DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)
Provided by Dave Lieberman
Categories main-dish
Time 2h15m
Yield about 15 ribs
Number Of Ingredients 9
Steps:
- Preheat over to 300 degrees F.
- Mix the rub ingredients together well in a small bowl.
- Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
- Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
TRADITIONAL RUB FOR ST. LOUIS RIBS
A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 11
Steps:
- About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Nutrition Facts : Calories 1098 calories, Carbohydrate 23.8 g, Cholesterol 275.6 mg, Fat 85.2 g, Fiber 2.4 g, Protein 56.6 g, SaturatedFat 30.4 g, Sodium 1583 mg, Sugar 19.5 g
MEMPHIS RUB
This zesty rub will bring out the best in ribs and other meats. Try it on chicken!
Provided by ALIKAT695
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- In a small airtight container, mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder. Seal and store in a cool dark place until ready for use.
Nutrition Facts : Calories 62 calories, Carbohydrate 12 g, Fat 1.3 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 1785.8 mg, Sugar 7.5 g
MEMPHIS DRY RUB RIBS (STEVEN RAICHLEN)
Fashioned after Charlie Vergos' famous ribs-grilled over charcoal, mopped with vinegar sauce, and coated with a dry rub just before serving. Nearly impossible to duplicate these famous ribs at home because Vergos cooks them in a one-of-a kind pit and the rub recipe is a closely guarded secret. Here is Mr. Raichlen's take on my favorite ribs.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- You will need a barbecue mop.
- Make the rub: add the rub ingredients to a bowl; stir to mix.
- Store rub in an airtight container away from heat and light; will keep for 6 months.
- Make the mop sauce-add the vinegar, salt, and rub in a bowl; add 1 cup water; whisk until the salt dissolves; set aside.
- Remove the thin, papery membrane from the back of each rack of ribs.
- Generously season the ribs all over with salt and pepper.
- Set up grill for direct grilling (charcoal is more accurate); preheat to medium.
- When ready to cook, brush the grill grate, place the ribs on the hot grate, bone side down, and grill until that side is sizzling and golden brown, about 35 minutes.
- Turn the ribs and grill meat side down until that side is sizzling and golden brown, about 25 minutes longer.
- When fully cooked, the ribs will be nicely browned and tender enough to pull apart with your fingers.
- The dripping fat may cause flare-ups; if this happens, move the ribs to another spot on the grate.
- Transfer the grilled ribs to a platter or cutting board.
- Generously brush or mop the ribs on both sides with the mop sauce.
- Thickly sprinkle the meat side with the remaining rub to form a crust.
- You can use all or the rub or just a part, depending on your fondness for spice.
- Mr. Raichlen likes a crust about 1/8 inch thick; serve the ribs as whole racks, cut the racks in pieces, or carve them into individual ribs and serve any remaining rub on the side.
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.
MERKMAN'S LATEST RIB RUB
Make and share this Merkman's Latest Rib Rub recipe from Food.com.
Provided by merk5028
Categories Pork
Time 15m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- Use McCormick's Hot Mexican chili powder or equiv.
- Use McCormick's Roasted Garlic & Bell Pepper Seasoning Blend or equiv.
- Mix all ingredients in a bowl or ziplock bag.
- Use generously as a rib rub or it is a great low salt seasoning for any type of meat.
Nutrition Facts : Calories 229.6, Fat 2.8, SaturatedFat 0.3, Sodium 52.2, Carbohydrate 52.8, Fiber 5.4, Sugar 41.5, Protein 3.5
More about "merkmans latest rib rub recipes"
THE BEST BBQ RIB RUB RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Spare Rib Rub. This is a sweet and savory rub works well on pork ribs. You can adjust the heat by changing the amount of cayenne.
- Memphis BBQ Rub. In Memphis, the rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that this barbecue rub has to provide all the flavor to make Memphis-style barbecue.
- Authentic Texas-Style Brisket Dry Rub. This Texas-style dry rub recipe is an easy way to spice up beef brisket. In true Tex-Mex style, this rub gets a kick from cayenne pepper and hot chili powder.
- Porker's Rib Seasoning. This rub is perfect for all kinds of pork whether it's ribs or Carolina-style pulled pork. One tip: If you apply your spice rub too early before you start cooking it will cause the pork to develop a ham-like flavor and not in a good way.
- Beef Rib Rub. This rub combines the flavors of sweet and heat. You can adjust the heat by using mild or medium chili powder. If you really want to make spice it up, then add an extra tablespoon of cayenne.
- Cajun Seasoning Rub. Blackening is a classic Cajun cooking technique that adds complex flavor and dark color. Traditionally, it's used to generously coat fish fillets before frying in a very hot cast-iron skillet, but crusty exterior filled with flavor is just what we want on our ribs.
- Kansas City Rib Rub. In Kansas City, they know BBQ ribs. This is the barbecue rub recipe for traditional Kansas City-style ribs. Finish these ribs off with a good barbecue sauce and you'll have a fantastic meal.
- Achiote (Annatto) Paste. Achiote paste is a popular coloring and flavoring in Central American, Mexican, and Caribbean cuisines and is made with annatto seeds, cumin, pepper, coriander, oregano, cloves, and garlic.
- Cajun Blackened Seasoning. Blackening is a classic Cajun cooking technique that adds complex flavor and dark color. Traditionally, it's used to generously coat fish fillets before frying in a very hot cast-iron skillet, but crusty exterior filled with flavor is just what we want on our ribs.
- Mustard Rub. A classic wet mustard rub that really sticks to the meat. You can use different types of mustard in this recipe in order to change the flavor of the rub.
10 BEST RIB RUB FOR SMOKED RIBS RECIPES | YUMMLY
From yummly.com
RIB RUB AWARD WINNING EASY RECIPE - GRILL MASTER UNIVERSITY
From grillmasteruniversity.com
Cuisine AmericanCategory Side DishServings 4Calories 48 per serving
DRY RUB FOR RIBS - THE BEST HOMEMADE DRY RUB FOR YOUR …
From grillingsmokingliving.com
Cuisine AmericanCategory Main CourseServings 4Total Time 5 mins
BEST DRY RUB FOR RIBS: SECRET INGREDIENTS REVEALED
From angrybbq.com
4.5/5 (2)Total Time 10 minsCategory Side DishCalories 27 per serving
IT'S ALL IN THE RUB: HOW TO MAKE REAL-DEAL MEMPHIS-STYLE DRY RIBS
From seriouseats.com
MUSTARD RIB RUB - THE SPICE TRAIN
From thespicetrain.com
DIABETIC DRY RUB FOR RIBS - DIABETESTALK.NET
From diabetestalk.net
DRY RUB FOR RIBS - GRANDBABY CAKES
From grandbaby-cakes.com
15 BEST BBQ RUB RECIPES [FOR RIBS, BEEF, PORK, AND MORE!]
From theonlinegrill.com
BARBECUE DRY RUB FOR RIBS - BBQ PIT BOYS
From bbqpitboys.com
BEST DRY RUB FOR RIBS - FORK TO SPOON
From forktospoon.com
BEST PORK RIB RUBS - DERRICK RICHES
From derrickriches.com
THE ULTIMATE DRY RUB FOR RIBS - SMOKED BBQ SOURCE
From smokedbbqsource.com
FALL-OFF-THE-BONE DRY RUB RIBS - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
OVEN-BAKED DRY RUB RIBS RECIPE | MAVEN COOKERY
From mavencookery.com
ST. LOUIS RIBS WITH COFFEE RUB RECIPE | SOUTHERN LIVING
From southernliving.com
FAMOUS RIB RUB RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
MEMPHIS DRY RUB RECIPE, RENDEZVOUS-STYLE
From amazingribs.com
BBQERS UNITE! - PAGE 2 - COOKING AND SHARING RECIPES - FISHING …
From hotspotoutdoors.com
BEEF RIB RUB RECIPE - EASY AND DELICIOUS - GRILL MASTER UNIVERSITY
From grillmasteruniversity.com
BEST PRIME RIB RUB RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
MYRON MIXON'S RIB RECIPE - BBQ RUBS
From bbqrubs.com
BEST DRY RUB FOR RIBS (SHORT RIBS RUB) - BEST BEEF RECIPES
From bestbeefrecipes.com
THE BEST BBQ RIB RUB RECIPE - BELLY FULL
From bellyfull.net
OUR FAVE MEMPHIS INSPIRED RIB RUB — GLEN & FRIENDS COOKING
From legourmet.tv
DRY RUB FOR RIBS (BEST RIB RUB RECIPE!) - FOXES LOVE LEMONS
From foxeslovelemons.com
BEST DRY RUB RECIPE FOR RIBS - KANSAS CITY-STYLE | MAVEN COOKERY
From mavencookery.com
7 DELICIOUS DRY RUBS FOR PULLED PORK AND RIBS - SMOKED BBQ SOURCE
From smokedbbqsource.com
MEMPHIS RIB RUB RECIPE - THE SPRUCE EATS
From thespruceeats.com
CATEGORY: COUNTRY STYLE RIBS RUB - MAD DOG AND MERRILL
From maddogandmerrill.com
MEMPHIS STYLE DRY RUB RIBS - HEY GRILL HEY
From heygrillhey.com
FAMOUS DAVE’S RIB RUB RECIPE (EASY COPYCAT)
From hotsalty.com
HOW TO MAKE 'THE CHEW' CO-HOST MICHAEL SYMON'S SIGNATURE PORK …
From goodmorningamerica.com
THE BEST DRY RUB FOR RIBS - HEY GRILL HEY
From heygrillhey.com
MEMPHIS-STYLE DRY RUBBED RIBS - OKLAHOMA JOE'S
From oklahomajoes.com
MEMPHIS STYLE RIB RUB - DERRICK RICHES
From derrickriches.com
THE BEST PRIME RIB RUB (+ PRIME RIB RECIPE & VIDEO)
From foodieandwine.com
HOMEMADE DRY RUB FOR RIBS - OUR SECRET RIB RUB RECIPE!
From blackberrybabe.com
MEATHEAD'S WORLD FAMOUS MEMPHIS DUST BBQ DRY RUB RECIPE
From amazingribs.com
MOUTHWATERING MEMPHIS RIB RUB RECIPE - PAMPER YOUR PORK RIBS!
From smoker-cooking.com
MARC'S MAGIC RUB GO-TO RIBS - MARC'S MAGIC RUB
From marcsmagicrub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love