Best 7 Dry Rub Spare Ribs Recipes
In the culinary world, few dishes can rival the tantalizing aroma and smoky flavor of perfectly cooked dry rub spare ribs. Whether you prefer a sweet, savory, or spicy rub, this versatile dish offers endless possibilities for customization. With the right combination of seasonings and cooking techniques, you can create a mouthwatering masterpiece that will satisfy even the most discerning palate. So, fire up your grill or smoker and embark on a journey to discover the best dry rub spare ribs recipe that suits your taste buds.
Let's cook with our recipes!
DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)
Provided by Dave Lieberman
Categories main-dish
Time 2h15m
Yield about 15 ribs
Number Of Ingredients 9
Steps:
- Preheat over to 300 degrees F.
- Mix the rub ingredients together well in a small bowl.
- Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
- Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
DRY-RUBBED RIBS
This is a terrific dry rub that is easy to make and adds a ton of flavor to ribs. This dry rub is equally delicious on roasted chicken and grilled salmon.
Provided by LisaD.
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine chili powder, paprika, brown sugar, mustard powder, seasoned salt, black pepper, curry powder, garlic powder, cinnamon, and cayenne pepper in a container with a lid. Seal container and shake until rub is well combined. Generously coat ribs with rub and place in a roasting pan. Loosely cover pan with aluminum foil.
- Bake in the preheated oven for 1 hour 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer ribs to grill.
- Cook ribs on the preheated grill until browned, 5 to 10 minutes per side.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 10.1 g, Cholesterol 78.1 mg, Fat 21.4 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 352.3 mg, Sugar 5.1 g
DRY RUB FOR RIBS
Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
Provided by Denise Smith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g
RIB DRY RUB
Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.
Provided by Food Network
Time 10m
Yield about 9 tablespoons, enough for 4 servings
Number Of Ingredients 10
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.
SPARERIBS - RUB (DRY?)
Rub seasoning for spare ribs. Almost "dry", but molasses does add moisture to the rub. See reviews for a substitute - brown sugar to make it dry.
Provided by Kevin L.
Categories Meat
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix molasses and sugar together stir.
- Add all other ingredients and mix well.
- Pull membrane off of ribs - found on site an easy way to remove the membrane is to work a spoon, into the bottom center of the membrane, work it back and forth to form a "pocket" then slide thumbs in and work the membrane off from the center outward to the ends.
- Use rub generously on spare ribs (I prefer cooking slowly at 200°F for about 4 to 5 hours, wrapped in heavy foil, finishing on outdoor grill).
- Rub is sufficient for two to three full rack of ribs or more - I tend to put a lot on.
- I have retained juices from cooking as extra sauce when serving ribs.
Nutrition Facts : Calories 285.5, Fat 2.2, SaturatedFat 0.4, Sodium 3574.6, Carbohydrate 69.9, Fiber 5.1, Sugar 54.1, Protein 2.6
MEMPHIS DRY-RUB RIBS
This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef spareribs with equally good results, or use mushrooms for a vegetarian approach. Crushed peanuts and sweet-potato pikliz make the ribs a meal.
Provided by Nicole Taylor
Categories dinner, barbecues, finger foods, meat, roasts, main course
Time 3h
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Make the rub: In a large bowl, combine all rub ingredients and mix well.
- Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
- Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
- Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.
DRY RUB PORK RIBS
Make and share this Dry Rub Pork Ribs recipe from Food.com.
Provided by Dugyb
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Cut pork ribs into sections of 3 or 4 bones.
- Mix remaining ingredients well, sprinkle on both sides of ribs and rub into the meat.
- Seal rib sections in foil with a tablespoon of water in each package, and bake for 2 hours on a cookie sheet in the center of the oven.
- Open foil carefully as steam escapes.
- Can be crisped on a hot BBQ if desired but will be great just the way it is.
- (Enjoy with oven cooked potato nuggets for a really simple meal).
Tips:
- Choose the right ribs: Baby back ribs are the most popular choice for dry-rub ribs, but you can also use spare ribs or St. Louis-style ribs.
- Prepare the ribs: Remove the membrane from the back of the ribs, then cut the ribs into individual portions.
- Make the dry rub: Combine a mixture of spices and herbs to create a flavorful rub. Common ingredients include brown sugar, paprika, garlic powder, onion powder, chili powder, and cumin.
- Apply the dry rub: Generously apply the dry rub to all sides of the ribs, making sure to get into the nooks and crannies.
- Let the ribs rest: Allow the ribs to rest for at least 30 minutes, or up to overnight, to allow the flavors to penetrate the meat.
- Smoke the ribs: Smoke the ribs over indirect heat at a temperature of 225-250°F for 2-3 hours, or until the ribs are tender and fall off the bone.
- Glaze the ribs (optional): For a sweeter and more flavorful rib, brush the ribs with a glaze made from honey, brown sugar, and apple cider vinegar during the last 30 minutes of cooking.
- Let the ribs rest: Allow the ribs to rest for 10-15 minutes before serving to allow the juices to redistribute.
Conclusion:
Dry-rub spare ribs are a delicious and versatile dish that can be enjoyed by people of all ages. With a little preparation and patience, you can create a restaurant-quality meal in your own backyard. So fire up your smoker and give this recipe a try. You won't be disappointed!
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