Best 2 Dry Rubbed Ribs Recipes
Dry rubbed ribs are a classic barbecue dish that can be enjoyed by people of all ages. The key to making great dry rubbed ribs is to use a flavorful rub that will penetrate the meat and create a delicious crust. There are many different dry rub recipes available, so you can find one that suits your taste. Once you have your rub, you'll need to apply it to the ribs and let them marinate for at least 30 minutes. Then, you'll cook the ribs in a smoker or on a grill until they are fall-off-the-bone tender.
Let's cook with our recipes!
MEMPHIS DRY-RUBBED BACK RIBS
When you go to the barbecue joints in Memphis, you can typically get your ribs wet or dry, the difference being that the wet ribs will be finished with a pretty heavy slather of a tomato-based, fairly sweet barbecue sauce, while the dry ribs will be finished with an additional dusting of the house barbecue rub. I happen to like the dry-rubbed version better, but there's usually a bottle of sauce on the table so I can add a little if I want. The most famous of all the dry rib joints in Memphis is The Rendezvous and I really like their ribs. They use loin baby back ribs and they cook them over charcoal until done, then they finish them with another layer of their delicious dry rub. I hope you like my version. These would go very well served with white beans and cornbread.
Provided by Food Network
Yield 4 servings
Number Of Ingredients 14
Steps:
- At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate.
- Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty-side up. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill. Transfer the ribs to a platter.
- Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs. Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender. Transfer the foil packets to a platter. Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate. Sprinkle lightly with additional Rib Rub #99. Cook for 5 minutes. Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes. Flip one last time and cook for 5 minutes more. Remove the ribs to a platter. Serve 1/2 slab to each guest.
- Combine all ingredients, mix well, and store in an airtight container.
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
Tips:
- Choose the right ribs. Baby back ribs are the most popular type of ribs for dry rubbing, as they are tender and flavorful. Spare ribs are also a good option, but they are slightly chewier.
- Prepare the ribs. Remove the membrane from the back of the ribs. This will help the rub to penetrate the meat and create a better flavor.
- Make your own rub. There are many different recipes for dry rubs available online and in cookbooks. You can also experiment with your own blend of spices and herbs.
- Apply the rub to the ribs. Rub the ribs liberally with your chosen rub. Be sure to get the rub into all of the nooks and crannies.
- Let the ribs rest. Allow the ribs to rest for at least 30 minutes before cooking. This will help the rub to penetrate the meat and create a more flavorful crust.
- Cook the ribs. Ribs can be cooked in the oven, on the grill, or in a smoker. The cooking time will vary depending on the method you choose.
- Serve the ribs. Ribs are best served hot off the grill or out of the oven. They can be served with a variety of sides, such as coleslaw, baked beans, or potato salad.
Conclusion:
Dry-rubbed ribs are a delicious and easy-to-make dish that is perfect for any occasion. With a little planning and preparation, you can create a rack of ribs that will impress your friends and family. So next time you're looking for a delicious and satisfying meal, give dry-rubbed ribs a try!
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