Pork Ribs aren’t really your typical budget friendly meal, but occasionally you need to splurge and stretch your budget. To get the most for our money we like to use Spare Ribs, there is a little more waste to them but the cost savings balances it out. Besides, Doug got the chance to try out a new spice rub inspired by Bobby Flay’s Burgers, Fries and Shakes Cookbook.

To prepare the ribs for the grill the first order of business it to wash them and pat dry, this ensures the rub will stick when you apply it.

Now on to the Rub, Doug was inspired to make his own Barbecue Dry Rub, adapting the Barbecue Seasoning that we found in Bobby Flay’s Burgers, Fries and Shakes Cookbook that he uses on his Homemade Potato Chips. Doug has always been the adventurous type when it comes to his food, it started early in our marriage with escargot…but that’s a story we won’t get into right now. We increased the brown sugar a little to get a nice crusting on the ribs and reduced some of the other spices as I’m not a huge fan of spicy food.

Once you have measured out all the individual spices blend them together and generously coat the ribs on all sides, then wrap in plastic wrap and refrigerate for 1 – 2 hours. Remove the ribs from the refrigerator about 10 or 15 minutes before you are ready to place it on the grill to allow the meat to come to room temperature.

Now it’s time to get the grill ready, ribs need to be cooked for a long time, if you aren’t cooking them for 4 hours or more it doesn’t allow all the flavors to come together. Plus it takes that long for the meat to get nice and tender.

Make sure you have the grill set up for indirect heat and low, low heat. I’m talking 225 to 275F degrees at the most.

Grill Set Up (Indirect Heat)

  • Charcoal – Start your charcoal in a pile, once white hot separate into equal amounts and move to opposite sides of grill bottom. Add fresh charcoal during cooking to maintain 225-275F.
  • Gas Grill – Light all your burners and pre-heat the grill to 500F, turn off burners that will be directly under the ribs. Place ribs on the grill skin side down allow to cook for 10 to 15 minutes then flip. Let the ribs cook, adjust your burners to maintain 225 to 275F over the entire cooking period.

Check your grill only occasionally, when done cooking let the ribs rest for 10 minutesthen dig in and enjoy!

These just call to be served with Bush’s Southern Pit Grillin’ Beans.

Grillin’ Bold this Memorial Day? Bush’s has the beans for it. Come join the cookout with Cookin’ Canuck and Hoosier Homemade sponsored by Bush’s Grillin’ Beans

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Barbecue Dry Rub Grilled Pork Ribs

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Barbecue Dry Rub from Pocket Change Gourmet

  • Total Time: 7 hours 15 minutes


  • 2 teaspoons Sweet Paprika
  • 1 teaspoon Chile Powder
  • 1 teaspoon Cumin
  • 2 teaspoons Kosher Salt
  • 2 teaspoons Minced Onion
  • 1 teaspoon Garlic Powder
  • 1 Tablespoon Brown Sugar
  • 1/2 teaspoon Black Pepper


  1. Blend all ingredients together in a small bowl then generously rub into ribs
  2. Wrap ribs in plastic wrap for 1-2 hours prior to placing on grill
  • Prep Time: 15 minutes
  • Cook Time: 7 hours

Have you tried cooking ribs on the grill before? What spices do you like in your rub?

Linking to…Weekly Round up, Gooseberry Patch


1 Comment

  1. These look so good-love ribs!!!!! My husband and son like the dry rubbed, but I want the ribs slathered with sauce ( or as they say here in Memphis “wet”). There is also “muddy” – which is dry rubbed and then sauced!!! Something for everyone! Doug’s rub recipe sounds pretty mild – which is a good thing, I’m going to give it a try. Most rubs are waaaaay to spicy. So thanks, Doug!

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