Memphis Dry-Rub Ribs


2 racks Baby Back Ribs (1 1/2 pounds each)

2 teaspoons Salt

2 teaspoons Light Brown Sugar

2 teaspoons Paprika

1 1/2 teaspoons Garlic Powder

1 1/2 teaspoons Chili Powder

1 1/2 teaspoons ground Cumin

1 teaspoon Black Pepper

1 teaspoon dried Oregano

1/2 teaspoon Cayenne Pepper

Place the ribs in a large roasting pan. In a small bowl, combine all the remaining ingredients to make the spice rub. Rub the spicy mixture all over the ribs. Get in there real good and make sure you don’t miss any spots. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.

Grease the grate by brushing with oil. When you are ready to cook the ribs, preheat the grill. Adjust the heat for low, indirect grilling. Place the ribs over indirect heat, cover, and cook, turning occasionally, until the ribs are tender and just about falling off the bone, 3 to 3 1/2 hours.

Tonight, having garden salad, broccoli, baked French Fries and fruit compote.

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