Papa Ds Seasoning Rub For Ribs Recipes

RIBS WITH BIG DADDY RUB

Steps:

• Preheat oven to 350 degrees F.
• Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides. Allow ribs to marinate at room temperature for 30 minutes.
• Place ribs in 2 large roasting pans and cover with the cola and water. Cover with foil and cook in oven for 1 1/2 hours. Remove ribs from oven and allow to cool. Slice ribs into individual-size pieces.
• Preheat grill over medium-high heat.
• Place ribs on the grill. Brush on apple cider-buttermilk sauce. Cook for additional 5 minutes.
• In a large bowl, toss ribs with another 1 cup of rub until well coated. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized.
• Serve alongside Apple Cider Buttermilk Sauce, chipotle aioli, or harissa rouille.
• In a medium sized bowl, mix all ingredients until well combined.
• In a medium pot add apple cider, sugar and red pepper on medium high heat. Reduce by half. Pour mixture into a separate bowl. Add buttermilk. Mix thoroughly and add lemon juice and zest.

PAPA D'S SEASONING RUB FOR RIBS

Steps:

• Mix all ingredients together. Store in a covered container.

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.

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.

TRADITIONAL RUB FOR ST. LOUIS RIBS

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.

SPARERIBS - RUB (DRY?)

Steps:

• Mix molasses and sugar together stir.
• Add all other ingredients and mix well.
• Pull membrane off of ribs - found on site an easy way to remove the membrane is to work a spoon, into the bottom center of the membrane, work it back and forth to form a "pocket" then slide thumbs in and work the membrane off from the center outward to the ends.
• Use rub generously on spare ribs (I prefer cooking slowly at 200°F for about 4 to 5 hours, wrapped in heavy foil, finishing on outdoor grill).
• Rub is sufficient for two to three full rack of ribs or more - I tend to put a lot on.
• I have retained juices from cooking as extra sauce when serving 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.