Tim Love's rib rules are few, but strict: Don't par-boil, rub liberally but never sauce, and once they're smoking, keep your hands off.
Ingredients
1
For the rub:
1
1
3
1
1
1
1
1
Special equipment:
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Preparation
Prepare the grill for indirect heat:
Step 1
If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.
Prepare the ribs:
Step 2
Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
Prepare the rub:
Step 3
In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.
Step 4
Generously season ribs with the mixture, rubbing onto both sides of the rack.
Step 5
Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225°F. Cook the ribs for about 3 to 4 hours or until tender.