Dry Rub Baby Back Ribs

Total Time:
3 hr 20 min
Prep:
10 min
Inactive:
2 hr 30 min
Cook:
40 min

Yield:
3 to 4 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe

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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Pairs Well With
Dark Beer

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4.7 44
Terrific!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
wow what a great rub tasted Great !!!! Ribs cooked surprising well for just a shot time can't wait to try again item not reviewed by moderator and published
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 item not reviewed by moderator and published
love it item not reviewed by moderator and published
Very tasty recipe! Super easy too. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
LOVE this dry rub recipe! I bake my ribs in an oven for hours, and then top with a bbq sauce. Delish! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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...... item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
The ribs were good, but seemed like something was missing. Next time, I would up the cayanne a little as well as the cumin item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I tried this recipe about a month ago and was blown away. I was only able to marinate the meat for just under 2 hrs but the flavor was intense. I substituted zest of lemon for orange with great results, but I think I'll try orange this time since oranges are coming into season now. I too added additional cheyanne pepper to "kick things up a notch..." and I used olive oil to get the rub to bond better to the meat. This rib rub was an instant family favorite. I'll definately be utilizing this recipe extensively throughout the Summer. Thankx Paula & Bobby. I [heart] this recipe! Note: Ingredients x1.5 or x2 to make sure you make enough rub to completely cover your ribs. item not reviewed by moderator and published
We had an inch of snow and below-freezing temps today, so no grilling out. I rubbed the ribs as directed, wrapped them in foil and baked at 350 for 1 hour, then unwrapped and basted with a little BBQ sauce and baked another 20 minutes at 350, then had to put in the biscuits so the last 10 minutes were at 450. I almost omitted the orange zest but I"m so glad I didn't. They were awesome and I can't wait to make them again! Thanks, Deen's! item not reviewed by moderator and published
What I did is put the rub over some pork chops. I made some mashed potatoes and vegitables. It was excellent!! Everybody enjoyed them. I will use this recipe over and over. item not reviewed by moderator and published
I made these ribs with little extra red pepper and my husband told all his buddies about the kick'n ribs his wife can make. He accused me of holding out on him for 23 years. LOL He then invited his boss over for dinner and requested these ribs. They were a huge hit. The orange zest adds just that little special effect. item not reviewed by moderator and published
This was great! For the two of us we grilled one rack of baby back ribs but left the rub ingredient amounts the same as written for 4 pounds. Cut into three rib portions. Marinated for about 20 hours. Since everyone perceives things differently, we weren't exactly sure what a medium grill should be but decided on 400 degrees and cooked for about 1 hour, turning every 15 minutes. Could have probably cut back by 5 or 10 minutes or so. Loved the orange zest. I think next time, like a few other reviewers, I'll add a little more cayenne pepper. From a personal preference only, I'll cut back just a tad on the cumin. These were crispy on the outside and juicy tender on the inside. Made the potato skins from the same episode and they were incredible! After a vote, we do lean toward our own wet rib concoction but when we do have a hankering for dry this one will be the way we'll go. item not reviewed by moderator and published
If you don't have a lot of time to spend at the grill then this is a great tasting recipe for the rib's. I like a bit more spice to my ribs so I doubled up on the rub with nice results. Very tasty! item not reviewed by moderator and published
These ribs are so yummy! We've made them twice and they were a big hit. Make sure you have enough rub to really coat the meat, even if you have to double the recipe. Yum! item not reviewed by moderator and published
I'm a BBQ sauce person on my ribs, but for all BBQ sauce people this is worth trying. I was short on time, but the flavor was still excellent. item not reviewed by moderator and published
This was so good. My husband couldn't get enough of them. They were very tender and had the best flavor. The orange zest added the perfect flavor. This is definiately one that I will use over and over again. Thanks Paula and Bobby for sharing!!!! item not reviewed by moderator and published
Hands down, the best rib recipe, ever! We let the rub marinate for about 4 hours, and while cooking, we also brushed the ribs with butter, to keep them from drying out. They were tender and delicious--we fought over the last one! We also made the potato skins from this same episode. Wonderful summer evening dinner to enjoy with and impress)friends... item not reviewed by moderator and published
Prepared and served these at our family cookout and EVERYONE loved them. Reheated the few leftovers the following day by wrapping in aluminum foil and placing on grill for about 10 minutes. Will be making again and again! item not reviewed by moderator and published
First time my wife and I made dry rub, anything, together. This was delicious and extremely easy! Only thing I may change is adding more brown sugar and orange zest. item not reviewed by moderator and published
I doubled the Red Pepper right from the start. And they where great, I also made a chicken thighs with the rub and they turned out great. Would have gotten 5 stars if I didn't double the Red Pepper. item not reviewed by moderator and published
good, but I would add more cayenne for a bit more heat. My fiance loved them, though. item not reviewed by moderator and published
Sorry Guest, but it sounds like you overcooked them.  I've done that myself a couple of times.  It's important to follow the recipe exactly.<br /><br /> item not reviewed by moderator and published

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