Dry Rub For Pork Ribs

The most serious smokehouses, BBQ joints and rib shacks in the country are fitted with wood-burning pits to maximize the flavor smoked into every rack of ribs. The same smoky, savory flavor plus fall-off-the-bone tenderness can be carried out by using any standard oven.

The quality of meat can make a noticeable difference in the texture of the ribs. Ribs that are too chewy are difficult to pull off the bone. Ribs that are too tough taste more like mini bone-in pork chops. For the recipe below, the best ribs to use are babyback pork ribs, available at most grocery store butcher counters. Whole Foods offers a wide range of organic meat. their racks of ribs are just a few dollars more than regular grocery store ribs.

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It is by no means necessary to go organic when cooking ribs. However, to ensure the freshest meat possible, ribs should be chosen at the butcher counter, and not from the shrink-wrapped meat case. Many of these come pre-marinated. Half the fun in cooking ribs is deciding for oneself which seasonings to use.

Dry rub for pork ribs

There are rib lovers who swear by a favorite BBQ sauce, and others who prefer as much natural meat flavor as possible, with just a small salt and pepper thrown on top. If the hickory wood flavor is desired, that cannot be recreated with a bottle of sauce, no matter what the label promises. Instead, hickory wood chips can be bought at most grocery stores. A few handfuls of these can be spread liberally in a baking pan, covered with about two cups of water, and placed in the oven with the ribs. The water will make the wood chips smoke, simulating a wood-burning smoke pit right in any conventional oven.

The seasoning on the meat is the cook’s personal touch. If pepper, simple salt, and a little BBQ sauce is all that’s desired, use a coarse salt, like a sea salt, as opposed to simple table salt for a more sophisticated touch. ‘Dry rubs,’ or a combination of various dry seasonings, can be implemented to a rack of ribs in place of (or in addition to) sauce. Everything from cinnamon to Chinese Five Spice to chili powder– basically, anything contained in the spice cabinet– has always been and can be used in ribs. Pre-made dry rubs are commonly available at grocery stores and farmer’s markets. Many famous rib places sell their signature rubs and sauces at the checkout counter.

Does anyone have a dry rub for ribs?

  • Carolina BBQ Rub * 2 tablespoons freshly ground black pepper * 2 tablespoons chili powder * 2 tablespoons ground cumin * 2 tablespoons brown sugar * 2 tablespoons sugar * 2 tablespoons salt * 1 tablespoon cayenne pepper * 1/4 cup paprika Combine all ingredients in a small bowl and mix well; use as a dry rub Kansas City Rib Rub 1/2 cup brown sugar 1/4 cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 3/4 tablespoon garlic powder 3/4 tablespoon onion powder 1 teaspoon cayenne Mix all ingredients together and store in an air tight container. Mile High Dry Ribs Recipe By :Recipe courtesy of Mile High BBQ Serving Size : 6 Preparation Time :0:00 Categories : Grilling Main Dish Amount Measure Ingredient — Preparation Method ——– ———— ——————————– Yellow mustard — as needed 3 slabs ribs === DRY RUB === 1/2 cup chili powder 1/2 cup paprika 1 tablespoon freshly-ground white pepper 1 tablespoon freshly-ground black pepper 1 tablespoon cayenne pepper 1/4 cup brown sugar 1 tablespoon garlic powder Mix dry ingredients in a bowl. To prepare the ribs, remove the membrane from the back side of the ribs. Coat the entire racks of ribs with yellow mustard. Then coat the ribs with dry rub. Coat well, then shake off excess. Let the rib marinate in the cooler for 2 to 4 hours. Heat smoker to 210 degrees. Put in the smoker for approximately 4 1/2 hours or until tender. Meat should pull off the bone, leaving bone clean. This recipe yields 6 servings.

  • Science, Check www.FarmerJohn.com for an international and wide variety of rib rubs.

  • Dry Rub for Ribs "Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too." Original recipe yield: 1 /2 cup PREP TIME 10 Min READY IN 10 Min INGREDIENTS 3 tablespoons brown sugar 1 1/2 tablespoons paprika 1 1/2 tablespoons salt 1 1/2 tablespoons ground black pepper 1 teaspoon garlic powder DIRECTIONS 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.

  • One rib can be deleted from either end and tasted to see if it’s cooked to satisfaction after four hours. If they’re not quite tender enough, give them another 30 minutes to an hour.

    Ribs can be safely cooked at this temperature from four to six hours. They will not burn, because the oven is deliberately set low enough to cook the meat through without overdoing it. The fat and juices in the meat will keep the ribs nice and tender. Cooking ribs long and low keeps that moisture from evaporating and the meat from burning.

    Serve these ribs– with plenty of napkins and wet wipes– and you will never need to utilize your charcoal grill again.