- 1 slab (about 3-4 lbs) pork baby back ribs
- ½ cup brown sugar
- 1 tbs garlic powder
- 2 tsp onion powder
- ½ tsp thyme
- ½ tsp salt
- ¼ tsp pepper
- ⅛ tsp cayenne pepper (optional)
Alternate BBQ Sauce if you can’t get the one listed in the post:
- ½ cup GOOD BBQ sauce (like Sweet Baby Ray’s)
- ¼ cup apple butter
- Mix rub ingredients together in a small bowl. Set aside.
- Prepare ribs by removing membrane covering the bone (silverskin) as this prevents the ribs from curling as they cook.
- Rub all sides of the ribs with prepared rub. Place ribs in a large plastic bag and refrigerate overnight.
- To prepare on the grill: You will cook the ribs on the UNLIT side of the grill, so place a drip pan under that grill rack. Light one side, close lid and preheat until internal grill temp is 300 degrees F. Place ribs on UNLIT side, close lid and cook for approximately 3 hours–or internal temp of ribs is 170 degrees F.
- Brush with BBQ sauce and transfer to LIT side to crisp and brown the sauce.
- Remove to a serving platter, cover with foil and let the ribs sit for 10-15 minutes. Cut into 2-rib portions.
- To prepare in the oven: Preheat oven to 300 degrees F. Place ribs on a rack in a roasting pan. Roast for approximately 3 hours.
- Brush with BBQ sauce and pop under the broiler for about 2 minutes each side. Continue as for grill method.
- To prepare in slow cooker: Cut ribs in 2-rib portions to fit inside the crock. Cover and cook on HIGH for 3-5 hours (or until ribs are 170 degrees. Remove ribs and drain off any accumulated liquid in the crock. Wipe the crock dry with paper towels.
- Place ribs back in crock and pour desired amount of BBQ sauce over ribs–I suggest no more than ½ cup as you want the flavor of the rub to come through and not be overshadowed by the strength of the BBQ sauce. Cover and cook on high about 30 minutes or until glazed.