Midsummer Night’s Dinner: Baby Back Ribs with Dry Rub

by Heather Harris Brady

Some sort of wicked weather pattern has had us on braise for almost four days now, so it seems like a good time to talk about barbeque. There are all kinds of way to approach it, dry rubs, wet rubs, sops and sauces. I like dry rubs especially because of the way the mixture melds together to make a nice coating over the meat. While you could certainly serve these with bbq sauce for dipping we usually just eat them plain.

Baby Back Ribs with Dry Rub, Serves Four

Two racks baby back ribs, membrane removed
3/4 c. brown sugar
1 T. garlic powder
1 T. paprika
2 t. cajun seasoning
1 t. Vulcan fire salt (available from The Spice House) or cayenne pepper
1 T. fresh ground pepper
1 t. Old Bay Seasoning


Combine all of the dry ingredients together and mix well.


Rub the spices into the surface of the meat so it is completely coated. Cover and let rest in the refrigerator for up to six hours.



Heat the grill to medium-hot. Cook the ribs about 10 minutes on each side, flipping twice.


I served these with strawberry balsamic salad and mustard potatoes, fallen chocolate cakes for dessert – recipes to follow.



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