Bbq Pork Ribs With Spicy Dry Rub Recipes

SPICY SMOKED PORK BACK RIBS

Steps:

• Whisk the dry rub ingredients together in a bowl.
• Remove the pork ribs from the package and pat dry. Arrange on a clean work surface.
• Carefully remove the membrane on the back side of the ribs, if desired.
• Rub the pork ribs thoroughly with the dry rub.
• Allow to sit at least 1 hour before grilling.
• Prep your charcoal and wood chunks.
• Set up your smoker for indirect heat, 225 degrees.
• Arrange a drip pan under the cooler side of the grill. Pour in the apple juice.
• Place the grate over top and arrange the racks of pork ribs.
• Smoke for 3 hours.
• Carefully remove the ribs and wrap them in foil tightly.
• Place them back on the grill.
• Keep an eye on your temperature and adjust as needed to maintain 225 degrees.
• Let the ribs cook for another 1 to 2 hours on the grill, spritzing with apple juice once or twice while cooking, about every 45 minutes.
• For the last hour of cooking, unwrap and baste with sauce, if using.
• Place the pork ribs over the hotter side of the grill to char, flipping often, just to finish the ribs off.
• Serve hot.

BBQ PORK RIBS WITH SPICY DRY RUB

Steps:

• In a small bowl combine paprika, granulated garlic, onion powder, ground black pepper, chili powder, ground cumin, dry mustard, celery salt, cayenne pepper, and salt.
• Rub the Smithfield Ribs with the dry rub on both sides. Any leftover dry rub can be stored in a covered jar for up to 2 weeks.
• Cover ribs with plastic wrap for 3 - 24 hours. I prefer to let them marinate for 24 hours.
• Place an aluminum pan in the center of grill filled with water and the charcoal on either side.
• Place the Smithfield Ribs in the center of the grate over the pan of water.
• Check the Smithfield Ribs every half hour and flip.
• After 2 hours, the temperature of the ribs should be 180 degrees

SPICE-RUBBED RIBS

Steps:

• In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.

BBQ RIBS DRY RUB

Steps:

• Mix together dry ingredients.
• Rub liberally all over the ribs on both sides. (For more flavor penetration, pull off membrane from the bone side of ribs).
• Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight.
• Heat smoker/cooker to at least 250°F and keep between 250-300°F.
• Pour 2 cups of the apple juice in water pan to steam the ribs with.
• Add soaked hardwood chips or smoking wood of your choice to the smoker.
• Amount of smoke is up to you.
• After about 3 hours, internal temperature of the meat should be around 170°F In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don't drown the ribs in juice but moisten them, about another hour or so.
• If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.

DRY RUB FOR SPICY BBQ RIBS

Steps:

• Wash rack of ribs, remove membrane on back, and pat dry with paper towel. You can either leave as a rack and thread onto a spit or cut into 2-3 rib sections.
• Mix all remaining ingredients until well blended. Rub the mix over both sides of ribs until it's all used up. I sometimes double the recipe to get a really good coating. You can either put in fridge overnight or grill at 350 F right away on bbq over indirect heat. The bbq acts more like an oven this way. The sugar will burn if you grill over direct flame.
• They will take an hour to cook through.

RIB DRY RUB

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.

DRY RUB FOR RIBS

Steps:

• Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.