Best 2 Dry Rubbed Ribs Recipes
**Pork ribs, a beloved culinary delight, take center stage in this comprehensive guide to dry rubs and tantalizing recipes. From classic to contemporary, these rubs and recipes cater to diverse palates, transforming ordinary ribs into extraordinary culinary experiences. Prepare to embark on a journey of flavors as we unveil the secrets to creating fall-off-the-bone tender ribs with crispy, caramelized exteriors. Let your taste buds dance with joy as you explore a world of flavors, ranging from smoky and sweet to spicy and tangy. Discover the art of creating a perfect dry rub, a harmonious blend of spices and herbs that awakens the natural flavors of pork ribs. Unlock the secrets of achieving a perfect cook, whether you prefer the low and slow method of smoking or the convenience of baking in your oven. With step-by-step instructions and detailed explanations, this guide empowers you to become a master of rib-cooking, impressing friends and family with your culinary prowess.**
Here are our top 2 tried and tested recipes!
MEMPHIS DRY-RUBBED BACK RIBS
When you go to the barbecue joints in Memphis, you can typically get your ribs wet or dry, the difference being that the wet ribs will be finished with a pretty heavy slather of a tomato-based, fairly sweet barbecue sauce, while the dry ribs will be finished with an additional dusting of the house barbecue rub. I happen to like the dry-rubbed version better, but there's usually a bottle of sauce on the table so I can add a little if I want. The most famous of all the dry rib joints in Memphis is The Rendezvous and I really like their ribs. They use loin baby back ribs and they cook them over charcoal until done, then they finish them with another layer of their delicious dry rub. I hope you like my version. These would go very well served with white beans and cornbread.
Provided by Food Network
Yield 4 servings
Number Of Ingredients 14
Steps:
- At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate.
- Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty-side up. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill. Transfer the ribs to a platter.
- Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs. Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender. Transfer the foil packets to a platter. Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate. Sprinkle lightly with additional Rib Rub #99. Cook for 5 minutes. Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes. Flip one last time and cook for 5 minutes more. Remove the ribs to a platter. Serve 1/2 slab to each guest.
- Combine all ingredients, mix well, and store in an airtight container.
DRY-RUBBED RIBS
This is a terrific dry rub that is easy to make and adds a ton of flavor to ribs. This dry rub is equally delicious on roasted chicken and grilled salmon.
Provided by LisaD.
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine chili powder, paprika, brown sugar, mustard powder, seasoned salt, black pepper, curry powder, garlic powder, cinnamon, and cayenne pepper in a container with a lid. Seal container and shake until rub is well combined. Generously coat ribs with rub and place in a roasting pan. Loosely cover pan with aluminum foil.
- Bake in the preheated oven for 1 hour 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer ribs to grill.
- Cook ribs on the preheated grill until browned, 5 to 10 minutes per side.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 10.1 g, Cholesterol 78.1 mg, Fat 21.4 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 352.3 mg, Sugar 5.1 g
Tips:
- Choose the right ribs: Baby back ribs or spare ribs can be used. Baby back ribs are leaner and have a more uniform shape, while spare ribs are meatier and have a richer flavor.
- Prepare the ribs properly: Remove the membrane from the back of the ribs and trim any excess fat.
- Use a flavorful dry rub: The dry rub is what gives the ribs their flavor, so make sure to use a flavorful blend of spices. Common ingredients in dry rubs include brown sugar, paprika, garlic powder, onion powder, chili powder, and cumin.
- Let the ribs rest: After applying the dry rub, let the ribs rest for at least 30 minutes or up to overnight. This will allow the flavors to penetrate the meat.
- Cook the ribs slowly and low: Ribs are best cooked slowly and low, either in a smoker, oven, or slow cooker. This will help the meat to become tender and fall off the bone.
- Baste the ribs: Basting the ribs with a sauce or marinade during cooking will help to keep them moist and flavorful.
- Let the ribs rest before serving: After cooking, let the ribs rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Dry-rubbed ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your ribs turn out perfect every time. So fire up your smoker or oven and get started on some delicious dry-rubbed ribs today!
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