Randys Rib Rub Recipes

RIB RUB FOR FALL-OFF-THE-BONE RIBS

Steps:

• Combine white sugar, brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a container with a lid; shake until rub is evenly combined.
• Generously rub both sides of each rib rack with rub.
• Preheat grill for medium heat and lightly oil the grate.
• Place 1 rack of ribs, meaty-side down, in the center of main grill rack; cook for 5 minutes; transfer to the far side of top grill rack, meaty-side up. Repeat process with remaining rib racks.
• Angle the rib racks on the top grill shelf so the meaty sides are facing out and they are stacked one in front of the other at an angle. Turn off heat directly below the ribs and turn other burner on low; close the grill lid and cook for 30 minutes.
• Flip ribs so the closest side to the flame is the furthest side and the meaty side is still facing forward and the rack that was in the front is now in the back. Continue to cook, flipping every 30 minutes, until outsides are crispy and meat is tender, about 5 hours. Slice into small chunks.

RON'S RIB RUB

Steps:

• Mix brown sugar, paprika, kosher salt, white sugar, chili powder, beef bouillon, garlic powder, onion powder, black pepper, cayenne pepper, and tarragon leaves together in an airtight container. Store in a cool, dark place.

RANDY'S RIB RUB

Steps:

• Mix all ingredients together until well blended.
• Use as needed.

RANCH-RUBBED PORK RIBS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a pan filled with about 1 cup of water next to the coals for additional moisture.
• For the ranch rub: Combine all the ingredients in a medium bowl and mix well.
• For the ribs: Using a dry towel for grip, peel the membrane (silver skin) off the bone side of the ribs and discard. Generously season both sides of the ribs with the ranch rub.
• Place the ribs bone-side down over indirect heat, cover the grill down and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour. Wrap the ribs in aluminum foil and continue to cook for another hour.
• Take the ribs out of the foil and put back onto the grill, still bone-side down. Spritz with pickle juice, cover the grill and continue to cook until the bones start to pull away from the meat, another hour or so. Check the ribs by flipping a rack over so the bones are facing up. Press your finger on the meat between the bones. If there is some give and the meat starts separating from the bone, they are ready. If not, continue cooking for another 30 to 45 minutes.
• Remove the ribs from the grill, cut into 1-bone pieces and pile onto a platter to serve!
• (Alternatively, you can bake the ribs in a 300 degrees F oven for 3 to 4 hours.)

RODNEY SCOTT'S RIB RUB

Steps:

• Mix all of the ingredients and place in an airtight container. Cover and store in a cool, dry place until ready to use.

RIB RUB BY RACHAEL RAY

Steps:

• Combine all ingredients in a small bowl.
• Rub the mixture into both sides of the ribs.
• Place in casserole dish, cover and refrigerate 8 hours to overnight to marinate.