Potluck BBQ Ribs with Dry Rub

American barbecue thrives on dry rubs that build a savory crust before the meat meets the heat. These potluck ribs get a generous coat of brown sugar and smoked paprika, then finish with a brush of BBQ sauce.

Serves 4 · 20 min prep · 165 min cook

Estimate for one serving

• 580 cal
• 42g protein
• 24g carbs
• 36g fat

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Ingredients

• 2 racks (about 4 lb total) pork spare ribs or baby back ribs
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp mustard powder
• 1/4 cup apple cider vinegar
• 3/4 cup BBQ sauce for finishing
• as needed aluminum foil

Instructions

1. 1Remove the membrane from the bone side of each rack by sliding a knife under and pulling with a paper towel for grip. Pat ribs dry.
2. 2Mix brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, cumin, cayenne, and mustard powder in a bowl.
3. 3Season both sides of the ribs generously with the dry rub, pressing it into the meat. Let sit at room temperature 30 minutes or refrigerate uncovered up to overnight.
4. 4Preheat oven to 300°F or set a grill for indirect heat at the same temperature. Place each rack on a large sheet of heavy foil.
5. 5Splash a little apple cider vinegar over the ribs, then wrap tightly into packets. Set packets on a rimmed baking sheet.
6. 6Bake or grill indirect for 2 hours 15 minutes for baby backs or 2 hours 45 minutes for spares, until bones wiggle easily and meat has pulled back.
7. 7Carefully open packets (steam will release). Brush both sides with BBQ sauce.
8. 8Increase heat to 400°F or move over direct medium grill heat. Cook unwrapped 8 to 12 minutes, turning once, until sauce is lacquered and slightly charred at the edges.
9. 9Rest ribs 10 minutes on a cutting board. Slice between bones into individual pieces. Arrange on a platter for easy potluck grabbing.