Ingredients Jump to Instructions ↓

  1. 1 slab pork back ribs, about 1 1/2 to 2 pounds

  2. 2 tablespoons black peppercorns

  3. 1 tablespoon fennel seed

  4. 1 tablespoon dried sage

  5. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In blender container or spice grinder, blend together well the pepper, fennel, sage and salt.

  2. Rub about 2 tablespoons rub, or to taste, over all surfaces of ribs. Store any remaining rub in tightly covered jar.

  3. Prepare banked fire in covered kettle-style grill.

  4. Grill ribs over indirect heat, turning a couple of times, for about 2 hours, until meat is very tender.


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