2 Racks of Pork Back Ribs
4 Tablespoons Sea Salt (no iodine), ground medium course
2 Tablespoons Black Peppercorns, ground medium coarse
2 Tablespoons Brown Sugar (packed)
1 Tablespoons Powdered Chipotle Peppers
1 Tablespoons Powdered Cayenne Peppers
2 Tablespoons Ground Mustard Seeds
2 Tablespoons Powdered / Granulated Garlic
2 Tablespoons Powdered Onion
1 Tablespoons Ground Coriander (ground medium course if possible)
The quality of the spices are critical to the flavor of the dry rub. I recommend looking at Penzeys Spices online or at their store location in Winter Park. Mix all the spices and other ingredients together in a bowl and store the excess for future use in a glass container. This recipe will only use 4-6 tablespoons of the spice mix.
Clean the pork ribs and place them in a marinating pan. Use approximately 2 tablespoon of spice mix for each side of the rack and massage into the meat. Refridgerate in the covered marinating pan for at least one hour.
Heat the grill to approximately 350 degrees and put on the ribs meat side up / bone side down. Keep the heat steady and avoid scorching the meat. Cook for 45 minutes and then turn meat side down for 15 minutes. Make certain the center meat temperature reaches at least 160 - 180 degrees. Allow the meat to stand for at least 5 minutes to keep the moisture inside. Cut individual ribs and serve hot.