Best 2 Rib Rub For Fall Off The Bone Ribs Recipes

**Fall-Off-The-Bone Ribs: A Journey Through Flavorful Delights**

Prepare to embark on a culinary adventure where tender ribs meet bold flavors in a harmonious embrace. Fall-off-the-bone ribs, the holy grail of barbecue enthusiasts, are not just a meal; they are an experience. This article presents a collection of delectable rib rub recipes that will transform ordinary ribs into extraordinary culinary masterpieces. From the classic and versatile Original Rib Rub to the tantalizing Brown Sugar and Coffee Rub, each recipe promises a unique flavor profile that will leave your taste buds dancing. Whether you prefer a sweet, smoky, or spicy kick, these rubs have got you covered. Get ready to create ribs so tender they'll melt in your mouth and leave you craving more.

Here are our top 2 tried and tested recipes!

FALL-OFF-THE-BONE DRY RUB RIBS

Fall-Off-The-Bone Dry Rub Ribs image

These baby back ribs are seasoned with a homemade dry rub and then baked in the oven till they are tender and fall off the bone. Slather these ribs with your favorite BBQ sauce and finish them on the grill for juicy, tender, fall off the bone ribs.

Provided by Stephanie

Categories Pork

Time 4h55m

Number Of Ingredients 13

Ingredients

2 racks baby back ribs, membrane removed see note #1
4 tbsp yellow mustard
2 tbsp dark brown sugar
1 tbsp smoked paprika
1 tbsp chili powder
1 tbsp granulated garlic
1 tbsp granulated onion
1 tsp ground black pepper
1 tsp white pepper
1 tsp cayenne pepper
1 tsp smoked sea salt
1 tbsp kosher salt
BBQ sauce of choice

Steps:

See note #1 on removing membrane from baby back ribs.
In a bowl, add all of the spices. Mix with a spoon until combined. Use the back of the spoon to press out any large clumps.
Tear two sheets of aluminum foil, long enough to pass the sides of each rack of ribs. Place one rack, curved side up, per foil. Using a brush, spread 1 tbsp of yellow mustard on each rack. Sprinkle a 1/4 of the dry rub on the rack and using your fingers, spread. Flip the racks over and repeat mustard and dry rubbing.
Once the ribs have been rubbed, carefully wrap the aluminum foil closed. I add an extra sheet of foil around the center, to ensure the ribs are fully sealed. [See note #3]
Place in the refrigerator and allow to marinate for 2 hours.
Preheat oven to 275F. Remove ribs from refrigerator, place on baking sheet (curved side down) and bake for 2 1/2 hours. If you see liquid start coming out onto the baking pan, carefully wrap with more foil.
Preheat grill to 350F. After the ribs have baked low and slow in the oven for 2 1/2 hours, remove from the oven. Carefully open the foil. Using a meat thermometer, take the temperature in between the bones. Pork is technically done at 145F, but you want the temperature at 190F-200F for tender juicy ribs.
Using your favorite BBQ sauce, brush the top of the ribs with the sauce. Since the ribs will be so tender, they may fall apart transferring to the grill. Use two sets of tongs (one on each side) to help them stay together when flipping. Place the ribs sauced side down, onto the grill. While that side chars, brush BBQ sauce on the side facing up. Grill for about 5 minutes per side, until ribs get charred grill marks. Remove from grill.
To slice, place the ribs curved side up, so you can see the bones. Slice in between bones and serve with additional BBQ sauce.

Nutrition Facts : Calories 575 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 35 grams fat, Fiber 3 grams fiber, Protein 38 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 3043 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

3-2-1 RIBS: PERFECT FALL OFF THE BONE RIBS

3-2-1 Ribs: Perfect Fall Off the Bone Ribs image

3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. The 3 2 1 rib method is based on smoking ribs at a certain temperature for 3 hours, wrapping with liquid for 2 hours, and saucing for the final 1 hour.

Provided by Hey Grill Hey

Categories Main Dish

Time 6h5m

Number Of Ingredients 6

Ingredients

1 rack baby back ribs
2 tbsp Signature Sweet Rub
1 cup apple cider (apple juice also works)
1/4 cup dark brown sugar
2-3 tbsp salted butter
1/2 cup BBQ sauce

Steps:

Begin by removing the membrane on the back of the ribs
Liberally season both sides of the ribs using the sweet rub, starting with the bone side.
Prepare your smoker for indirect smoking. Target temperature is between 180-200 with thin blue smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple cider.
Tightly crimp the foil together to create an airtight seal. Return to the grill and increase your cooking temperature to as close to 225 degrees as you can get it. Let the ribs braise for 2 hours in the foil.
Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid,
Brush the ribs with your favorite BBQ sauce, close the lid of your grill and cook at 225 degrees for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set.

Nutrition Facts : Calories 709 kcal, Carbohydrate 53 g, Protein 38 g, Fat 40 g, SaturatedFat 16 g, Cholesterol 151 mg, Sodium 733 mg, Fiber 2 g, Sugar 42 g, ServingSize 1 serving

Tips for Perfect Ribs:

Choose the Right Ribs: Select high-quality pork ribs, such as baby back or spare ribs, with good marbling for extra flavor.
Remove the Membrane: Remove the thin membrane on the back of the ribs to ensure the rub penetrates properly and the ribs cook evenly.
Apply the Rub Generously: Apply a generous amount of the rib rub to all sides of the ribs, ensuring full coverage for maximum flavor.
Let the Ribs Rest: Allow the ribs to rest for at least 30 minutes or up to overnight, allowing the rub to penetrate and enhance the flavors.
Cook Low and Slow: Cook the ribs slowly at a low temperature (around 225°F) for several hours to achieve fall-off-the-bone tenderness.
Use a Smoker or Grill: Use a smoker or grill to cook the ribs, adding smoke for an extra layer of flavor. Alternatively, you can bake them in the oven if you don't have access to a smoker or grill.
Baste the Ribs: Baste the ribs occasionally with a mixture of melted butter, apple cider vinegar, and honey to keep them moist and prevent them from drying out.
Check for Tenderness: Test the tenderness of the ribs by gently pulling on the meat. If it comes off the bone easily, they are ready.
Let the Ribs Rest Before Serving: Allow the ribs to rest for a few minutes before serving to let the juices redistribute, resulting in more flavorful and succulent meat.

Conclusion:

Achieving fall-off-the-bone ribs requires a combination of selecting high-quality ribs, applying a flavorful rub, cooking them low and slow, and using the right techniques. Whether you prefer using a smoker, grill, or oven, following these tips and experimenting with different rib rubs will help you create tender, juicy, and delicious ribs that will impress your family and friends. So fire up your grill or smoker, grab your favorite rib rub, and get ready to enjoy a mouthwatering rib feast!