– baby back ribs – barbecue sauce – brown sugar – sea salt – black pepper – chili powder – smoked paprika – garlic powder – onion powder – dry mustard – oregano
After preparing the dry rub, the next step is placing a generous coating of the rub on the ribs and actually rubbing it in a bit. Coat both sides of the ribs with the dry rub.
Cut 8 sections of foil approximately 15 inches by 18 inches. (or if you’re using the 12-inch roll of foil, make the sections 12 inches by 15 inches).
Wrap each section in one piece of foil, tucking the end pieces in to make a package.
Wrap each section in one piece of foil, tucking the end pieces in to make a package.
Repeat this process with another piece of foil for each half rack. Place the rack in the opposite direction so the seams aren’t running the same way.
Place the dry-rubbed ribs in the refrigerator for two hours to allow the dry rub to penetrate into the meat. Place the ribs on the unlit section of the grill.