Nothing beats a smoky, tangy, dry-rubbed rack of ribs on the 4th of July. It’s all about the rub on these babies. What I love most about this recipe is that you can make your ribs ahead of time and finish them off on the grill. The rub has been perfected and all you need is 10 minutes away from the pontoon to cook these mouthwatering ribs.
Have a happy and safe 4th of July!
- 1/2 cup paprika
- 1/3 cup dark brown sugar
- 1/4 cup kosher salt
- 1 tablespoon garlic salt
- 1 tablespoon celery salt
- 1 tablespoon chili powder
- 1 tablespoon freshly ground black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons ground mustard
- 1 teaspoon celery seed
- 1/2 teaspoon cayenne pepper
- 8 pounds St. Louis baby back pork ribs (8 racks)
- 1 bottle favorite barbecue sauce plus more for dipping
- Mix together paprika, dark brown sugar, kosher salt, garlic salt, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, dry mustard , and celery seed in a small bowl.
- Preheat oven to 350°.
- Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
- Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a measuring cup; reserve juices. Let ribs cool completely.
- DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
- Heat a gas grill to high. Mix 2 cups of bbq sauce with rib juices and blend.
- Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes.
- Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.