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.
BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 17h30m
Yield 2 servings (half slab per person)
Number Of Ingredients 13
Steps:
- For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together.
- For the ribs: Take a slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.
- Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn the ribs over and repeat the process. Cover and store in the refrigerator overnight.
- To cook, start a smoker and bring the temp to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor. Place the ribs in the smoker, curved side down. Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 1/2 hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes.
- Remove from the smoker. For dry-style ribs, sprinkle with about 1 tablespoon rub. For wet-style ribs, glaze with the BBQ sauce.
DRY RUBBED BABY BACK RIBS
Make and share this Dry Rubbed Baby Back Ribs recipe from Food.com.
Provided by KathyP53
Categories Pork
Time 15h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Rub: Combine all rub ingredients in a medium bowl. Set aside one cup of the rub for later.
- Rub remaining rub on all sides of baby back ribs, patting to help rub stick to meat. Cover tightly with plastic wrap and refrigerate overnight.
- Allow ribs to stand at room temperature for one hour before placing on the grill. In the meantime, blend vinegar and lemon juice together. Strain through a sieve into a food-quality plastic spray bottle and set aside.
- Place ribs over indirect heat on medium grill. Close and cook for 2-3 hours. Spray ribs with vinegar/lemon juice mixture about every 30 minutes, keeping grill open as little as possible to retain heat. Ten minutes before removing from grill, spray once more and sprinkle ribs with reserved rub.
Nutrition Facts : Calories 1846.2, Fat 139.8, SaturatedFat 50.9, Cholesterol 534.9, Sodium 4203.1, Carbohydrate 32.5, Fiber 15.6, Sugar 6.6, Protein 116.9
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.
DRY-RUBBED BABY BACK RIBS
Make and share this Dry-Rubbed Baby Back Ribs recipe from Food.com.
Provided by LaLa Lola
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine garlic, brown sugar, chili powder, cayenne, salt, and pepper.
- Rub on ribs and let sit for 10 minutes.
- Heat grill to medium.
- Grill the ribs, covered, turning occasionally, until cooked through, 25 to 30 minutes.
Nutrition Facts : Calories 1292.2, Fat 100.8, SaturatedFat 37.4, Cholesterol 401.2, Sodium 1225.5, Carbohydrate 8.4, Fiber 0.5, Sugar 6.7, Protein 82.8
SWEET DRY-RUB BABY BACK RIBS - 6-QT ELECTRIC PRESSURE COOKER
Tried and True, just a hint of heat. I have adapted my dry rub from from Ribs, Chops, Steaks, & Wings by Ray Lampe, and my electric pressure cooking directions from Gracie Cooks! blog. We found the original rub recipe to have way too much salt, and we reduced the cayenne pepper so toddlers wouldn't be overwhelmed. I like to keep the ribs out of the bottom liquid as much as possible, and I top it with a fresh BBQ sauce (or Heinz's Kansas City BBQ sauce was even easier and quite yummy) for finishing off the ribs either in the oven or on the grill. The pressure-cooked unglazed ribs can be frozen - we tend to make as many slabs as our P.C. can hold. Afterwards, strain the liquid, defat, and use as a marinade for a rump roast. Removing the membrane that covers the inner part of the ribs and removing excess fat accounted for most of my prep time. In the Instant Pot, it only took 15 minutes to reach pressure, and 20 for the pressure to come down naturally. (The posted "Cooking Time" is the amount of time at High Pressure (11 psi). I think it is most convenient to cook the ribs ahead and just worry about "finishing" them when you are ready to eat.
Provided by KateL
Categories Pork
Time 1h
Yield 2 full rib racks, 4 serving(s)
Number Of Ingredients 15
Steps:
- RUB:.
- Combine all Rub ingredients in a medium bowl.
- RIBS:.
- Using a full cooking sheet, prepare ribs by removing membrane that covers the inside part of the ribs. Also trim off excess fat, if any. (Check YouTube for instructive videos.).
- Generously coat both sides of both racks of ribs.
- In 6-quart or larger electric pressure cooker, place roasting rack in inner pot. Pour in Coca Cola. Place each rack of ribs vertically, with meaty side out, and meatier edge on top. (A 6-quart P.C. should accommodate 3 racks, and an 8-quart P.C. should handle 4 racks.).
- Feel free to sprinkle rest of rub on ribs.
- Put inner pot into Pressure Cooker base.
- Secure lid.
- INSTANT POT: Select MEAT/STEW setting, and increase time to 30 minutes. When cooking has completed, press Off, and unplug. Allow pressure to release naturally (or at least 12 minutes before venting).
- OTHER ELECTRIC PRESSURE COOKER: Cook on HIGH pressure for 30 minutes, and allow pressure to release naturally.
- STOVE-TOP P.C.: Please consult your manual. These normally cook at 15 psi instead of 11 psi attained by electric pressure cookers, so cooking times and Natural Pressure Release times will both be shorter. You will have to hang around to make sure the stove-top pressure cooker maintains the right pressure, however.
- Once pressure cooker has released its pressure, remove the lid. Carefully remove the ribs with tongs. (I move the ribs to a colander to drain as I normally cook them ahead up to this point.).
- OPTIONAL: Strain the cooking liquid and refrigerate, then remove the top fat layer. It would make a killer marinade for a rump roast. If you don't like that option, discard the cooking liquid as you see fit.
- FINISHING:.
- OVEN: Set to BROIL. Put racks meaty side up and glaze with BBQ sauce with a silicone basting brush. Broil for 2-5 minutes or until heated through. If you like, baste again and broil some more.
- GRILL: Prepare grill. On BBQ mesh grate, place rib racks meaty side up and glaze with BBQ sauce with a silicone basting brush. Heat through. Baste again and heat some more if you wish.
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