Best 2 Bbq Ribs Dry Rub Recipes
For a finger-licking barbecue experience, look no further than the iconic barbecue ribs dry rub. This cooking technique involves coating succulent pork ribs with a tantalizing blend of herbs, spices, and seasonings, resulting in a smoky, flavorful, and fall-off-the-bone meat that tantalizes taste buds. With the right recipe and a little patience, you can create lip-smacking barbecue ribs dry rub that will impress your family and friends at your next backyard gathering or special occasion. In this article, we will walk you through the essential steps for preparing the perfect barbecue ribs dry rub, from selecting the right ribs and preparing the rub to cooking the ribs to perfection. So, get ready to elevate your barbecue game and embark on a culinary adventure that will leave everyone craving more.
Here are our top 2 tried and tested recipes!
BBQ RIBS DRY RUB
This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ.
Provided by baumer64
Categories Pork
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together dry ingredients.
- Rub liberally all over the ribs on both sides. (For more flavor penetration, pull off membrane from the bone side of ribs).
- Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight.
- Heat smoker/cooker to at least 250°F and keep between 250-300°F.
- Pour 2 cups of the apple juice in water pan to steam the ribs with.
- Add soaked hardwood chips or smoking wood of your choice to the smoker.
- Amount of smoke is up to you.
- After about 3 hours, internal temperature of the meat should be around 170°F In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don't drown the ribs in juice but moisten them, about another hour or so.
- If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.
GRILLED BBQ SHORT RIBS WITH DRY RUB
Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
- Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
- Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
- Serve with additional barbecue sauce as desired.
Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g
Tips:
- Choose the right ribs: Baby back ribs are the most popular choice for dry rubs, as they are more tender and flavorful. Spare ribs are also a good option, but they are a bit tougher and require longer cooking.
- Make sure your ribs are trimmed: Remove any excess fat or skin from the ribs before applying the rub. This will help the rub adhere better to the meat and create a more flavorful crust.
- Use a generous amount of rub: Don't be afraid to use a lot of rub! The more rub you use, the more flavor your ribs will have. Be sure to rub the spices evenly all over the ribs.
- Let the ribs rest: After you apply the rub, let the ribs rest for at least 30 minutes, or up to overnight. This will allow the flavors of the rub to penetrate the meat.
- Cook the ribs slowly and low: The best way to cook dry rub ribs is to cook them slowly and low. This will help the ribs to become tender and fall off the bone.
- Baste the ribs periodically: While the ribs are cooking, baste them with a mixture of apple cider vinegar and water. This will help to keep the ribs moist and flavorful.
- Let the ribs rest before serving: Once the ribs are cooked, let them rest for 10-15 minutes before serving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Dry rub ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following the tips above, you can create fall-off-the-bone ribs that are sure to impress your friends and family. So fire up your grill and get ready to enjoy some amazing ribs!
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