BBQ Ribs

After a week long vacation we returned home and were hungry for some good ole BBQ so my husband made these ribs that were perfect....we like them a little sweet and a little hot, and done so they fall off the bone. These were just that!

Chuck's BBQ Rub:
1 Tablespoon Chili Powder
2 Tablespoon Brown Sugar
2 Tablespoon Paprika
2 teaspoon Salt
1 1/2 teaspoon Pepper
1 1/2 teaspoon granulated garlic
1 1/2 teaspoon onion powder
1 teaspoon dry mustard
1/4 teaspoon cayanne
1/4 teaspoon cumin
1/4 teaspoon celery salt

Mix the rub together in a small bowl until all spices are blended well.  Depending on how many racks of ribs, you may have leftover rub, so just save the rest for next time.  We had 4 small racks, and it was a great plenty.

Trim the ribs slightly, we like to keep the membrane on to hold them together...Rub the ribs with the dry rub on both sides and then put back in the fridge for an hour or two, or even overnight....When you are ready to cook the ribs, preheat the grill to 250 to 275 degrees.

Place the ribs on the grill so they are cooking with indirect heat for about 4 hours, checking the heat to make sure it stays consistant.  After 4 hours, Remove the ribs from the grill and wrap them in aluminum foil with a little bit of pineapple or apple juice for moisture.  Put the foil wrapped ribs back on the grill for another hour.

After the hour has passed, remove the ribs from the foil and slather them with bbq sauce letting them cook on the grill until the sauce has heated up and they are lusciously sticky, maybe about 30 nminutes or so.

Then Enjoy!

We also make our own BBQ Sauce and will post that recipe as well as the potatoe side dish we love to eat with our ribs.