SAVORY DRY RUB SMOKED RIBS
I love ribs, but I don't always want the sweetness of BBQ sauce, so my hubby and I came up with this phenomenal dry rub!
Provided by p00gJr
Categories Pork
Time 1h50m
Yield 10 ribs, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine ALL spices, except the sugar and the pepper flakes, and mix together thoroughly.
- Add the mustard, and mix the spices into the mustard, until it's almost a paste.
- Take your rack of ribs, and sprinkle the bone side with a little cajun seasoning.
- On the meat side of your ribs, spread the mustard/spices, almost like you were icing a cake. Cover entire meat side with your mustard/spice mixture.
- After the ribs are covered, sprinkle your pepper flakes on top, to add a little spice. Finally, sprinkle your sugar on top, to get that little twinge of sweetness!
- Smoke on a charcoal BBQ, for about an 1 hour and 30 minutes, bone side down the entire time. Adjust cooking time depending on how big your rack of ribs is, and how hot your fire is. The key to these ribs being perfect is low and slow.
Nutrition Facts : Calories 94.5, Fat 2.9, SaturatedFat 0.3, Sodium 346.8, Carbohydrate 17.1, Fiber 4.9, Sugar 4.3, Protein 4.1
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.
SMOKED RIBS WITH DRY RUB
Provided by Tyler Florence
Time 3h
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.
- Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.
- Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.
- Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.
GRILLED BBQ SHORT RIBS WITH DRY RUB
Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
- Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
- Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
- Serve with additional barbecue sauce as desired.
Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g
BJ'S SAVORY DRY RUB
Learned this blend a long time ago in N. Carolina, and finally got around to getting it on paper. Absolutely GREAT on ribs of any type... babyback, country style, short ribs, and beef ribs! ... works well on chicken, chops, Boston butt, and steaks also.
Provided by Big John Sees
Categories Savory
Time 15m
Yield 1 Cup, 1 serving(s)
Number Of Ingredients 13
Steps:
- While this does have a little brown sugar, it is not what I consider a "sweet" rub. If you prefer your ribs more savory and less sweet, give this rub a try.
- Chinese 5-spice powder and Sazon seasoning (usually found in Hispanic seasoning sections of markets) are optional, but either or both add a unique flavor.
- Combine all ingredients very thoroughly.
- Apply liberally to meat, and let rest refrigerated for 4-6 hours.
- Remove from refrigerator 30-60 minutes before cooking.
- Save unused rub in dry, sealed container.
- Can be used sparingly to spice up soups, sandwiches, etc.
Nutrition Facts : Calories 480.2, Fat 15.2, SaturatedFat 2.2, Sodium 7191, Carbohydrate 95.8, Fiber 33.8, Sugar 39.1, Protein 17.5
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