Ingredients:
- 4 lbs pork ribs
- 1/2 cup packed brown sugar
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp cajun seasoning
- 1 1/2 tsp black pepper
- 1 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp mustard powder
- Cooking spray (oil)
- Your favorite BBQ sauce for basting
Instructions:
- Begin by rinsing the rib tips and patting them dry with paper towels. Remove any membrane or excess skin from the tips.
- Combine brown sugar, onion powder, garlic powder, cajun seasoning, black pepper, smoked paprika, kosher salt, cumin, chili powder, mustard powder, and cayenne pepper in a plastic bag, ensuring a thorough mix.
- On a large baking sheet lined with non-stick foil, arrange the rib tips, making sure the foil extends beyond the ribs.
- Spray the ribs with oil, then generously rub the dry spice mixture on each side.
- Cover the ribs tightly with foil and refrigerate for at least 6 hours or overnight.
Grilling:
- Oil the grill grates to prevent sticking.
- When the grill is hot, place the ribs bone side down over indirect heat and grill covered for 1 ½ hours. Turn them and grill for another 1 ½ hours over indirect heat.
- Monitor the ribs to prevent sticking or burning. After about 3 hours, they should be very tender. If not, grill for an additional 30 minutes, aiming for an internal temperature of 145°F.
- Move the ribs to direct heat, brush with BBQ sauce on both sides, and grill uncovered for 5-10 minutes before removing.
Baking Ribs:
- Preheat the oven to 300 degrees F.
- Bake the ribs for 2 ½ hours, checking for tenderness. If needed, continue baking for another 30-45 minutes until they reach an internal temperature of 145°F.
- Drain excess fat, apply BBQ sauce to both sides, and broil for 5 minutes bone side down. Brush with sauce again and broil until lightly browned and bubbly. For extra stickiness, broil for a few more minutes.
