Pork Rib Rub Food

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.

DRY RUB PORK RIBS

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).

KANSAS CITY RIB RUB

Steps:

• Gather the ingredients.
• In a mixing bowl, combine all of the ingredients together.
• Either use immediately or transfer to an airtight container. The rub can be stored up to six months in a cool, dark place.

THE BEST DRY RUB FOR RIBS

Steps:

• Mix: Place all the spices in an airtight glass jar and shake gently to combine.
• Store: Store in an airtight container for up to a year.

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.

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.

BASIC PORK SEASONING: DRY RUB RECIPE

Steps:

• Mix all ingredients in a bowl until well combined. Store in a sealed container in the cupboards with all of your spices.

THE BEST RIB DRY RUB

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!

SCOTT'S DRY PORK AND RIB RUB

Steps:

• Sift all ingredients together.I use a food processor to get a fine powder.
• Put a liberal amount of the dry rub on the meat you wish to season.
• Rub seasoning into the meat, covering entire surface.
• Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.
• Prepare your pork as you wish. I like to cook pork butts and ribs low and slow so they fall apart. A crockpot works good if you don't want to run your oven for several hours. I finish my ribs on the grill or under the broiler with BBQ sauce.
• Enjoy.

PORK BUTT RUB SIGNATURE RECIPE

Steps:

• Mix all ingredients in a small bowl or airtight container.
• Use to liberally coat your Boston butt before wrapping the meat in foil and adding it to the smoker.
• Store any leftovers in a cool, dry place for up to three months.
• If you have any smoked sea salt on hand, go ahead and substitute it for either the celery salt, the kosher salt, or both.

HOMEMADE DRY SPICE RUB RECIPE FOR PORK

Steps:

• In a small bowl, combine all ingredients. Store in a small mason jar or old spice containers or any airtight container.
• TO USE: Sprinkle liberally on both sides of the meat before placing on the grill. Or sprinkle on meat and wrap up tightly in plastic wrap for a couple of hours (I like to do this for larger cuts of meat) before placing on the grill.

PORK RIB RUB

Steps:

• Put all of the ingredients in a small bowl and mix until combined
• Store in a 4 oz jar for up to 2-3 years, until it starts losing flavor.
• The recipe makes 7 Tablespoons of dry rub for pork, most recipes will call for 1-2 Tablespoons of dry rub mixture.

PORK RUB

Steps:

• Combine all ingredients in a small bowl and whisk or stir until well blended.
• Generously rub over pork chops, pork tenderloin, pork shoulder or ribs before cooking. For the most flavor, let the rub marinate on the meat for at least 1 hour (and up to 12 hours) in the refrigerator before cooking. This seasoning is also delicious on chicken and perfect for making pulled pork.

SWEET DRY RUB FOR PORK RIBS

Steps:

• Gather all the ingredients.
• Place in a bowl and stir together, breaking up clumps with your spoon.
• Use right away or store in an air tight container.

PORK RIB DRY RUB RECIPE

Steps:

• Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

THE ULTIMATE DRY RUB FOR RIBS

Steps:

• Mix rub ingredients in a bowl. For best results move rub to a rub shaker and then sprinkle evenly over your meat from a distance of around 12 inches.
• Store in an airtight container. You can break the rub up with a fork before applying it the next time.

ULTIMATE HOMEMADE DRY RUB RECIPE FOR PORK AND CHICKEN

Steps:

• Combine all ingredients together in a bowl. Transfer to an air tight serving container (like a mason jar or other dry rub container). Will keep for up to a year if sealed tight and kept in a cool place.

PITMASTER BBQ RIB RUB

Steps:

• Combine all listed ingredients in a bowl, and use right away on pork ribs, or store BBQ rub in a lidded jar in the cupboard for later use.

PORK RIB RUB

Steps:

• Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.