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Savory Brown Sugar Dry Rub Baby Back Ribs Recipe for Perfect Smoky Char

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This recipe delivers tender baby back ribs with a caramelized crust and smoky char using a simple brown sugar dry rub. Perfect for easy weeknight dinners or backyard cookouts.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds or 900 to 1130 grams)
  • ¼ cup packed brown sugar (light brown sugar preferred)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil

Instructions

  1. Remove the silver membrane from the back of the baby back ribs using a sharp knife and paper towels for grip. Pat the ribs dry.
  2. In a mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, and optional cayenne pepper. Mix well.
  3. Lightly brush or rub olive oil over both sides of the ribs.
  4. Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Wrap tightly in plastic wrap or place in a covered container and refrigerate for at least 2 hours, preferably overnight.
  5. Preheat grill to medium heat (about 275°F or 135°C) or oven to 300°F (150°C). Remove ribs from fridge and let come to room temperature for about 20 minutes.
  6. For oven: place ribs on foil-lined baking sheet or wire rack, cover tightly with foil, bake for 2 hours, then remove foil and bake an additional 30 minutes to develop crust and smoky char. For grill: cook ribs over indirect heat with lid closed, turning every 30 minutes until tender and crusty (about 2 to 2.5 hours).
  7. Move ribs directly over medium-high heat for 5-10 minutes to get smoky char, watching closely to avoid burning.
  8. Let ribs rest for 10 minutes before slicing between the bones and serving.

Notes

Remove the silver membrane for better flavor absorption and tenderness. Cook low and slow to keep ribs juicy. Rest ribs after cooking to redistribute juices. Use a meat thermometer to check for 190°F (88°C) for perfect tenderness. Spray water on grill flare-ups to avoid burning. For oven cooking, wrap ribs tightly in foil to retain moisture.

Nutrition

Keywords: baby back ribs, dry rub, brown sugar ribs, smoky ribs, barbecue, grill ribs, oven ribs, easy ribs recipe

Find it online: https://cooksybite.com/savory-brown-sugar-dry-rub-baby-back-ribs-recipe-for-perfect-smoky-char/