Dry rub recipe adapted from the Food Network.
Dry Rub ( I doubled this and had lots of leftovers (but I don't think a single batch would have been enough for how many ribs I had))
1 Tbsp. Cumin
1 Tbsp. Paprika
1 Tbsp. Garlic Salt
1 Tbsp. Onion Salt
1 Tbsp. Chili Powder
3 Tbsp. Brown Sugar
1/4 Tsp. Salt
1 Tsp. Cayenne Pepper
2 Tsp. Black Pepper
Ribs (I used pork back ribs x2 racks)
1/4 C. Apple Cider Vinegar
1 Tsp. Liquid Smoke
~Combine all rub ingredients and mix (I place everything into a small Ziplock baggie so it's easy to shake to mix, and easy storage too for the extras).
~Place rack of ribs on a sheet of tinfoil, remove membrane.
~Combine vinegar and liquid smoke and brush onto ribs
~Coat ribs generously with rub and pat into meat with hands
~Repeat on the other side
~Wrap up in the tinfoil and allow to sit in the fridge (for however long you have to wait)
~Place tinfoil wrapped meat on BBQ and cook until meat begins to pull away from the bone.