Best 2 Bbq Ribs Dry Rub Recipes
**Pork spare ribs**, a classic American barbecue dish, are renowned for their tender, juicy meat and smoky, flavorful crust. This article presents two distinct dry rub recipes, each offering a unique taste experience. The first recipe, "Classic Dry Rub", blends paprika, garlic powder, onion powder, cumin, and chili powder for a traditional barbecue flavor. The second recipe, "Sweet and Spicy Dry Rub", elevates the taste buds with brown sugar, cayenne pepper, and cinnamon, creating a sweet heat that tantalizes the senses. Both recipes emphasize the importance of using high-quality spices and applying the rub generously to ensure maximum flavor infusion. Whether you prefer the classic or the sweet and spicy variation, these dry rubs will transform your pork spare ribs into a mouthwatering culinary delight.
Let's cook with our recipes!
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.
GRILLED BBQ SHORT RIBS WITH DRY RUB
Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
- Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
- Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
- Serve with additional barbecue sauce as desired.
Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g
Tips:
- Choose the right ribs: Baby back ribs or spare ribs are the best choices for BBQ ribs. Baby back ribs are leaner and cook faster, while spare ribs are meatier and have more flavor.
- Prep the ribs: Remove the membrane from the back of the ribs to help the rub and sauce penetrate the meat. You can also cut the ribs into individual portions or leave them whole.
- Make the dry rub: Combine a variety of spices and seasonings to create a flavorful dry rub. Common ingredients include brown sugar, paprika, garlic powder, onion powder, chili powder, and cumin.
- Apply the dry rub: Rub the dry rub all over the ribs, making sure to get into all the nooks and crannies. Let the ribs rest for at least 30 minutes, or up to overnight, to allow the flavors to penetrate the meat.
- Cook the ribs: There are two main methods for cooking BBQ ribs: smoking and grilling. Smoking is the traditional method and produces a more flavorful result, but it takes longer. Grilling is a faster method, but it's important to keep the ribs moist to prevent them from drying out.
- Baste the ribs: While the ribs are cooking, baste them with a mixture of apple cider vinegar, water, and butter. This will help keep the ribs moist and add flavor.
- Cook the ribs until they are fall-off-the-bone tender: This will take about 2-3 hours for baby back ribs and 3-4 hours for spare ribs.
Conclusion:
BBQ ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can create fall-off-the-bone tender ribs that are sure to impress your friends and family. So fire up your grill or smoker and get cooking!
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