smoked dry rubbed baby back ribs


  • 1/4 Cup dark brown sugar

  • 1/4 Cup sea salt

  • 1/4 Cup pimentón (smoked paprika)

  • 2 Tablespoon black pepper

  • 2 Teaspoon granulated onion

  • 2 Teaspoon granulated garlic

  • 1 Teaspoon ground cumin

  • 1/2 Teaspoon ground cinnamon

  • 1/4 Teaspoon ground nutmeg

  • 4 Rack (8-10 lb total) baby back ribs

  • 2 Cup Your Favorite 'Que BBQ Sauce

  • Your Favorite 'Que BBQ Sauce




For the Rub: Combine all the rub ingredients in a small bowl and whisk to mix.


If your butcher has not already done so, remove the thin silverskin from the bone-side of the ribs by working the tip of a butter knife or screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then pull the membrane off.


Sprinkle the rub over both sides of the ribs. You will need about 1-1/2 tablespoons of rub for each side.


When ready to cook, set Z Grill temperature to 250℉ and preheat, lid closed for 15 minutes.


Place the ribs bone-side down on the grill grate. Smoke the ribs until browned and very tender, and the internal temperature reaches 203°F.


Remove the ribs from the grill grate and let rest.


Increase the temperature of the Z Grill to 375℉ and allow to preheat.


Brush the ribs with Z Grill ’Que BBQ Sauce and grill for 6 to 8 minutes per side, or until the sauce has set.


Cut each rack into halves or individual ribs for serving. Enjoy!