Ccryders Smoker Rib Rub Recipes

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CCRYDER'S CIDER-SMOKED RIBS



CCRyder's Cider-Smoked Ribs image

Wood-smoked baby back ribs.

Provided by ccryder81

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 12h5m

Yield 12

Number Of Ingredients 18

3 tablespoons white sugar
3 tablespoons packed brown sugar
2 tablespoons sea salt
1 ½ tablespoons ground New Mexico chile powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Hungarian paprika
1 tablespoon ground ancho chile powder
1 tablespoon ground black pepper
1 ½ teaspoons dried rosemary
1 ½ teaspoons dried thyme, or more to taste
1 ½ teaspoons ground cumin, or more to taste
1 ½ teaspoons ground nutmeg, or more to taste
1 ½ teaspoons ground allspice
½ teaspoon cayenne pepper, or more to taste
3 slabs baby back pork ribs
4 cups apple cider, or as needed
2 cups barbeque sauce

Steps:

  • Mix white sugar, brown sugar, sea salt, chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, rosemary, thyme, cumin, nutmeg, allspice, and cayenne pepper together in a bowl to make the rib rub.
  • Coat ribs evenly with rub. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.
  • Preheat smoker to 300 degrees F (150 degrees C) per manufacturer's instructions. Place ribs on smoker meat-side up. Smoke until browned, about 1 1/2 hour. Remove from smoker.
  • Pour apple cider into an aluminum roasting pan. Position ribs in the pan, standing on end if needed. Cover with aluminum foil. Return to the smoker. Continue smoking ribs until tender, about 2 hours more.
  • Transfer ribs to a grill. Brush barbeque sauce on top. Grill until dark brown, about 10 minutes per side.

Nutrition Facts : Calories 510.8 calories, Carbohydrate 34.9 g, Cholesterol 117.1 mg, Fat 29.8 g, Fiber 1 g, Protein 24.5 g, SaturatedFat 11.1 g, Sodium 1458.4 mg, Sugar 27.4 g

CCRYDER'S SMOKER RIB RUB



CCRyder's Smoker Rib Rub image

This is a blend of spices I use to rub onto baby back ribs the night before I smoke the meat. Store in an airtight container at room temperature until ready to use.

Provided by ccryder81

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 36

Number Of Ingredients 15

½ cup white sugar
½ cup packed brown sugar
⅓ cup sea salt
3 tablespoons New Mexico red chile powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Hungarian paprika
2 tablespoons ancho chile powder
2 tablespoons ground black pepper
1 tablespoon dried thyme, or more to taste
1 tablespoon ground cumin, or more to taste
1 tablespoon dried rosemary
1 tablespoon ground nutmeg, or more to taste
1 tablespoon ground allspice
1 teaspoon cayenne pepper, or more to taste

Steps:

  • Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.
  • Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.

Nutrition Facts : Calories 31.3 calories, Carbohydrate 7.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 790.8 mg, Sugar 6.1 g

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