Daddy Hughey, aka, Geoff, has been perfecting his Baby Back Rib recipe for years. I honestly believe, that he has finally got just the right combination of spices, cooking time, and technique. I’m no rib expert, but I think these come out perfect every time!
One thing we have found is that the quality of the meat you purchase has a lot to do with the final product. We go to our local Butcher shop where we are able to purchase local, grass fed pork.
2 racks of Baby Back Ribs
1 cup firmly packed dark brown sugar
1/2 cup granulated garlic
1/2 cup kosher salt
1/2 cup paprika
2 tbs granulated onion
1 tbs creole seasoning
1 tbs chili powder
1 tbs ground red pepper
1 tbs ground cumin
1 tbs ground black pepper
1/4 cup olive
1 tbs mustard
1. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling.
2. Mix olive oil and mustard together. Using a pastry brush,coat the surface of the meat
3. Sprinkle meat with rub and massage into meat.
4. If you have time, wrap with platic wrap and chill for 8 hours, if you don’t proceed to next step.
5. Cook ribs on a foil lined cookie sheet for 1 hour at 350
6. Take ribs out of oven and cover with foil and then cook at 225 for 2 more hours
7. Take ribs out of oven, slather with your favorite BBQ sauce, fire up your grill to a high heat and finish the ribs off by giving them a nice char on the grill.