Best 6 Dry Rub Spare Ribs Recipes
**Dry Rub Spare Ribs: A Succulent and Flavorful Barbecue Delight**
Indulge in the tantalizing world of barbecue with our delectable dry rub spare ribs recipe. This culinary masterpiece features tender and juicy pork ribs coated in a savory and aromatic spice blend, resulting in a mouthwatering explosion of flavors. Our detailed guide takes you through the entire process, from selecting the perfect ribs to creating the ultimate dry rub and cooking them to perfection.
**A Journey of Taste:**
1. **Classic Dry Rub Spare Ribs**: Experience the timeless flavors of traditional dry rub spare ribs. This recipe showcases the harmonious balance of garlic, paprika, brown sugar, and chili powder, creating a symphony of flavors that will leave you craving more.
2. **Brown Sugar Dry Rub Spare Ribs**: Elevate your taste buds with the sweetness of brown sugar and the smokiness of paprika. This delightful variation adds a touch of caramelization to the ribs, resulting in a tantalizingly crisp exterior and a moist and tender interior.
3. **Memphis Dry Rub Spare Ribs**: Embark on a culinary journey to Memphis with this iconic dry rub recipe. Featuring a blend of spices like cumin, chili powder, and cayenne pepper, these ribs pack a flavorful punch that will transport you to the heart of barbecue country.
4. **Competition Dry Rub Spare Ribs**: Unleash your inner pitmaster with our competition-worthy dry rub spare ribs. This recipe combines a carefully curated blend of spices, including coffee, cocoa powder, and chipotle chili powder, creating a complex and unforgettable taste experience.
Whether you prefer the classic simplicity of the traditional dry rub or the bold flavors of the competition-style ribs, our collection of recipes has something for every barbecue enthusiast. So, fire up your grill and prepare to embark on a culinary adventure that will satisfy your taste buds and leave you craving for more.
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.
DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)
Provided by Dave Lieberman
Categories main-dish
Time 2h15m
Yield about 15 ribs
Number Of Ingredients 9
Steps:
- Preheat over to 300 degrees F.
- Mix the rub ingredients together well in a small bowl.
- Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
- Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
DRY RUB FOR RIBS
Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
Provided by Denise Smith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g
DRY RUB PORK RIBS
Make and share this Dry Rub Pork Ribs recipe from Food.com.
Provided by Dugyb
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
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).
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.
SPARERIBS - RUB (DRY?)
Rub seasoning for spare ribs. Almost "dry", but molasses does add moisture to the rub. See reviews for a substitute - brown sugar to make it dry.
Provided by Kevin L.
Categories Meat
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix molasses and sugar together stir.
- Add all other ingredients and mix well.
- Pull membrane off of ribs - found on site an easy way to remove the membrane is to work a spoon, into the bottom center of the membrane, work it back and forth to form a "pocket" then slide thumbs in and work the membrane off from the center outward to the ends.
- Use rub generously on spare ribs (I prefer cooking slowly at 200°F for about 4 to 5 hours, wrapped in heavy foil, finishing on outdoor grill).
- Rub is sufficient for two to three full rack of ribs or more - I tend to put a lot on.
- I have retained juices from cooking as extra sauce when serving ribs.
Nutrition Facts : Calories 285.5, Fat 2.2, SaturatedFat 0.4, Sodium 3574.6, Carbohydrate 69.9, Fiber 5.1, Sugar 54.1, Protein 2.6
Tips:
- Choose the right ribs: Look for spare ribs or baby back ribs. Spare ribs are meatier and have more flavor, while baby back ribs are leaner and more tender.
- Prepare the ribs: Remove the membrane from the back of the ribs. This will help the rub and smoke penetrate the meat.
- Make a flavorful dry rub: Combine spices, herbs, and sugar in a bowl. The rub should be flavorful but not too salty.
- Apply the rub to the ribs: Rub the ribs all over with the dry rub. Be sure to get the rub into all the nooks and crannies.
- Let the ribs rest: Let the ribs rest in the refrigerator for at least 30 minutes, or up to overnight. This will allow the rub to penetrate the meat.
- Smoke the ribs: Smoke the ribs at 225 degrees Fahrenheit for 2-3 hours, or until the meat is tender and cooked through.
- Sauce the ribs (optional): If desired, you can sauce the ribs during the last 30 minutes of cooking. This will give the ribs a sticky, caramelized glaze.
- Let the ribs rest again: Let the ribs rest for 10-15 minutes before serving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Dry rub spare ribs are a delicious and easy-to-make dish that is perfect for any occasion. With a little planning and effort, you can make melt-in-your-mouth ribs that will impress your friends and family. So fire up your smoker and get started!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
