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Ingredients

• ✓ steak marinade
• pork baby back rib
• dijon mustard
• brown sugar
• paprika
• garlic powder
• onion powder
• black pepper
• cumin

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Tear off 2 sheets of aluminum foil about 30 inches long; place onto a work surface.
2. 2 Divide ribs in half; place each half on 1 sheet foil in a single layer. Spread Dijon mustard onto both sides of ribs. Combine brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl until thoroughly mixed; generously rub onto both sides of ribs.
3. 3 Fold excess aluminum foil for each sheet to make a double-thick top layer; pinch and fold tops and sides together to completely enclose ribs in foil, leaving room for heat to circulate.
4. 4 Place rib foil packets on the preheated grill, close the lid, and grill until ribs are tender and thoroughly cooked through, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a rib should read at least 160 degrees F (70 degrees C). Remove ribs from foil; discard foil.
5. 5 Return ribs to the grill; brush each side with marinade. Grill until charred, good grill marks appear, and marinade cooks onto ribs, about 15 minutes more. Flip ribs; baste occasionally with marinade.

By Kevin L Smith