Ingredients:

  • 2 racks pork baby back ribs (approximately 4.5 lbs)
  • 2 tbsp yellow mustard
  • 1/2 cup brown sugar, packed
  • 1/4 cup smoked paprika
  • 2 tbsp kosher salt
  • 2 tbsp black pepper, freshly cracked
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin

Instructions:

  1. Start by removing the silverskin (membrane) from the back of the ribs. Use a paper towel to grip the edge and pull it away in one clean motion.
  2. Pat the ribs completely dry with paper towels to ensure optimal spice adhesion.
  3. Apply a very thin coat of yellow mustard over the entire rack as a binder.
  4. In a small mixing bowl, whisk together the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, cayenne, and cumin.
  5. Generously apply the dry rub to the ribs, massaging it into the meat. Let the ribs sit for at least 30 minutes at room temperature to allow osmosis to occur.
  6. Preheat your oven to 275°F (135°C). Wrap the ribs tightly in heavy-duty aluminum foil and place them on a wire rack set inside a rimmed baking sheet.
  7. Bake for 3 hours, or until the meat is tender and has pulled back from the bone.
  8. Carefully open the foil and perform a final high-heat flash under the broiler for 2-3 minutes to caramelize the sugars and create a mahogany-colored bark.