DRY RUB FOR BARBECUED RIBS
Make and share this Dry Rub for Barbecued Ribs recipe from Food.com.
Provided by luvmybge
Categories Pork
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all herb and spice ingredients.
- Rub over both sides of ribs.
- Let sit in refrigerator for a couple hours or overnight.
- Bake in covered pan at 325 degrees F.
- for 2 1/2-3 hours or until done.
- At this time you can refrigerate until ready to barbecue or immediately put on moderately heated grill and brush your favorite barbecue sauce over them while turning and heating through.
SMOKED RIB RUB RECIPE
Everyone loves some good barbecue pork ribs. Even for barbecue fanatics, though, it can be tough to get ribs as delicious as the kind you get from a quality restaurant.
Provided by cavetools
Categories Main Course
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 3.5 g, Calories 10 kcal
RIB RUB
Barbequed spareribs are extra delicious after a rubdown with this flavor-enhancing dry mixture.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Place salt, white sugar, lemon pepper, monosodium glutamate (MSG), ground black pepper, paprika, chili powder and onion powder in a medium container. Seal container and shake vigorously to mix. Use as desired when grilling spareribs.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 10.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.3 g, Sodium 581.2 mg, Sugar 8.6 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.
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.
THE BEST RIB DRY RUB
Pull out that grill and grab a slab of ribs. Try the Best Rib Dry Rub EVER! This recipe is super simple to make and everyone will ask for more! Great not just on ribs but chicken too!
Provided by [email protected]
Categories Spices
Time 5m
Number Of Ingredients 9
Steps:
- Combine all of the ingredients together in a bowl or jar.
- Rub the seasoning into the slab of ribs before grilling also great on chicken!
SWEET & SMOKY DRY RUB FOR RIBS
This Sweet & Smoky Dry Rub for Ribs is going to be a new BBQ, grilling, wood smoker or even oven baked ribs favourite!
Provided by Karlynn Johnston
Categories Main Course
Time 5h5m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 105 kcal, Carbohydrate 25 g, Protein 1 g, Fat 1 g, Sodium 4705 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving
RIB RUB
Provided by Robert Irvine : Food Network
Time 5m
Yield 1 quart
Number Of Ingredients 10
Steps:
- With a wooden spoon, blend the brown sugar, cayenne, garlic powder, onion powder, white pepper, salt, dry mustard, black pepper, seafood seasoning and ginger powder until mixed. Then bag until usage.
CCRYDER'S SMOKER RIB RUB
This is a blend of spices I use to rub onto baby back ribs the night before I smoke the meat. Store in an airtight container at room temperature until ready to use.
Provided by ccryder81
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 36
Number Of Ingredients 15
Steps:
- Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.
- Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.
Nutrition Facts : Calories 31.3 calories, Carbohydrate 7.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 790.8 mg, Sugar 6.1 g
SMOKEY J'S RIB RUB
A great dry rub for ribs, pork, chicken, or anything else you like to toss on the grill. Rub this onto your meat, let it sit a bit, then let the smoke and heat work their magic. This recipe will make enough for 6-8 slabs of ribs, but if you're not making that much the rub will keep in a jar. You'll have some ready to go for your next BBQ!
Provided by BearsFanJeff
Categories Meat
Time 1h5m
Yield 6-8 slabs of ribs, 6-16 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Rub well onto all sides of your ribs, pork, chicken or other meat.
- Grill or smoke your meat right away, or, for best results, cover and place in the fridge for several hours or overnight.
- This rub goes well with a little applesauce basted onto the meat during cooking. Use just enough for one light coating.
Nutrition Facts : Calories 71.8, Fat 0.7, SaturatedFat 0.1, Sodium 49.9, Carbohydrate 17.3, Fiber 2, Sugar 13.8, Protein 1
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