Best 12 Dry Rub Smoked Ribs Recipes

SMOKED RIB RUB RECIPE

Steps:

• Mix your dry spices together in a small bowl or other container.
• If it hasn't been done already, flip your ribs over and make a small cut into the white membrane cover the back closest to one of the ends.
• Using a paper towel to help grip, slowly and gently pull the membrane down until it separates from the ribs, using a knife to clean up any scraps.
• Liberally coat both sides of your ribs in spices, rubbing into the meat to ensure everything is covered.
• Wrap the rack in plastic wrap and place on a large baking tray in the refrigerator over night and up to a full 24 hours to let the flavors develop.
• Half an hour before cook time, take your ribs from the fridge and let them start to warm up at room temperature.
• This helps them to cook more evenly while they're smoking as the inside and outside will be roughly even in temperature, avoiding overcooking the outside with a raw inside.
• Additionally, soak your wood chips in hot water at this time if you're using them instead of chunks.
• Fill your smoker halfway with charcoal and light it.
• Close the lid and allow it to start heating up.
• If you're using a thermometer, it should read around 225 degrees Fahrenheit.
• When your charcoal has burnt down and your smoker is up to temperature, add more charcoal, toss on your wood, add the grate, fill the water tank, and close the lid once again.
• This gives the wood a chance to start smoking and the new material a chance to burn.
• After another ten minutes or so, you're finally ready to cook.
• Place your ribs meat side up into the center of your smoker and close the lid.
• Depending on the type of rib you use, it'll most likely take around four hours to cook fully (baby backs run shorter, St. Louis run longer).
• You can check this by sight if the meat has begun to pull away from the bones or by temperature when a rib measures 195 degrees Fahrenheit internally.
• As your ribs smoke, make sure to monitor the levels of wood, charcoal, and water in your smoker and add more of each as needed.
• Additionally, keep the temperature consistent by adjusting the air vents, especially when introducing new fuel to the fire.
• Every half hour, spray your ribs down with apple juice or apple cider from a spray bottle.
• This both flavors the meat and helps keep the outside moist during the long cooking process.
• In the last half hour of cooking, paint on a thick layer of barbecue sauce across the meat and allow it to caramelize on the outside, though be careful not to burn it.
• If it appears to be burning, remove the ribs from the heat or tent them in aluminum foil until they're fully cooked.
• After removing your ribs from the smoker, allow them to rest half an hour at minimum while wrapped loosely in aluminum foil.
• This gives the meat a chance to relax after being cooked and lets the juices redistribute throughout, making for a more tender, flavorful, and juicy rib.
• Use this time strategically to finish any side dishes or meal prep you hadn't to gotten yet.
• Once the ribs have rested, it's time to eat.

SWEET SMOKED PORK RIBS

Steps:

• Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
• Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
• Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
• Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
• Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.

MEATHEAD'S MEMPHIS DUST RUB RECIPE

Steps:

• Prep. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F/107.2°C oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.
• Since our rub recipes contain no salt (we explain why in the headnote above), we recommend you sprinkle on 1/2 teaspoon of Morton Coarse Kosher Salt per pound/453.6 grams of meat up to 12 hours in advance. For most meats, dampen the surface of the meat with water and sprinkle enough Meathead's Memphis Dust on to coat, but not so much you can't see the meat below. Apply the rub thick enough to make a crunchy crust. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder or use it to hold the bottle.

BOBBY FLAY'S RIB RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

DRY RUB FOR RIBS

Steps:

• Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.

SWEET & SMOKY DRY RUB FOR RIBS

Steps:

• Preheat oven to 325 degrees or prepare your BBQ/Smoker for your own preference.
• Whisk together the dry rub ingredients.
• Use 1/3 of the mixture on each slab of ribs that you have. Each slab should be approximately 3 lbs ( see the ones in our photos for size reference.) Place any remaining rub in a sealed container for later.;
• Place the ribs on a lightly oiled baking sheet.

MEMPHIS DRY-RUBBED BABY BACK RIBS RECIPE

Steps:

• Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel. (This will make ribs more tender and allow meat to absorb the rub better.) Combine salt, brown sugar, paprika, pepper, garlic powder, onion powder, dry mustard, chili powder, cumin, allspice, and herbes de Provence in a medium bowl. Rub ¾ cup mixture evenly over both sides of slabs, and let stand at room temperature 30 minutes.
• Prepare a charcoal fire in smoker according to manufacturer's instructions, substituting a mixture of ¾ cup each of the vinegar and water in drip pan. Bring internal temperature to 250°F to 275°F, and maintain for 15 to 20 minutes. Place wood chunks on coals. Place slabs on smoker, meaty side up; cover with lid.
• Smoke ribs, maintaining inside temperature between 250°F and 275°F, until meat is tender to the touch and pulls away from bones on the ends, 3 hours to 3 hours and 30 minutes. Remove ribs, and place on a baking sheet. Stir together remaining ¼ cup each of vinegar and water. Spritz or brush vinegar-water mixture on both sides of ribs to thoroughly moisten. If desired, rub remaining ½ cup brown-sugar mixture on both sides of the ribs. Slice ribs between the bones, and serve.

BBQ RIBS DRY RUB

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.

RIB DRY RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

BEST DRY RUB FOR RIBS

Steps:

• Mix all ingredients in a bowl. Use a fork to crush any clumps of sugar or seasonings. Store in an airtight container for up to a month.

DRY RUB FOR RIBS

Steps:

• Mix together all ingredients. Store in an airtight container for up to one year.

SMOKED RIBS WITH DRY RUB

Steps:

• Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.
• Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.
• Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.
• Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.