ST. LOUIS BABY BACK RIBS

By Beefman-2

ST. LOUIS STYLE BABY BACK RIBS

Ingredients

• 3 - 6 RACKS BABY BACK RIBS
• ST. LOUIS RB
• 1/2 cup dark brown sugar
• 1 tablespoon fresh ground black pepper
• 2 tablespoons coarse kosher salt
• 1 teaspoon cumin
• 1 teaspoon cayenne
• 2 teaspoons chili powder
• 2 tablespoons paprika
• 2 teaspoons ground mustard
• 2 teaspoons granulated garlic

Preparation

Step 1

REMOVE MEMBRANE FROM RIBS.

MIX RUB TOGETHER IN A BOWL PLACE IN SHAKER, APPLY EVEN COAT TO RIBS, STORE REMAINDER OF RB IN AIR TIGHT CONTAINER.

CUT RIBS IN HALF. MIX SEASONING TOGETHER AND SHAKE ONTO RIBS COATING EVENLY, PLACE IN TUPPERWARE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT

REMOVE FROM FRIDGE AND PLACE ON COUNTER, ALLOW TO COME UP TO ROOM TEMPERATURE FOR 1 HOUR.

PREHEAT OVEN TO 350 F OR GRILL IN OVEN, PLACE IN ALUMINIUM TRAY MEAT SIDE UP, BAKE FOR 1 HOUR, BASTE BOTH SIDES WITH YOUR FAVOURITE BBQ SAUCE, COVER AND BACK IN OVEN FOR ANOTHER HOUR,

SERVE WHEN READY