Ingredients:

  • 1 tablespoon (15 g) paprika (sweet or smoked)
  • 1 tablespoon (15 g) brown sugar, packed
  • 1 tablespoon (15 g) garlic powder
  • 1 tablespoon (15 g) onion powder
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) ground black pepper
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2 g) cayenne pepper (adjust to taste)
  • 2 racks of pork ribs (about 2.5 lbs/1.13 kg each)
  • ½ cup (120 ml) apple cider vinegar (for moisture)
  • Optional: drizzle of olive oil

Instructions:

  1. Remove the membrane from the back of the ribs.
  2. Pat the ribs dry with paper towels.
  3. In a mixing bowl, combine all dry rub ingredients until well mixed.
  4. Generously coat both sides of the ribs with the dry rub, pressing it into the meat.
  5. Wrap ribs in plastic wrap and refrigerate for at least 30 minutes (or overnight for enhanced flavor).
  6. Preheat your grill to 225°F (107°C) or your oven to the same temperature.
  7. Place ribs bone side down on the grill or baking sheet.
  8. If using a grill, maintain indirect heat for about 3 hours. If using an oven, cook for 2.5 hours, then turn the oven up to 300°F (150°C) for the last 30 minutes.
  9. Ribs are done when they are tender, and the meat pulls away from the bone easily. Internal temperature should read around 190°F (88°C).
  10. Let the ribs rest for 10 minutes before slicing. Serve with your favorite sides.