Best Bones (Baby Back Ribs)

 

1 tbls. paprika
1 tbls. powdered onion
1 tbls. powdered garlic
1 tbls. Tony Chacharie’s Seasoning
Salt & Pepper to taste
3 lbs. baby back pork ribs
1 cup Bull’s Eye Original Barbeque Sauce  (My favorite♥♥♥)
Preheat grill for high heat.

In a small bowl, combine powdered seasonings and mix well.

Trim the membrane sheath from the back of the ribs.  Run a small sharp knife between the membrane and, using a paper towel, grab the membrane and pull off.  Just before grilling, rub spice on both sides of the rack of ribs.

Place aluminum foil on the lower rack of the grill to catch the drippings and prevent flare-ups.  Lightly oil the top rack and lay ribs on it.  Reduce heat to low and close the lid.  Don’t open the lid for 1 hour.  This is important.

Brush ribs with barbecue sauce and grill an additional 5 minutes.  Serve ribs as a whole rack or cut between each rib bone and pile on a platter.

 
***You can use whatever mix of seasonings you want.  This was my take.  The original called for cumin and chili powder.  The most important thing about this recipe is keeping the grill shut for the entire hour.  These were the most moist, spectacular tasting ribs that I’ve had in a long time.  We will definitely be doing these again…and on the road.

♦♦♦♦♦