1. In a small bowl, mix together brown sugar, salt, paprika, chili powder, thyme, cumin, tarragon, and black pepper. Generously season the meatier side of the ribs with the spice blend—use as much as you prefer. (Feel free to store any extra rub in an airtight container for later use.) Cover the ribs and place them in the refrigerator for 2 to 4 hours to let the flavors absorb.

2. Preheat your grill to medium heat. Place the ribs on the grill, seasoned side down, and cook for about 15–20 minutes, keeping a close eye to prevent charring.

3. Flip the ribs over and reduce the heat. Begin brushing with your favorite barbecue sauce and continue grilling until the internal temperature reaches 150°F at the thickest point. Baste a few more times during the final 20–25 minutes, adjusting the heat as needed to avoid burning.

4. Prep for grilling: Leave a bit of space between the meat and vegetables on the skewers so the heat can circulate. Lightly brush the kebabs with any leftover marinade for extra flavor.

5. Once done, remove the ribs from the grill and let them rest for 5–10 minutes before slicing between the bones to serve.

Recipe adapted from: https://ayearatthetable.com/4th-of-july-rubbed-barbecue-pork-baby-back-ribs/