NEW RECIPE: Grilled Baby Back Ribs Dry Rub (Big Green Egg/Grill)

Grilled Baby Back Ribs Dry Rub (Big Green Egg/Grill)

It seems like every single recipe for pork ribs involves sugar. Not this one. Not only does this recipe for a pork baby back rib dry rub lack any and all forms of sugar, it has a flavor that will make you wish you made a full rack of ribs for every person in the house hold. These ribs are beyond. Proof that you don’t need no stinkin’ sugar.

You can make this on the grill or a smoker or a smoker grill combo. I made mine on my trusty Big Green Egg.

Note: the apple cider vinegar at the very end ties all the flavors together without being overwhelmingly vinegar-y. Ironically this is what people say about me at a party.

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Grilled Baby Back Ribs Dry Rub (Big Green Egg/Grill)

4 from 1 vote
Course Main Dishes, Sauces/Dressings/Marinades
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo


  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 teaspoon dried thyme
  • 1 teaspoon ground white pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cayenne (optional for spice)
  • 1 full rack pork baby back ribs, usually around 2.5-3 pounds
  • 1/4 cup apple cider vinegar


  • Whisk together spices, rub on rack of ribs. Let sit in fridge 2-8 hours. Remove from fridge and bring to room temperature before grilling.
  • Prepare grill/smoker/Big Green Egg to 300-325 degrees. Place heavy duty aluminum foil on grill grate. Place ribs meaty side up. Close lid and cook for 45 minutes to 1 hour, on the foil, until done through, or when ribs are fork tender. If you have a thick rack of ribs, this could take much longer. Remove foil from under ribs, and place ribs back on grill grate. Mop one side of the ribs with apple cider vinegar, and then sear ribs, cooking an additional 4-5 minutes per side. Repeat mop and sear on the other side of ribs. Remove from heat and let stand 5-10 minutes. Cut ribs and serve.
Keyword celiac
Tried this recipe?Let us know how it was!


  • Bradley Rossin / Reply

    4 stars
    I’ve bought both books and like all of Anna’s recipe. This was great, I really enjoyed it, but the rest of my household thought it was to spicy.

  • Papa John / Reply

    I thought it was very good. My wife thought it was to spicy and hot. It had just a bite of heat to it.

  • Question…direct or indirect heat with the Big Green Egg

    • Direct heat is fine since you are cooking these at a slow and low temp.

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