There’s something about spicy, charred,  just-greasy-enough ribs that can set my heart a’flutter. (In a good way, that is!)

I’ve been looking at a whole rack of ribs all week, speculating on just how to cook ’em.  Actually, on the grill was an automatic – it was what to do with them before they hit the grill.  I have done them in any number of ways in the past, from boiling them to baking them to putting them on the grill whole to putting them on the grill in individual ribs.  There are pluses and minuses to everything.

I finally decided to make a dry rub of chipotle powder, garlic, cumin, black pepper, paprika, boonie pepper, Mexican oregano, and salt, rubbed it all in, and then put them into a hot oven for about 30 minutes.

I then sliced them into individual ribs and onto the grill they went.  I started out with them all around the perimeter so they would smoke, and the last 10 minutes or so were over pretty hot coals to char.  Love the char!

The end result was a spicy-smoky rib with meat that just fell off the bone.   Have I mentioned how much I’m enjoying charcoal grilling?!?

We served them up with leftover potatoes from last night and some corn.

The perfect finger-food (as long as there are lots of napkins)!

And later on there’s that same Dessert Dilemma as last night.