Best-Ever Dry-Rub Ribs

Written by Emily Fawcett
2 Minute Read
Published on Jun 06, 2023


For the Spice Rub

  • 1/4 c. light brown sugar
  • 2 tbsp. smoked paprika
  • 1 1/2 tsp. onion powder 
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1/2 tsp. ground cayenne pepper (optional)

For the Rib

2 Racks 99 Counties St Louis Ribs (5 to 6 pounds total)

3 Tablespoons Pork Lard (melted) or another oil of your choice 

1/2 c. chicken stock 

1/4 c. apple cider vinegar

1 1/2 c. BBQ sauce (measure with your heart!)


  1. Preheat the grill to 300˚, with the coals or flames only under half of the grill.
  2. For the spice rub: Mix together the brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper and cayenne (optional).
  3. Place the ribs on a large sheet and remove the membrane from the underside of the ribs. Rub the lard or oil all over both sides of the ribs, then sprinkle with the spice rub. 
  4. Place the ribs on the tray with the curves of the bones facing down. Add the chicken stock and vinegar to the tray. 
  5. Wrap the tray tightly with aluminum foil and place on the grill over the side with no coals/flame. Cook over indirect heat until the internal temperature of the ribs reads 180˚F to 190˚F, (90 minutes to 2 hours - you could also bake these in a 300°F oven)
  6. Turn up the grill temperature to 375˚F and oil the grill grates well. Transfer the ribs directly over the grill grates and brush the tops with the BBQ sauce. Cover and cook for 5 minutes.
  7. Turn the ribs over and baste the other side with the BBQ sauce. Cover again and cook for an additional 5 minutes. 
  8. Continue basting and turning the ribs until the BBQ sauce has created a sticky coating and the ribs are charred in spots, 10 to 20 minutes longer.
  9. Transfer the ribs to a cutting board, brush with any remaining sauce, cut into pieces and serve.

Recipe inspired by Pioneer Woman

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