbsp ground cumin
2 Tbsp chili powder
2 Tbsp white sugar
2 Tbsp brown sugar
2 Tbsp kosher salt
2 tsp ground black pepper