Grilled Back Ribs

No Free Lunch is back, and today, we're cooking with gas. With summer upon us, I've decided to return with one of my favorite outdoor meals, ribs. I recently got wind that Ariel's mom was looking for my barbecue rub, and was disappointed to find there was not a post about it. So, dear readers, ask and you shall receive.

I have been a lifelong rib lover, and have been making them regularly since we got a grill about a year ago. I have even shoveled out the deck to get my fix in the chillier months. I have also done this same basic recipe with pork spare ribs. Another good way to use the rub is on thinly sliced boneless pork loin.

Ingredients

Dry Rub

• 3 parts paprika
• 2 parts black pepper
• 2 parts ground cumin
• 1 part garlic powder
• 1 part onion powder
• 1 part turmeric
• Pinch of cayenne pepper (optional)

Everything else

• Racks of pork back ribs
• Salt
• Barbecue sauce

Instructions

Slice each rack into pieces of about 4-5 bones each. This will give us more browned "edge" pieces while grilling them, as well as making it easier to manipulate them on the grill. Salt both sides of the ribs.

The proportions of the dry rub are approximate, and you should feel free to adjust it to your preference. The base rub is not spicy at all, so if you desire some heat, add a little cayenne pepper. Assemble the rub and apply liberally to both sides.

Fire up the grill and cook the ribs on indirect heat with the cover down until mostly cooked. You can do this either by lighting half of the grill and placing the ribs on the unlit side, or by using the upper rack (if your grill has them). Using the second method is quicker, and you will want to monitor them and flip occasionally. The pictured ribs spent about 35 minutes on the unlit side, and then about 15 on the upper rack of the lit side to get some color on them.

The ribs immediately before saucing

Next, brush both sides of the ribs with barbecue sauce, then move them onto the direct flame (lower rack). Grill for a few minutes on each side, until some char develops. The result will be tender on the inside and crispy on the outside.

Serve with more barbecue sauce. I used Trader Joe's Kansas City style barbecue sauce today, but have often made my own. It's easy to do and includes mostly ingredients you will have around the house. See below for my barbecue sauce recipe.

Barbecue Sauce

• 2 c ketchup
• 1 c water
• 1/2 c vinegar
• 1/2 c brown sugar
• 2 tbs Worcestershire sauce
• 1 tbs lemon juice
• 1/2 tbs onion powder
• 1/2 tbs paprika
• 1/2 tbs ground mustard
• 1/2 tbs black pepper
• 1/2 tbs garlic powder
• Liquid smoke (optional)

Combine ingredients in a saucepan. Bring to a boil and simmer for a few minutes, stirring occasionally to integrate. Transfer to an airtight container. The sauce keeps well in the refrigerator.