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I am a huge fan of barbecue ribs but haven't found a place locally that makes them the way I like them. So using a bit of kitchen chemistry and my background working as a cook in my 20s, I decided I'd make my own.

Good ribs need three separate recipes: a rub, a mop and a sauce. I like to think of it like three part harmony in music.  

Step 1: The Rub

The rub gives the ribs their initial flavor. The first time you try this recipe, stick pretty close to the original. Then you can try improvising and let me know what you do differently so I can try it, too.

The Rub:
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. fresh ground black pepper
½ tsp. sweet basil
1 tsp. paprika
½ tsp. cumin
½ tsp. chipotle chili powder
½ tsp. cayenne pepper
Large pinch nutmeg

Place two racks (4 to 6 pounds) of baby back pork ribs on a large baking sheet covered with plastic wrap. Sprinkle the entire mixture, coating both sides of the ribs.

Wrap tightly with plastic wrap and refrigerate for at least one hour before grilling.
<p>at what temp. for how long? thanx-jim</p>
<p>In step 4, you'll see that my grill is equipped with a thermometer that shows the optimal temperature range. However, I haven't measured this in Celsius or Fahrenheit. But I'm thinking it's about 250 to 300 degrees Fahrenheit (about 120 to 150 Celsius).<br><br>As for time, I don't generally cook using a clock. However, they generally take about an hour. What I do is turn them about four times and cook them 15 minutes per turn. Then I break out the meat thermometer until the internal temperature is 165 to 175 degrees Fahrenheit (74 to 79 degrees Celsius). </p><p>I did learn a very valuable lesson with a meat thermometer. If you're using an old style dial thermometer, don't leave it in the meat when it's cooking. The covering on the dials used to be made of heat resistant glass. Today, they're made of a plastic that isn't heat resistant.<br><br>That's a Thanksgiving dinner my family will never let me live down. :)</p>
yeah dude!!!!!!!now we are talking
Nutmeg, who woulda thought. Yeah I can try that. Just my 2 cents, we always, no excuses, remove the membrane on the bone side. A very good Instructable, thanks.
You sir are a genius....these were the most delicious ribs i have ever eaten
Thank you. Very kind of you to say so.
If you get a random knock at your door it will be me looking for these ribs.
Bring my wife some of your awesome jewelry and you've got yourself a trade!
Just bought a mondo gas grill for the deck and CAN'T WAIT to give these a try!
Don't bother wraping it! I'll eat it here!
Ribsssss.
Those to look great indeed.
Looks Great! Thank you for the recipe and techniques. I can't wait to try it this weekend.

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Bio: Astronomer, artist, electronics hobbyist, writer and foodie.
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