Rub:
• ½ cup light brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon prepared chili powder
• 1 tablespoon freshly ground black pepper
2 racks baby back ribs, 1 ½-2lbs each
1) Mix rub
2) Remove thin white membrane from back of ribs. Season ribs all over with rub. Wrap ribs in plastic wrap and refrigerate for 1-3 hours.
3) Allow ribs to stand at room temp. for 20-30 minutes.
4) Grill over indirect low heat until the meat is very tender and has shrunk back from the ends of the bones, 1 ½-2 hours.
5) Transfer ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes.
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