Dry Rub Baby Back Ribs

Total Time:
3 hr 20 min
10 min
2 hr 30 min
40 min

3 to 4 servings

  • 1 tablespoon paprika
  • 1 1/2 teaspoons dark brown sugar
  • 1 1/2 teaspoons finely grated orange zest
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper, to taste
  • 4 pounds baby back ribs, cut into 2-rib portions

In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover with plastic wrap and refrigerate ribs for at least 2 hours or up to 12 hours.

Preheat the grill to medium heat.

Arrange the ribs on the barbeque and grill for 40 to 45 minutes, turning with tongs occasionally until meat is tender and crisp on the outside.

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    44 Reviews
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    I love dry rub ribs. I love this recipe. The grilling and or baking time is perfect. This is a recipe that gives you "tender" ribs, with lots of flavor. No, they don't fall off the bone they aren't supposed to! If I want falling apart I'll do a pork shoulder (butt.
    The ingredients in the dry rub...terrific! 
    FYI...folks who had bad experience...I have made this recipe in the kitchen oven AND outside BBQ. The dry rub was delicious either method. 
    Annie, Fremont, CA
    First of all, my husband's grill wasn't working, so I had to bake these in the oven. They have been baking at 300 degrees since 2:30 this afternoon. It is now 6:30 and they are still not "fall of the bone tender". Also, I didn't like the orange zest flavor. It just didn't taste right to me. Maybe it's because I'm from Texas and we're not used to South Carolina or Georgia Barbeque. Anyway, I am disappointed with the rub and the results.
    wow what a great rub tasted Great !!!! Ribs cooked surprising well for just a shot time 
    can't wait to try again
    Hi Paula and Bobby I tried this recipe and it was great my only comment! You should not touch your hair and then handle the meat, But I still love you guys
    love it
    Very tasty recipe! Super easy too.
    Soooo yummy! I have made this dish several times. Before I grill them I bake them in the oven on low heat for about half an hour. I also don't cut them in to 2 rib portions, I prefer slabs!! A definite must try-you won't be disappointed.
    Best rib dish EVER....Have used time and time again. I do not cut the ribs into 2-rib portions. Just grill the slabs. They are so moist and delicious!
    this is an excellent recipe. i have made it 12 times or so. i would suggest baking the ribs in the oven on medium heat for 20 minutes or so and then grilling them. very important to cook the ribs on low to medium heat. the recipe has been a big hit and the ribs definitely came out better when i put the rub on the ribs and let the ribs sit over night.
    I am used to fall off the bone backribs, even cooking in the oven for 2 1/2 hrs at 300f with chicken broth prior to did not yield fall off the bone. I am also a fan of a more flavorfull rub but tried this one out to see. I can't imagine throwing these right on to the grill without cooking low and slow first. I will stick to my tried and true version from now on. Its not that they were chewy, but they did have to be eaten off the bone. Sorry, this one wasn't for me.
    We baked in oven covered for 1 hour then transfered to the grill. My 10 year old made this rub,so very easy. Followed recipe almost exactly except used light brown sugar. Great tasting,tender,easy and definetly a crowd pleaser.
    LOVE this dry rub recipe! I bake my ribs in an oven for hours, and then top with a bbq sauce. Delish!
    I have never made ribs before. This recipe was easy and delicious! My family loved the ribs so much they said we didn't need to go out anymore for great ribs. That's high praise considering that we're Southerners and have great bar-b-que surrounding us.
    Made the rub and marinated the ribs for about 7 hours. They were the best ribs I have ever made. I started them on the grill and finished them in the oven and they were so tender. My husband and his buddy demolished them, I managed to get 3 ribs for myself. I will certainly make them again.
    Very good! We had exactly 4 pounds of baby backs, and it was the perfect amount of rub. I let them marinate overnight and grilled them about 45 mins on our charcoal grill. Superb! Perfect seasoning...nothing overpowering/all flavors complemented each other. My husband liked the ribs much better this way than with barbecue sauce. I also made the Potato Skins to go with from this same episode of grilling with Bobby.....they were excellent as well! Thanks Paula and Bobby!
    I used beef ribs, flanken style and kept the ribs in the refrigerator overnight. I baked them at 350 degrees for 1 hour and
     the flavor was amazing. There is just a hint of orange and the small
     amount of cayenne was just the right amount. A great recipe for a dry rub. Thank you!
    Made the ribs on the grill last night and it was amazing. I used light brown sugar and added a pinch more of the cayenne. My husband's not into anything flavored orange on the grill until he tasted the ribs..He was impressed and the zing the cayenne added..Would definitely make this again..I wonder how it would taste on a beer can chicken..This is definitely much better than Alton's..Sorry, Alton......
    This rub was AMAZING! I only had 3 hours to let the ribs marinade before cooking so...I made a few adjustments. I doubled the recipe and completely crusted every inch of the ribs with the rub. Also, we love spicy food and garlic in my house, so I added a bit more cayenne and some garlic powder. My husband grilled them for an hour at about 250 degrees, then cranked it to 400 degrees to caramelize the brown sugar in the rub! These ribs were at least as good, if not better than any ribs I've ever ordered in a restaurant!! Total must make!!!!
    Never had much luck with making ribs prior to using this recipe. A dry rub seems to be the essential component. It has taken ribs from a wish-I-could item to a make-for-company item! Be sure to let it marinade for a pretty good length of time prior to cooking. We added sauce when finishing them on the grill and they are fabulous. I will even eat them heated up the next day and I HATE leftovers as a general rule. They are awesome.
    The ribs were good, but seemed like something was missing. Next time, I would up the cayanne a little as well as the cumin
    This is a keeper! Easy and tasty. I served it with a salad of avocado, tomato, oil, fresh lemon juice, onion and salt. It was a great balance to the big flavor of the ribs.
    I substituted Splenda Brown Sugar Substitute for the brown sugar which brought down the carb count. Fantastic! Got some baby backs at the butcher shop in Los Angeles' Farmer's Market. Go for increasing the cayenne a bit. Wife thought these were the best ribs she's ever tasted.
    I was so skeptical about this recipe and all of the great comments. But they were all true. So easy and just fabulous. My family loved them!!! I am grateful about the comments regarding the cayenne and cumin as I adjusted them a bit. Also used good quality smoked paprika.
    My husband travels to Memphis and Nashville often and loves the ribs there. This is the first time he said mine were better! It was very easy to prepare also. This will be our one and only recipe.
    This is the best rub ever. We will never make ribs any other way! We have made them 2 times so far and each time the family eats them all up...never have any that go to waste.
    This rub was so easy and so finger lickin good!!!! My family loved it so much...YUMMY! Can't wait to make it again tonight AND this weekend!!!! I marinated it for only an hour and it was perfect.... I will marinate next time for a few more hours and let the rub soak in even more!!!! My mouth is watering as I write this review!!!
    My family and I just finished eating dinner and they are all in a coma from the ribs. This rub is the best ever. I have never made ribs with a dry rub before and can't wait to make them again. Do not leave out any ingredients but you may have to double the amounts to have enough. I can't wait to try this on chicken.
    Thank you Deen brothers!! These are the best ribs my family has ever eaten. I made these today; followed the recipe less the cayenne. My son cooked them on the charcoal grill and added just a touch of liquid bbq sauce at the end. These were the most flavorful ribs we've ev er had. The blend of spices including the orange zest is extremely tasty, but not too sweet. We are thrilled to be able to add this rub recipe to our collection. Thanks from all of us!
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