Gil’s BBQ Ribs
2 tablespoons brown sugar
2 tablespoons Big Sur Cowboy Rub
1 tablespoon ground cumin
2 teaspoons San Fran Sea Salt
1 rack baby back ribs
1 1/2 cups Gil’s Roasted Chipotle Garlic Grille Sauce
Preheat one side of a gas grill to medium heat or prep charcoals on a charcoal grill (once the coals are hot, push them over to one side of the grill), maintaining a grill temperature at around 300-325°F.
Place brown sugar, cowboy rub, cumin, and salt in a medium bowl, stir to combine the rub. Allow the ribs to rest at room temperature for 30 minutes, then trim the ribs, removing the membrane (located on the back of each rib) if necessary. Place the ribs on a large sheet of aluminum foil and cover, both sides, with the rub. Loosely wrap the ribs in the foil and place on the side of the grill away from the direct heat. Cook for 1-2 hours, undisturbed, or until the meat is fork tender (checking at the 1 hour point to see your progress). Remove the ribs from the grill, transfer to a large platter, and brush (both sides) with grille sauce. *Make sure to oil the grill grates to keep the ribs from sticking.* Return to the grill, this time placing the ribs directly over the heat source (the ‘hot’ side), and grill for 10-15 minutes, flipping occasionally, or until the sauce has caramelized slightly. Remove from the grill, allow to rest for 15 minutes before slicing.