1 Rack Baby Back Ribs
Signature Dry Rub
If you are low carbin', I recommend making your own dry rub since most pork rubs have brown sugar or some kind of sweetener. Just blend together your favorite seasonings to get the desired mix of salty, savory, & spicy flavors. Besides, making your own dry rub will automatically give you some "street cred" among the Southern BBQ folks. Have fun with it and come up with a catchy name for your signature rub. If you must have some sweetness, then you can blend in some sugar alcohols or artificial sweetener. Personally, I'll leave the sweet stuff to the folks in Kansas because here in Texas sweet BBQ makes less sense than a screen door on a submarine.
"Art's Country Engineered (We Ain't in Kansas Anymore) Texas Dry Rub Recipe"
1 tsp Salt
2 tsp Black Pepper
1/2 tsp Red Pepper
2 Tbsp Chili Powder
2 tsp Garlic Powder
1 tsp Fajita Seasoning
1/2 tsp Paprika
1 tsp Onion Powder
First remove the tough skin/membrane off of the back of the ribs. Take a small knife and insert it between the skin and meat (just under the skin) in the center of the rack. Make the slit between two center ribs and cut it deep enough to fit a finger into. Slide your finger between the skin and meat and pull the skin off of the ribs. This should enable you to remove the entire membrane in one piece. Might take a bit of muscle, but it should come off without too much struggle. Grunt loudly and finish with a carnivorous roar as you rip off the membrane to make sure you scare your guests a little bit and live up to your newly earned "Street Cred".
Next lay the ribs on a piece of aluminum foil and coat the entire rack of ribs (top/bottom/& sides) with your signature dry rub.
Slice and enjoy. The meat should be extremely tender and almost falling off the bone. The only downside is you will probably wish you would have done 2 or 3 racks of ribs.
Warning-Don't let too many people know that you cooked the ribs in the oven or you might loose some of that "Street Cred" mentioned earlier. These ribs might not have that amazing smokey flavor of ribs smoked over a mesquite fire all afternoon, but they are very simple to prepare and are sure to please.