Back ribs (aka baby back ribs) are cut from the top of the rib cage near the loin. They’re:
Leaner and more tender than spare ribs
Smaller and quicker to cook
Perfect for backyard BBQ or oven finishing
Pro Tip: Look for racks with good meat coverage over the bones and minimal surface fat.
🧂 2) The Perfect Dry Rub (Flavor Foundation)
Classic BBQ Dry Rub
2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
½ tsp cayenne (optional heat)
Prep Steps:
Remove the membrane (silver skin) from the back of the ribs.
Pat dry with paper towels.
Lightly coat with mustard or oil (binder).
Generously apply dry rub on both sides.
Wrap and refrigerate at least 2 hours (overnight = better).
The Masterclass Guide to BBQ Back Ribs
