MEMPHIS DRY RUB
This is a wonderful and spicy rub that goes great on beef or pork ribs! Put it on ribs lightly to get a nice kick and put it on heavy to get a bold hot dish!
Provided by Nikki Johnson
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 24
Number Of Ingredients 9
Steps:
- Combine brown sugar, white sugar, paprika, salt, onion powder, cayenne pepper, black pepper, garlic powder, and chili powder in a bowl.
Nutrition Facts : Calories 24.6 calories, Carbohydrate 5.9 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, Sodium 876.8 mg, Sugar 4.7 g
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
MEMPHIS DRY-RUB RIBS
This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef spareribs with equally good results, or use mushrooms for a vegetarian approach. Crushed peanuts and sweet-potato pikliz make the ribs a meal.
Provided by Nicole Taylor
Categories dinner, barbecues, finger foods, meat, roasts, main course
Time 3h
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Make the rub: In a large bowl, combine all rub ingredients and mix well.
- Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
- Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
- Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.
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.
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