Smoked Rib Rub Food

CCRYDER'S SMOKER RIB RUB

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.

SWEET & SMOKY DRY RUB FOR RIBS

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.

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.

BOBBY FLAY'S RIB 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.

SAVORY AND SWEET SMOKED RIBS WITH A CLASSIC BBQ SAUCE

Steps:

• Lay the ribs flat on a clean surface, meat side down. Remove the membrane that covers the rib bones by slicing it at one end with a paring knife. You should be able to grab the cut end with a paper towel and peel the layer of embrane off. Check out this video to see how it is done.
• Mix all of the dry rub ingredients together in a bowl or measuring cup. Sprinkle on and rub into the tops, bottoms, and sides of the ribs. Set the ribs aside to rest and come to room temperature for approximately 30 minutes.
• Preheat your electric smoker to 225˚F. When it is ready, add some water to the removable pan that is usually on the bottom shelf. This is optional, but it keeps the ribs moist. Fill the side "drawer" with dry wood chips. For less intense smoke flavor you can use water soaked chips.
• Place rib, meat side up, on the smoker's wire racks. If too large for the size smoker you have, cut them in half and arrange so that they fit. Cook in the smoker for 3 hours. If you don't see smoke after an hour or so, add more wood chips. Keep watching for smoke and add chips as needed.
• Make the sauce while the ribs are smoking (recipe follows). Or use your favorite jarred sauce.
• After 3 hours, place 2 large sheets of heavy-duty aluminum foil on your flat surface. Place a rack of ribs on each sheet of foil. Baste with your liquid of choice to moisten. A spray bottle or a pastry brush works well for this step. Wrap the ribs completely in the foil.
• Place the wrapped ribs back in the smoker and cook for an additional 1 to 1-1/2 hours, or until the internal temperature reaches 160 degrees. Serve with sauce on the side.
• Optional step: If you prefer your ribs slathered in sauce, you can coat the top of the ribs with some sauce and place them back in the smoker for another hour. This is referred to as the 3-2-1 smoking method.
• In a large saucepan, over medium heat, heat the oil and sauté the onions until translucent and soft, approximately 5 minutes. Add the minced garlic and cook for another minute.
• Add tomato paste and mustard. Cook, stirring constantly, for approximately 5 minutes.
• Add the 2 cups of water, tomato sauce, molasses, Worcestershire, vinegar, salt, pepper, and cayenne. Whisk until smooth. Simmer this on low for up to 2 hours or until thick.

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.

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.

BBQ RIBS DRY RUB

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.

BEEF RIB RUB RECIPE

Steps:

• Place all of the ingredients in the bowl and whisk together to thoroughly combine.
• Apply approximately 2 tablespoons of the rub to both sides of the ribs, enough to coat well, and smoke the ribs.
• Store the rest of the dry rub in a sealed glass jar and place in a cool dry place for 4 to 6 months.
• This rub can be used as the seasoning component of a beef rib wet marinade.
• Just mix 1/4 cup of the rub with 1/4 cup extra virgin olive oil, 1/4 cup dry red wine, and 2 tablespoons mustard.
• Pour over ribs, cover with plastic wrap, and marinate in the refrigerator for 4 to 12 hours before smoking.

MEATHEAD'S LAST MEAL RIBS RECIPE

Steps:

• Prep. Rinse the ribs in cool water to remove any bone bits from the butchering.
• If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. Click here to see more photos of how to skin 'n' trim ribs and here's a quickie 1 minute video of the technique.
• Trim the excess fat from both sides of the rack of ribs.
• Next it is time to add the salt. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% bone, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining.
• Before adding a BBQ rub, be aware of double salt jeopardy! Rubs and spice blends are a great way to add flavor to meat, but almost all commercial rubs contain salt so be careful not to pre-salt the ribs if you plan on using one of these rubs otherwise they will be unbearably salty. Also note that some ribs sold in grocery stores are labeled as "enhanced" or "flavor enhanced" or "self-basting" or "basted," meaning that they have been injected with a brine at the packing plant so if you are using these you probably want to use a rub that doesn't include salt like our Meathead's Memphis Dust recipe.Some folks insist on putting the barbecue rub on the night before, but it isn't necessary. The molecules in spices are too large to penetrate more than a tiny fraction of an inch. Read this for the science.
• Before applying the rub, just coat the meat with a thin layer of water. The water helps dissolve the spices. A lot of cooks like to use mustard under the rub as a form of glue. Mustard is water, vinegar, and maybe white wine (all mostly water) with mustard powder mixed in. The amount of mustard powder is so small that by the time the water steams off and drips away, the mustard powder remaining is miniscule. My experience is that using a mustard slather makes little or no difference in the final outcome. If you want a mustard flavor, you will do much better by simply sprinkling it on the meat. Once wet, sprinkle enough Meathead's Memphis Dust to coat all surfaces but not so much that the meat doesn't show through. That is about 2 tablespoons per side depending on the size of the slab. Spread the Memphis Dust on the meat and rub it in.
• Fire up. Pre-heat your barbecue smoker or set up your grill for 2-zone (indirect) cooking. Adjust the dampers on your cooker to bring the temperature to about 225°F and try to keep it there throughout the cook. Cooking at 225°F will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It's a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225°F, get as close as you can. Don't go under 200°F and try not to go over 250°F.When monitoring the cooker temperature you can absolutely positively noway nohow rely on bi-metal dial thermometers. If you are not monitoring your cooker with a good digital oven thermometer, you are setting yourself up for disappointment. Using a dial thermometer is like trying to send email with a typewriter. Click here to read my buyer's guide to thermometers.Once you have reached the desired temperature, add about 4 ounces of dry wood, placing it as close to the flame as possible.
• Cook. Put the slabs in the cooker in indirect heat, meaty side up, close the lid, go drink a beer, read a book, or make love.
• When the smoke dwindles after 20 to 30 minutes, add another 4 ounces of wood. After that, DO NOT add any more wood. On your first attempt, resist the temptation. Nothing will ruin a meal faster and waste money better than over-smoked meat. You can always add more the next time you cook, but you cannot take it away if you over-smoke.
• If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. You can peek if you must, but don't leave the lid open for long.
• This next step is known as the Texas Crutch. This optional trick involves wrapping the slab in foil with about an ounce of water for up to an hour to speed cooking and tenderize a bit. Almost all barbecue ribs competition cooks use the Texas Crutch to get an edge. But the improvement is really slight and I never bother for backyard cooking. If you crutch too long you can turn the meat to mush and time in foil can soften the bark and remove a lot of rub. I recommend it only for barbecue competitions when the tiniest improvement can mean thousands of dollars. Skip it and you'll still have killer ribs. But if you've seen it on TV and must try it, click here to learn more about The Texas Crutch. The Texas Crutch is it is baked into a popular technique called the 3-2-1 method which I do not recommend. Two hours in foil or butcher paper is far too long and can make the meat mushy. Try the Texas Crutch after you master the basics.
• For cooking time, allow 5 to 7 hours for St. Louis Cut (SLC) Ribs or Spare Ribs, and 3 to 5 hours for Baby Back Ribs. Thicker, meatier slabs take longer. If you use rib holders so they are crammed close to each other, add another hour.
• When it is time to find out whether or not the ribs are ready, we us the bend test (a.k.a. the bounce test). Although we insist that you buy a good digital meat thermometer for most smoking and grilling, this is one of the few meats on which you cannot use a meat thermometer because the bones have an impact on the meat temp and because the meat is so thin. To conduct the bend test, pick up the slab with tongs and bounce it gently. If the surface cracks as in the picture above, it is ready. Here are some other tricks to tell when ribs are ready.
• Once the ribs are done cooking it is time to add the sauce unless you intend to serve them "dry" like they do in Memphis. The key to saucing ribs is to go easy on it so that the meat can shine through. Simply paint both sides of the rack with your favorite home made barbecue sauce or store-bought barbecue sauce and cook for another 15 minutes or so. Don't put the sauce on earlier than that. It has sugar and there is a risk it can burn. Now here's a trick I like: Sizzle on the sauce. Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don't roast the meat from above, sizzle the sauce on one side and then the other. The sauce will actually sizzle and bubble. Stand by your grill and watch because sweet sauce can go from caramelized to carbonized in less than a minute! One coat of a thick sauce should be enough, but if you need two, go ahead, but don't hide all the fabulous flavors under too much sauce. If you think you'll want more sauce, put some in a bowl on the table.
• Serve. Once sauced, slice the rack between the bones. If you've done all this right, you will notice that there is a thin pink layer beneath the surface of the meat. This does not mean it is undercooked! It is the highly prized smoke ring caused by the combustion gases and the smoke. It is a sign of Amazing Ribs. Now plate, serve to your guests, and take a bow when the applause swells from the audience.

MEATHEAD'S MEMPHIS DUST RUB RECIPE

Steps:

• Prep. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F/107.2°C oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.
• Since our rub recipes contain no salt (we explain why in the headnote above), we recommend you sprinkle on 1/2 teaspoon of Morton Coarse Kosher Salt per pound/453.6 grams of meat up to 12 hours in advance. For most meats, dampen the surface of the meat with water and sprinkle enough Meathead's Memphis Dust on to coat, but not so much you can't see the meat below. Apply the rub thick enough to make a crunchy crust. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder or use it to hold the bottle.

SMOKED PRIME RIB WITH DRY RUB

Steps:

• Trim the excess fat from the roast. You should have no more than 1/4 inch of fat covering the meat.
• Apply the kosher salt liberally all over the Prime Rib and wrap it loosely with plastic wrap then place it in the fridge for 24 hours. (Or leave the plastic wrap off to get maximum exposure to the air.)
• Set the Prime Rib out at room temperature. Combine the ingredients for the dry rub and coat the meat with the mixture. Loosely cover the Prime Rib and let it sit at room temperature for 2 hours prior to smoking it.
• About 40 minutes before you are ready to cook the Prime Rib, preheat your smoker to 225°F.
• To help the roast cook more evenly, use kitchen twine to tie between each pair of ribs.
• Place the Prime Rib directly on the grill grate, fat cap up and close the lid. Smoke until the internal temperature reaches the desired doneness. 120°F for rare, 130° to 135 for medium-rare, 140 to 145° for medium.
• Remove the roast from the smoker, cover it loosely with foil and let it rest for at least 30 minutes before slicing into it.

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.

BEST DRY RUB FOR RIBS

Steps:

• Mix all ingredients in a bowl. Use a fork to crush any clumps of sugar or seasonings. Store in an airtight container for up to a month.

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.

SMOKED RIBS WITH DRY RUB

Steps:

• Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.
• Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.
• Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.
• Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.