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.
DAVE'S RIB RUB AND PIT BARBECUE RIBS
Make and share this Dave's Rib Rub and Pit Barbecue Ribs recipe from Food.com.
Provided by Hey Jude
Categories Pork
Time 6h45m
Yield 5-6 serving(s)
Number Of Ingredients 19
Steps:
- Mix rib rub ingredients (first 14 ingredients) and store in an airtight container.
- The night before cooking, trim the ribs of all excess fat and place them in a large plastic bag; pour in Italian dressing to coat; seal bag well, refrigerate for 4 hours, turning occasionally; remove and wipe dressing off then sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes.
- Wrap each rib in plastic and refrigerate overnight.
- Next day: remove from wrap and wipe sludge off ribs; generously coat front and back of ribs with rib rub and, using your hands, rub seasoning into meat and set aside.
- Smoking takes 6 hours.
- Prepare about 15 briquettes until they're red hot; place coals on one end of grill and place 1 pound of green hickory around coals (use water-soaked hickory chunks if you can't find freshly cut hickory).
- Keep internal temperature of the grill at 200-225°F and add more charcoal and hickory chunks every hour as needed.
- Place ribs bone side down but not directly over hot coals; after 3 hours, remove ribs from grill and wrap in foil; hold in covered grill at 180-200°F for 1 1/2 to 2 hours or until fork tender.
- Build a really hot bed of coals over the entire bottom of the grill.
- This goes fast- place ribs back on grill to add char flavor; when meat becomes bubbly it's done.
- Slather with barbecue sauce and let the heat caramelize the sauce.
- According to Dave, this caramelizing with the charring and slow smoking is the secret to tender, smoky ribs the way it's in the deep south.
- Take your time, visit with friends and drink some beer while slow cooking these ribs.
DAVE'S SANTA FE RIB RUB
Make and share this Dave's Santa Fe Rib Rub recipe from Food.com.
Provided by DailyInspiration
Categories Low Cholesterol
Time 5m
Yield 1 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients well and rub on ribs or any other meat you wish to grill or roast.
THE RENDEZVOUS-STYLE RUB FOR RIBS
There's a few copycat recipes for this rub that aren't close to what is really in there. This version is much closer to the seasoning they use at the 'Vous in Memphis and is from the AmazingRibs.com site (highly recommended!) I like that this has less salt than a ot of rubs-- and you can add sugar if you like, but since we sauce our ribs, I don't need sugar in the rub. You can leave out the Accent if you have a sensitivity to MSG.
Provided by DeeCooks
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 15
Steps:
- Mix all together.
- For my family, I whirl it in a coffee grinder for a second, as they object to the "whole" seeds.
- This makes about two cups--enough for about 12 pounds of ribs. (It is not meant to be a thick rub.).
- Add brown sugar if want a sweeter rub.
Nutrition Facts : Calories 299.4, Fat 11.9, SaturatedFat 1.6, Sodium 10653.4, Carbohydrate 53.2, Fiber 24.9, Sugar 8.7, Protein 14
DAVE'S MEMPHIS RIB RUB
The ultimate rub for both Memphis and St Louis Style ribs. Rub the ribs at least 12 hours and up to 24 hours before smoking.
Provided by drollens
Categories Pork
Time 4h30m
Yield 6 Racks, 6 serving(s)
Number Of Ingredients 17
Steps:
- Grinf Peppercorns, Mustard, Lemon Peel, and Cumin Seed. Mix with all other ingredients and rub both sides of ribs, heavier on top. Smoke at 225 degrees for 4 to 6 hours or cook in a covered roasting pan in a 275 degree oven for 4 hours. Finish on a medium hot grill, basting with BBQ sauce until dark brown and well glazed.
Nutrition Facts : Calories 270.3, Fat 1.5, SaturatedFat 0.2, Sodium 9459.5, Carbohydrate 67.2, Fiber 5.7, Sugar 53.1, Protein 3
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- Rib Rub: Prepare rib rub thoroughly mixing all rub ingredients. Store in airtight container. Makes 6 cups.
- Ribs: The night before smoking, trim your ribs of all excess fat. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well.
- Remove and wipe dressing off. Sprinkle each rib with pepper then refrigerate overnight. The next morning remove from wrap and wipe sludge off ribs. Generously coat front and back of ribs with Rib Rub and using your hands, rub seasoning into meat and set aside.
- After 3 hours, remove ribs from grill and wrap in aluminum foil. Hold in covered grill at 180 to 200 degrees F for 1 1/2 to 2 hours or until fork tender.
- Next build a real hot bed of coals over the entire bottom of grill. Place ribs back on grill to add char flavor. When meat becomes bubbly it is done. Make sure to char off bone side membrane until it becomes papery and disintegrates.
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