Fireman Bobs Rib Rub For Pork Recipes

SMOKED RIB RUB RECIPE

Steps:

• Mix your dry spices together in a small bowl or other container.
• If it hasn't been done already, flip your ribs over and make a small cut into the white membrane cover the back closest to one of the ends.
• Using a paper towel to help grip, slowly and gently pull the membrane down until it separates from the ribs, using a knife to clean up any scraps.
• Liberally coat both sides of your ribs in spices, rubbing into the meat to ensure everything is covered.
• Wrap the rack in plastic wrap and place on a large baking tray in the refrigerator over night and up to a full 24 hours to let the flavors develop.
• Half an hour before cook time, take your ribs from the fridge and let them start to warm up at room temperature.
• This helps them to cook more evenly while they're smoking as the inside and outside will be roughly even in temperature, avoiding overcooking the outside with a raw inside.
• Additionally, soak your wood chips in hot water at this time if you're using them instead of chunks.
• Fill your smoker halfway with charcoal and light it.
• Close the lid and allow it to start heating up.
• If you're using a thermometer, it should read around 225 degrees Fahrenheit.
• When your charcoal has burnt down and your smoker is up to temperature, add more charcoal, toss on your wood, add the grate, fill the water tank, and close the lid once again.
• This gives the wood a chance to start smoking and the new material a chance to burn.
• After another ten minutes or so, you're finally ready to cook.
• Place your ribs meat side up into the center of your smoker and close the lid.
• Depending on the type of rib you use, it'll most likely take around four hours to cook fully (baby backs run shorter, St. Louis run longer).
• You can check this by sight if the meat has begun to pull away from the bones or by temperature when a rib measures 195 degrees Fahrenheit internally.
• As your ribs smoke, make sure to monitor the levels of wood, charcoal, and water in your smoker and add more of each as needed.
• Additionally, keep the temperature consistent by adjusting the air vents, especially when introducing new fuel to the fire.
• Every half hour, spray your ribs down with apple juice or apple cider from a spray bottle.
• This both flavors the meat and helps keep the outside moist during the long cooking process.
• In the last half hour of cooking, paint on a thick layer of barbecue sauce across the meat and allow it to caramelize on the outside, though be careful not to burn it.
• If it appears to be burning, remove the ribs from the heat or tent them in aluminum foil until they're fully cooked.
• After removing your ribs from the smoker, allow them to rest half an hour at minimum while wrapped loosely in aluminum foil.
• This gives the meat a chance to relax after being cooked and lets the juices redistribute throughout, making for a more tender, flavorful, and juicy rib.
• Use this time strategically to finish any side dishes or meal prep you hadn't to gotten yet.
• Once the ribs have rested, it's time to eat.

DRY RUB PORK RIBS

Steps:

• Preheat oven to 325°F.
• Cut pork ribs into sections of 3 or 4 bones.
• Mix remaining ingredients well, sprinkle on both sides of ribs and rub into the meat.
• Seal rib sections in foil with a tablespoon of water in each package, and bake for 2 hours on a cookie sheet in the center of the oven.
• Open foil carefully as steam escapes.
• Can be crisped on a hot BBQ if desired but will be great just the way it is.
• (Enjoy with oven cooked potato nuggets for a really simple meal).

PORK RIB RUB

Steps:

• Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

BOBBY FLAY'S RIB 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.

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.

SIMPLE PORK RIB DRY RUB

Steps:

• In a medium bowl, thoroughly mix freshly ground black pepper, ground cayenne pepper, dark brown sugar and salt. Rub thoroughly into ribs, using as little or as much as you like, before grilling as desired.

BOBBY'S SPICE RUB FOR BEEF AND PORK

Steps:

• In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.