Take ribs and turn over to remove bottom membrane. You can just work your fingers inside the membrane and it should pull right off. Thoroughly mix dry rub ingredients together in bowl. Turn the ribs over and coat both sides with the dry rub. Place in the refrigerator and let ribs sit overnight.
Light the grill and heat it to about 325 degrees. (I light my grill with charcoal and then begin adding hickory to it, keeping a consistent temperature throughout the cooking process.) Cook ribs in a standup rack for 2 hours. This will allow a lot of the fat to render down from the ribs and cook in that nice smoky flavor. Once your ribs have cooked for two hours, remove them from the grill and put a light coat of barbecue sauce on them. Wrap each slab in aluminum foil and place back on the grill for another 2 hours. This should help the ribs keep a lot of their moisture and make them very tender. Pull off the grill and serve.
Meaty portions of the baby back ribs, marinated with the choice of barbecue sauce and some rubs! The chef showcases hot to get these ribs done to perfection with all the flavors sealed in and the meat intact with the juices. Watch the video for more!