08/01/2009 05:12 am ET Updated May 25, 2011

Barbecue Recipe: Award-Winning Ribs

Dry Rub Ingredients:

2 cups white granulated sugar
2 TBSP ground cumin
2TBSP Chili Powder
1 TBSP Garlic Powder
1 tsp salt
1 tsp ground black pepper
1 tsp crushed red pepper
couple dashes cayenne pepper
Sometimes I use a dash of cinnamon, sometimes I use some celery seed - depends on what I have on hand.


Sprinkle generously over baby back ribs (I leave the membrane on). Let sit at least 2 hours. We have a natural gas grill. Crank it up to about 450 degrees. Put on grill membrane side down for five minutes. Figure out your hot spots and adjust the meat. Five minutes on other side - then turn the heat down to 325 degrees and move the meat UP to top rack-membrane side down again for another 45 minutes or so. Check for 'thick' ribs and readjust the meat. Serve HOT. I make homemade apricot peach jam and I will mix it with crushed red peppers and baste during last five minutes or serve Gates Spicy mixed with Gates Mild on the side. We have won awards with this one. Mighty fine, if I do say so myself. (PS. The rub works on chicken, too - we prefer ribs).