Preheat grill to high heat.
Combine cumin, chili powder, paprika, salt, and pepper in a small lidded jar and shake to mix.
Sprinkle as much of the spice mix on to both sides of the ribs as desired but do not rub the spices heavily in to the ribs. If you have extra spice leftover, store it for future use.
If you do not have a drip pan for your grill you can make one with aluminum foil to prevent flare-ups. Lay ribs on the grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Brush ribs with the barbecue sauce and grill an additional 5 minutes.
By Deeli from Richland, WA
Preheat grill for high heat.
In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid and shake to mix.
Trim the membrane sheath from the back of each rack of ribs. Run a small, sharp knife between the membrane of each rib and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack or cut between each rib bone and pile individually on a platter.
|Time:||20 Minutes Preparation Time|
60-65 Minutes Cooking Time
By LRP from LWL, MA