Dry Rub Baby Back Ribs

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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.

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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.

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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!

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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!

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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......

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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!!!!

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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.

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The ribs were good, but seemed like something was missing. Next time, I would up the cayanne a little as well as the cumin

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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.

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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.