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This winning recipe was featured in Sunday Cooking.
John Madison | Pedernales EC
“My wife and family can’t get enough of these ribs,” Madison says. Double-wrapping the ribs at first lets them benefit from the long, slow cook. You can precook them in the oven and finish them over a charcoal fire, but using your grill or smoker for the entire process is a lot more fun.
1/2 cup light brown sugar
1/8 cup chili powder
1 tablespoon Worcestershire sauce
1 1/2 teaspoons cumin
1 1/2 teaspoons mustard powder
1 full rack baby back pork ribs
Salt and black pepper, to taste
3 cloves garlic, minced
1. To make the rub, combine the brown sugar, chili powder, Worcestershire, cumin and mustard powder in a small bowl.
2. Place a large sheet of foil on a sheet pan, and then place the same size sheet of waxed paper on top of the foil. Slice the rack of ribs in half, then place both halves on the waxed paper, meat-side down.
3. Remove the silver skin from the bone-side of the rack. Generously season the ribs with salt and pepper. Spread the garlic on the bone side of the ribs followed by some of the rub. Spread rub on the meat-side of the ribs.
4. Stack the half racks, meat-side down, in the center of the waxed paper. Wrap the ribs in waxed paper first, then wrap with foil so they are completely sealed.
5. Prepare a grill or smoker for indirect cooking (or heat an oven to 225 degrees) and cook the ribs 3½–4 hours, until tender. Then remove from heat and allow ribs to rest, wrapped, 15–20 minutes.
6. To finish the ribs, prepare a hot grill. Carefully unwrap the ribs (they’ll release steam) and grill the racks meat-side down over direct heat until nicely charred, about 3–5 minutes. Flip the rack, baste with your favorite sauce, if desired, and cook a few more minutes.