Ribs: Prize Winning Baby Back Ribs | Submitted By: BONNIE Q.

1 tablespoon ground cumin1 tablespoon chili powder1 tablespoon paprikasalt and pepper to taste3 pounds baby back pork ribs1 cup barbeque saucePreheat grill for high heat. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter. Amount Per Serving  Calories: 441 | Total Fat: 30.1g | Cholesterol: 117mg

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Reviewed on Jan. 25, 2004 by CHRISNELDER    This is the PERFECT spice mix, and the best way to season the meat. Trimming the membrane off is crucial, and actually not that hard to do with a flat boning knife if you insert it parallel to the rib and directly over it. Once you get the first few done, you can grab the membrane and just tear it off the rest. But for the preparation, I prefer to SMOKE the ribs Southern-style on a Weber instead of doing them in the oven. The key to this is that you put all the coals in a pile on one side of the grill, then all the meat at the far opposite side. Add the soaked hickory chips and the seasoned meat (no sauce yet) and close the lid quickly, close down the top and bottom vents to about 1/4 open, and leave it that way for an hour. Then, add more soaked chips (adjust the vents if needed) and start basting the meat with the barbeque sauce once every 15 minutes for another hour. Close the lid as quickly as possible every time, as the chips will want to flare up and you want to try to avoid that. I've done this at least a dozen times now, and it comes out perfect every time, with the crunchy carmelized sauce on the edges and the meat very tender and juicy. Was this review helpful? [ YES ]
201 users found this review helpful This is the PERFECT spice mix, and the best way to season the meat. Trimming the membrane off...

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