Classic Dry-Rubbed Baby Back Ribs Recipe

These fall-off-the-bone baby back ribs are everything a great BBQ should be — deeply seasoned, slow-cooked to tender perfection, and finished over an open flame for a caramelised, smoky crust. No sauce required. Recipe Details Prep Time: 15 minutes (plus 1 hour dry brine, optional) Cook Time: 3 hours 10 minutes Servings: 4 Difficulty: Intermediate Dietary Info: Gluten-free, dairy-free Vegan: No Ingredients 2 racks baby back ribs (approx. 1.2 kg each) 2 tbsp smoked paprika 2 tbsp brown sugar 1 tbsp garlic powder 1 tsp ground cumin 1½ tsp fine sea salt ½ tsp cayenne pepper (adjust to taste) 1 tbsp neutral oil (for the grates) Instructions Remove the membrane from the back of each rack by sliding a butter knife under it and pulling it off with a paper towel for grip. Combine smoked paprika, brown sugar, garlic powder, cumin, salt, and cayenne in a small bowl. Mix well. Pat ribs dry with paper towel. Coat both sides generously with the dry rub, pressing it in firmly. For best results, dry brine uncovered in the fridge for 1 hour or overnight. Set up your grill for two-zone cooking. Preheat to 135–150°C (275–300°F) with indirect heat on one side. A lower temperature (135°C/275°F) will yield more tender, fall-off-the-bone results. Wrap each rack tightly in two layers of heavy-duty foil. Place on the indirect heat zone, bone-side down. Close the lid and cook for 2 hours 45 minutes to 3 hours without opening. The longer end of this range will produce ribs that truly fall off the bone. Carefully unwrap the ribs (steam will be very hot). Discard the foil. Move the racks directly over the flame. Grill over direct medium-high heat for 8–10 minutes, turning once or twice, until the rub caramelises and the edges char slightly. Watch closely to avoid burning. Remove from the grill and rest for 5–10 minutes. Slice between the bones and serve immediately. Pitmaster's Note For truly fall-off-the-bone texture, cook at the lower end of the temperature range (135°C/275°F) and go the full 3 hours wrapped. If you prefer competition-style ribs with a clean bite, 150°C (300°F) for 2 hours 30 minutes will get you there. Both are delicious — it comes down to personal preference.

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