Yield: 4 to 6 servings


tablespoons chili powder

¼ cup firmly packed light brown sugar

tablespoons kosher salt

tablespoons onion powder

tablespoon ground mustard

tablespoon smoked paprika

1 tablespoon ground black pepper  

teaspoon garlic salt

(2½-pound) racks baby back ribs 

1. In a medium bowl, combine chili powder, brown sugar, salt, onion powder, mustard, paprika, pepper, and garlic salt.


2. Rinse ribs and pat dry. Remove thin membrane from back of ribs by piercing it with a sharp knife and pulling it off.


3. Rub chili-powder mixture evenly over ribs. Wrap ribs in heavy-duty plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. Remove from refrigerator, and let stand at room temperature for 30 minutes. Remove plastic wrap, and wrap ribs in heavy-duty aluminum foil.


4. Preheat one side of grill to medium-low (250° to 300°).


5. Grill ribs over indirect heat, with grill lid closed, turning occasionally, until very tender, 6 to 8 hours. Serve immediately.


Note: Ribs can be made ahead and refrigerated. To serve, reheat, wrapped in foil, in a 350° oven for 30 to 40 minutes.