Grilled Pork Baby Back Ribs with Espresso Ancho Chile Rub

Grilled Baby Backs are to many their favorite ribs off the grill. This is a great and simple recipe, easy and really good. Baby backs, grilled with the rich flavor of the rub and then a squeeze of lime or lemon. These are great for hot weather, since they not really as sticky as some other recipes, also killer for the tailgating.

I like to serve these ribs with the grilled corn on the cob with cilantro, Serrano chile, feta and lime. (I confess, I cut the corn off the cob.) Also, garlicky potatoes or garlic fries work great too.

Prepare to two zone fire with this rub, I like to put some initial grill marks on the hot side, then finish cooking the ribs with the low fire or indirect. When the bones a poking out a bit and when the rack begins to separate a bit when flexed they are done! Enjoy. This is great with a nice big zinfandel such as Dover Canyon's Cujo.

Espresso Ancho Chile Spice Rub 

Prepare to two zone fire with this rub, I like to put some initial grill marks on the hot side, then finish cooking the ribs with the low fire or indirect. When the bones a poking out a bit and when the rack begins to separate a bit when flexed they are done! Enjoy. This is great with a nice big zinfandel such as Dover Canyon's Cujo.

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