2 racks of ribs, preferably baby/loin back
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoon brown sugar
2 tablespoons salt
1 teaspoon black pepper
If using charcoal grill, place about 20 or more coals in grill in a pyramid shape. Coat with lighter fluid and light the coals. Let the coals turn gray, about 10 to 15 minutes, then spread the coals into an even layer.
For propane, turn burners on high heat, lower the lid and heat for 15 minutes then turn burners to medium heat.
In a small bowl, combine your dry ingredients and set to the side.
Take ribs out fridge and let them sit for 15 minutes. This will help your ribs from shock when placed on the grill.
Remove membrane from the back of the ribs and discard.
Rubs the dry rub on the ribs, coating the ribs evenly.
Put ribs on the grill, face down and cook for 25 to 30 minutes, turning once every 5 minutes. Basting with barbecue sauce is optional.
Cook until meat is no longer pinks and remove from grill.
Let them sit for 10 to 15 minutes, cut them into individual ribs and serve.