Serves: 6
Total Calories: 1,432
TO MAKE THE RUB: In a spice grinder or blender pulse the rub ingredients for a few seconds until the seeds are coarsely ground. Do in two batches, if necessary. The rub should have a slightly coarse texture.
Spread the rub generously on all sides of the ribs and allow to stand at room temperature for 20 to 30 minutes before grilling.
Follow the grill's instructions for using wood chunks. Grill the ribs, rib side down, over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Everybody's Favorite "Dry" Ribs recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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