New York-Style Baby Back Ribs

Preheat your outdoor grill to a medium heat setting, ensuring the grates are lightly coated with oil. Prepare two large sheets of aluminum foil, approximately 30 inches in length, and lay them flat on a work surface.

Cut the pork ribs into two equal halves and place one half of the ribs on each sheet of aluminum, arranging them in a single layer. Spread a thin layer of mustard evenly onto both sides of the ribs.

In a separate bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin. Mix these dry ingredients thoroughly until they are well blended.

Generously apply the spice mixture to both sides of the ribs, ensuring an even coating.

Fold one edge of each aluminum sheet over to create a thick, double-layered top surface. Pinch and fold the edges together, completely encasing the ribs in foil while allowing for adequate heat circulation.

Place both packets of ribs onto the preheated grill, close the lid, and cook for approximately 45 minutes or until the meat is tender and fully cooked through. Use a food thermometer to check for an internal temperature of at least 160 degrees F (70 degrees C).

Remove the ribs from the foil, discarding it to reveal the tender, cooked meat.

Place the ribs back on the grill and brush each side with the steak marinade. Continue to cook until the ribs display a nice char, good grill marks, and the marinade has cooked onto the outside of the ribs. This should take about 15 more minutes, with occasional basting and turning to ensure even cooking.