3/4 cup raw sugar, such as Sugar In The Raw 1/4 to 1/2 cup salt, depending on your tolerance for the stuff 1/4 cup paprika 2 tablespoons finely ground black pepper 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice
For the ribs
5 pounds beef back ribs 2 cups of your favorite barbecue sauce
Prepare the ribs
1. Peel the membrane off the back side of the ribs and discard it. (It tends to be sort of slippery. Try grabbing it with a paper towel and see if that helps.) Season the ribs liberally on both sides with some of the rib rub
2. Prepare the grill for cooking over indirect heat at 250° F (121°C) using oak or hickory wood for flavor. Place the ribs, meaty-side up, directly on the cooking grate. Cook for 2 1/2 hours. Flip the ribs and cook for 30 more minutes.
3. Place a double layer of big sheets of heavy-duty aluminum foil next to the grill and place the ribs on it, meaty-side up. Wrap up the ribs, sealing the package tightly. Return the ribs to the grill for 1 hour.
4. Transfer the packet of ribs to a platter. Raise the temp of the grill to 400°F (204°C) . Remove the ribs from the foil and return to the cooking grate. Brush with the sauce. Cook for 15 minutes. Flip the ribs, and brush with the sauce again. Repeat once more.
5. Place the ribs on a platter and serve with additional barbecue sauce, preferably warm, on the side.
Can also do in the oven at 300 for 2hr raise to 450 baste with sauce then cook for 15min