Best 4 Marnas Killer Rib Rub Recipes
**Indulge in a tantalizing culinary adventure with Marna's Killer Rib Rub, a symphony of flavors that will elevate your grilling game to new heights.**
From the zesty tang of lemon pepper to the smoky allure of chipotle, this versatile rub offers a range of delectable options to suit every taste. Whether you prefer the classic charm of garlic and herb or the fiery kick of chili and cumin, Marna's Killer Rib Rub has you covered. Embark on a journey of taste as you explore the diverse recipes within this article, each promising a unique and unforgettable barbecue experience.
THE BEST DRY RUB FOR RIBS
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This BBQ Spice Rub is fantastic for ribs, but it's also great on pork chops, pork loin, and pork shoulder! You can even add it to your favorite BBQ sauce for an extra kick.
Provided by Irvin Lin
Categories BBQ Grill Make-ahead
Time 5m
Number Of Ingredients 9
Steps:
- Mix: Place all the spices in an airtight glass jar and shake gently to combine.
- Store: Store in an airtight container for up to a year.
Nutrition Facts : Calories 58 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 635 mg, Sugar 11 g, Fat 0 g, ServingSize 1 1/2 cups, UnsaturatedFat 0 g
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.
KILLER STICKY RIBS, RUB AND SAUCE
The amounts for the rub make enough for 4 racks of ribs, but I use only as much as I need for ribs and use the rest on pork chops or chicken to be grilled. This is a bunch of recipes combined and tweaked over time. I use the same method of cooking as Cook's Illustrated, but have combined a rub and sauce that allow for great flavor and a sticky, without being too sweet, rub and sauce.
Provided by NewNerdMom
Categories Pork
Time 4h40m
Yield 4 ribs, 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Combine all ingredients for the rub in a plastic bag or tightly lidded container. Be sure there are no clumps of brown sugar and that spices are well distributed and combined. Reserve 2 tablespoons of the rub for the sauce. (If only using enough rub for fewer than 4 racks of ribs, separate amount of rub you will need so as not to contaminate what is left over. You may store additional rub mixture in a sealed container or zip top bag for further use - it works very well on pork chops or chicken.).
- Remove membrane from the underside of ribs. This can be easily done by using a paring knife to loosen one edge of the membrane and then, using paper towel to grab the membrane, pull it off. Rinse off ribs and pat dry with paper towels. Apply remaining rub on both sides of ribs. Wrap the ribs plastic or use an extra large food grade zip top bag. Refrigerate for up to 24 hours or at least 3 hours.
- 30 minutes before being ready to put ribs on grill, remove them from refrigerator and allow them to come closer to room temperature. On a gas grill set flame so that the temperature with the grill lid closed is 200-250°F Place water in a small aluminum pan (I use a loaf pan) on one side of the grill. This will allow a moist heat to penetrate the meat and allow for more moistness. Don't allow the water to evaporate completely. If you can use wood chips to smoke the meat with your grill, this is the time to get the chips smoking.
- Place ribs on the grill bone side down and leave them on the grill for 1½ to 3 hours at this temperature (depending upon how much time you have and how tender you want the meat). I try to turn the ribs about every 30-40 minutes. It will be necessary to turn the ribs at least once. This is actually something that you need to see when it's time to do. Check your ribs periodically to be sure that they are not getting charred and that your grill is not too hot. Depending upon your grill, you may have to turn the ribs more often to avoid hot spots or flame ups. If you haven't already done so, at about the 2 hour point, you'll need to turn the ribs over. Allow them an additional 1 1/2 - 2 hours on the grill depending upon your time schedule. The more time they are done low and slow, the more tender they will become.
- (If you can't or don't want to grill the ribs, heat oven to 250°F Place ribs on a wire rack on top of a jelly roll pan. Place water in the bottom of the pan so that it does not come up to the rack. Use foil to tightly wrap the entire pan. Bake in oven for 3-4 hours.).
- While grilling the ribs, mix all ingredients for the sauce in a heavy-bottomed sauce pan. Add 2 tablespoons of reserved spices and add to the sauce mixture. Bring to a simmer and allow to simmer for 5 minutes. Remove from heat.
- If you prefer, mop the some of the sauce onto the ribs in the last 10 minutes of grilling. Leave the rest of the sauce so that guests can add their own sauce according to their tastes.
- Upon removing ribs from the grill, cut them into smaller sections or individual ribs (usually they're ready to fall apart). Serve immediately to a very happy crowd.
Nutrition Facts : Calories 164.8, Fat 1.4, SaturatedFat 0.2, Sodium 1082.5, Carbohydrate 38.9, Fiber 2.6, Sugar 32.2, Protein 2
MARNA'S KILLER RIB RUB
Make and share this Marna's Killer Rib Rub recipe from Food.com.
Provided by marna
Categories Lunch/Snacks
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- mix all ingredients into a ziplock bag rub generously to pork ribs (you may want to use gloves as paprika will stain your hands for the rest of the day!)
- to bake in oven put on broiler pan, meat side down at 250 degrees for 2 hours, then put in foil with apple and grape juice for another 2 hours. We Traeger smoker our pork spareribs for 2 hours meat side up, then put into heavy duty foil packs with 1/2 cup each of apple juice and grape juice meat side down for 2-3 hours (until cooming off the bone).
- Take back out and sauce'em if you like!
Tips:
- Choose the right ribs: Baby back ribs are the most popular choice for this recipe, but you can also use spare ribs or St. Louis-style ribs.
- Make sure the ribs are clean: Remove any excess fat or silver skin from the ribs before cooking.
- Apply the rub liberally: Don't be afraid to use a lot of rub - it will help to create a flavorful crust on the ribs.
- Let the ribs rest: After applying the rub, let the ribs rest for at least 30 minutes before cooking. This will allow the flavors to meld together.
- Cook the ribs low and slow: The best way to cook ribs is to cook them low and slow. This will help to tenderize the meat and prevent it from drying out.
- Baste the ribs regularly: While the ribs are cooking, baste them regularly with your favorite BBQ sauce or apple juice. This will help to keep them moist and flavorful.
- Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Marnie's Killer Rib Rub is a delicious and easy-to-use rub that will help you create perfect ribs every time. With its blend of spices and herbs, this rub will add a flavorful crust to your ribs that will tantalize your taste buds. Whether you're cooking ribs for a backyard barbecue or a special occasion, Marnie's Killer Rib Rub is the perfect choice.
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