My husband and I loved this recipe - great flavor and great directions on grilling the ribs. We had been grilling them without the aluminum foil therefore they always burned. I did take a reviewer's advice and cut down the cumin by half. Easy prep and tasted great!

I have tried ribs so many times without any success, so when I found this recipe with all the great reviews I thought I would try it one more time. I followed the recipe exactly, but the ribs were not even close to being done. I had to finish them off under the broiler, but then when we tasted them the dry rub was so awful we couldn't even eat them. This was the last time that I will ever attempt to cook/grill/prepare ribs. The only thing that worked in this was how to get the membrane off and that wasn't even in the original recipe!

I usually do ribs in a smoker with a dry rub similar to the one in this recipe. But I was feeling lazy one day and decided to use this grill method. It turned out OK. You need to have a grill that is just slightly vented when shut. Many of the new gas grills have a large vent opening in the back when the lid is shut. This tends to let too much dry heat flow across the ribs and increases the cooking time. I’ll try this again but use a drip pan filled with 2 cups water, 3 cups apple cider and a can of Coca Cola to add moisture to the closed grill. The cider mixture reduces and mixes with the drippings and creates a great base for your homemade BBQ Sauce.

Awesome recipe. They looked like restaurant ribs when taken off the grill. The 300 degrees method for an hour really does work perfectly. I had a hard time removing the membrane with a butter knife and I also tried with a sharp knife. It never came off in one piece for me at all. I had smaller pieces of membrane even after using the paper towel method. Maybe that was because my ribs were frozen prior to thawing out from Market Day? It was so hard to not peek during the cooking process, but so worth the wait and well worth being patient. YUM!

Used the spice mixture (Penzey's has a great smoked paprika) on a pork loin, grilled it over charcoal (indirect heat) and used "Becki's Oven Barbecue Chicken" bbq sauce. Wow! My husband wolfed it down - no, really, the man NEVER likes pork and he ate almost all of it and asked to have the rest for his lunches this week. Wow!! 5 stars well deserved!

These ribs are great. I add the rub in the morning or night before, then wrap in plastic or foil. Proceed as usual for cooking. They are easy and tasty! DON'T open the lid... Fool proof and tasty.

Terrific recipe - I've been using it ever since I found it. Variations I've tried include substituting chipotle chilli powder instead of regular - gives a nice smoky flavor; adding some fresh garlic; smothering the ribs with dijon underneath the rub; as well as cooking the ribs on the crockpot prior to finishing on the grill. Everyone LOVES these ribs!

These were really good, but I used as much of the spices as the recipe stated, and the ribs tasted way too tex-mex for me. Next time will use half as much cumin and chili powder and add celery salt and maybe some garlic.

This is a very good rub. I rubbed the ribs, wrapped it in bacon and refrigerated it over night for a BBQ the next day, big hit.

These were the best ribs I ever had. I have been trying to make ribs as good as a restaraunt and this is the first recipe that even surpassed that expectation. The ribs I used had even been frozen for a while! Thank you!

I have been using this recipe for 2 years and it has become THE BBQ RIB RECIPE for my large extended family! A few tips for those trying it for the first time: *removing the membrane is a must and is easy to do *do the spice rub in advance of cooking and wrap the ribs in plastic wrap to allow the spices to permeate the ribs. I usually do it in the morning and let them sit in fridge all day. *for great extra flavor we use an aluminum foil packet (large one) of soaked mesquite chips placed on coals when we turn on the grill. They are smoking by the time the grill is really hot. Soak them as long as possible and leave some water in the packet. Punch holes in top of packet with a fork to allow the steam to smoke the ribs. *ABSOLUTELY do not open the grill while cooking! We usually put two racks of ribs on the top rack of grill and 4 split chicken breasts (also with the rub) right on top of the aluminum foil drip sheet. They are wonderul! We use Sweet Baby Ray's on both the ribs and chicken breasts after we take them off the grill and place in warm oven along with garlic bread to heat while getting everything ready to serve. They are perfect and well deserving of five stars! We usually serve with marinated coleslaw, potato salad and garlic bread. A great company recipe as everything is made ahead and you can visit while they are cooking. Have tried this in the oven and while good, nothing beats the grill method with the mesquite flavor. Have also tried the hickory

I was worried about leaving the ribs in the BBQ without opening the lid. But i followed the recipe exactly. These tured out to be the best ribs my son and i ever had, definitely will make again.

Best ribs I've ever had! Definitely use the butter knife/paper towel membrane removal method. Works like a charm! I can't wait till grilling season so I can start making these again!

The easiest way to cook ribs! Those of you who think ribs are too hard to make...use this method of cooking it's fool proof! Use any rub you like but this is the easiest way to cook ribs...no babysitting required!

I followed the cooking directions and used a rub here in Austin (Rudy's). Cooking directions on ribs are the key to good ribs...these were incredibly moist and tender...the guys devoured them. I don't like meat (and they always tease me when I eat it)...Well, we wiped out two huge racks, the teens, the hub, me and the teens friend. Good stuff..made it on the Weber..with smoke chips. Awesome!

This was a great rub- we doubled the recipe and it was plenty for a big pack of ribs from Costco. We didnt follow the instructions for cooking the ribs because we wanted to smoke them while they were cooking- we did 3 hours at 250 on the BBQ with loads and loads of hickory chunks added when needed. VERY GOOD RIBS!!!

My family raves about this recipe! It is foolproof and really tasty. If you like your ribs slightly spicy, I think the ribs should marinate in the rub for a few hours before grilling.

I LOVE this recipe!!! Excellent flavor. The key is removing the membrane. I use this technique even when I use (rarely) a different recipe.

This is a favorite of ours! Excellent!

I didn't believe it but my baby backs turned out just like the ribs from a pit BBQ! Until now I had always pre-cooked my ribs in the oven and finished them on the grill. No more! My husband is from Texas and half way through dinner he paused and said "You aren't going to cook them any other way are you? They taste just like home." Need I say more? I kept the grill temp. at 300 and cooked them for an hour and 1/2. These ribs were tender and delicious without being over cooked and falling off the bone, which we don't like. I even threw several chunks of chicken on the grill with the ribs and they also came out perfect. I haven't been this excited about a new recipe in a long time. Thank you so much for posting this 5+ star recipe!