Robs Rib Rub Recipes

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RIB RUB FOR FALL-OFF-THE-BONE RIBS



Rib Rub for Fall-Off-The-Bone Ribs image

Generously season ribs with this flavorful dry rub and then slow cook on the grill for delicious, fall-off-the-bone ribs that won't heat up your house in the summer.

Provided by Annabelle

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 6h

Yield 12

Number Of Ingredients 9

¾ cup white sugar
¾ cup brown sugar
¼ cup seasoned salt
2 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
4 racks pork spareribs

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.

Nutrition Facts : Calories 1150.2 calories, Carbohydrate 24.8 g, Cholesterol 320.6 mg, Fat 80.6 g, Fiber 1 g, Protein 77.6 g, SaturatedFat 29.5 g, Sodium 1168 mg, Sugar 21.8 g

DRY RUB FOR RIBS



Dry Rub for Ribs image

Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.

Provided by Denise Smith

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 5

3 tablespoons brown sugar
1 ½ tablespoons paprika
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
1 teaspoon garlic powder

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.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g

RON'S RIB RUB



Ron's Rib Rub image

Great as a dry rub for pork or chicken, or added to your favorite BBQ sauce to add a bit of kick and flavor to your basting. I prefer to rub my pork the day before and refrigerate it overnight wrapped tight in plastic wrap. Also a good seasoning for eggs!

Provided by RonC

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 21

Number Of Ingredients 11

6 tablespoons brown sugar
3 tablespoons ground paprika
2 tablespoons coarse kosher salt
2 tablespoons white sugar
2 tablespoons chili powder
1 tablespoon beef bouillon granules
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon ground cayenne pepper
1 tablespoon dried tarragon leaves

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.

Nutrition Facts : Calories 30.2 calories, Carbohydrate 7 g, Fat 0.4 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 621.3 mg, Sugar 5.4 g

RIB DRY RUB



Rib Dry Rub image

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.

Provided by Food Network

Time 10m

Yield about 9 tablespoons, enough for 4 servings

Number Of Ingredients 10

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

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.

ROB'S RIB RUB



ROB'S RIB RUB image

Categories     Pork

Yield 5 pounds

Number Of Ingredients 19

Dry Ingredients:
1 cup packed light brown sugar
2 tbsp onion powder
2 tsp freshly ground black pepper
1 tsp cayenne pepper or to taste
3 tbsp sweet paprika
1 tbsp smoked paprika
2 tbsp Lawry's Seasoned Salt
1 tbsp ancho chili powder
2 tbsp garlic powder
Wet Ingredients:
1 tsp hot pepper sauce like Tabasco
1/2 shot Jack Daniel's whisky
Other Ingredients:
2 large sweet onions like Vidalia, sliced thinly
5 pounds pork spareribs or baby back ribs, kept as a slab but cut to fit a roasting pan in two or more layers.
BBQ Sauce Ingredients:
1-2 tbsp Heinz chili sauce (this is like a spicy ketchup)
1 tsp Worcestershire sauce

Steps:

  • 1. Combine all the dry ingredients together to make the rub. This rub is actually enough for 10 pounds of ribs, so if you are making the 5 pounds called for here, you can store the rest of the rub for another day. 2. In a small bowl, combine the tabasco and whisky. 3. In a roasting pan, arrange a layer of sliced onions. 4. Brush the tabasco whisky on ribs, then apply the dry rub to the ribs. 5. Layer the ribs in the pan with sliced onions between each layer and on top. 6. Cover tightly with foil. Place in fridge overnight. 7. The next day, roast the ribs covered at 275 deg F for 3 hours. The meat should be just pulling away from the bones. 8. Allow the ribs to cool with the foil still on the pan, and place in fridge overnight. 9. The next day, remove the ribs from the pan, scraping the onions off, and set them aside. 10. Pour the juices from the pan and the onions into a blender and puree until smooth. Pour into a sauce pan with the BBQ Sauce ingredients and bring to a boil stirring. Reduce heat and simmer until it is at the desired thickness. This sauce will keep in the fridge for months. 11. Prepare grill. Cut apart the ribs in one-rib portions. Grill the ribs to finish them, enough to heat and put a char on them. They are already completely cooked. You may brush on the BBQ sauce as you grill them or serve the sauce on the side.

RIB RUB



Rib Rub image

Provided by Robert Irvine : Food Network

Time 5m

Yield 1 quart

Number Of Ingredients 10

3 tablespoons light brown sugar
2 tablespoons cayenne powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons white pepper
2 tablespoons kosher salt
1 tablespoon dry mustard, such as Coleman's
1 tablespoon course black pepper
5 teaspoons seafood seasoning, such as Old Bay
1 teaspoon ginger powder

Steps:

  • With a wooden spoon, blend the brown sugar, cayenne, garlic powder, onion powder, white pepper, salt, dry mustard, black pepper, seafood seasoning and ginger powder until mixed. Then bag until usage.

RANCH-RUBBED PORK RIBS



Ranch-Rubbed Pork Ribs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 11

1/2 cup buttermilk powder (found in the baking aisle)
1 tablespoon dried parsley
2 teaspoons dried chives
2 teaspoons dried dill
2 teaspoons garlic powder
1 teaspoon onion flakes
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 racks pork baby back ribs or spareribs
Pickle juice, for spritzing

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.)

KILLER STICKY RIBS, RUB AND SAUCE



Killer Sticky Ribs, Rub and Sauce image

The amounts for the rub make enough for 4 racks of ribs, but I use only as much as I need for ribs and use the rest on pork chops or chicken to be grilled. This is a bunch of recipes combined and tweaked over time. I use the same method of cooking as Cook's Illustrated, but have combined a rub and sauce that allow for great flavor and a sticky, without being too sweet, rub and sauce.

Provided by NewNerdMom

Categories     Pork

Time 4h40m

Yield 4 ribs, 10-12 serving(s)

Number Of Ingredients 19

3/4 cup brown sugar
2 tablespoons dry mustard
1/3 cup paprika
1 teaspoon smoked paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons celery salt
1 tablespoon salt
2 teaspoons pepper
1/4-1 teaspoon cayenne pepper (optional)
1 cup ketchup
1/4 cup chili sauce
1/4 cup cider vinegar
1 tablespoon honey
1/4 cup molasses (not blackstrap)
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 dash hot pepper sauce (optional)

Steps:

  • Combine all ingredients for the rub in a plastic bag or tightly lidded container. Be sure there are no clumps of brown sugar and that spices are well distributed and combined. Reserve 2 tablespoons of the rub for the sauce. (If only using enough rub for fewer than 4 racks of ribs, separate amount of rub you will need so as not to contaminate what is left over. You may store additional rub mixture in a sealed container or zip top bag for further use - it works very well on pork chops or chicken.).
  • Remove membrane from the underside of ribs. This can be easily done by using a paring knife to loosen one edge of the membrane and then, using paper towel to grab the membrane, pull it off. Rinse off ribs and pat dry with paper towels. Apply remaining rub on both sides of ribs. Wrap the ribs plastic or use an extra large food grade zip top bag. Refrigerate for up to 24 hours or at least 3 hours.
  • 30 minutes before being ready to put ribs on grill, remove them from refrigerator and allow them to come closer to room temperature. On a gas grill set flame so that the temperature with the grill lid closed is 200-250°F Place water in a small aluminum pan (I use a loaf pan) on one side of the grill. This will allow a moist heat to penetrate the meat and allow for more moistness. Don't allow the water to evaporate completely. If you can use wood chips to smoke the meat with your grill, this is the time to get the chips smoking.
  • Place ribs on the grill bone side down and leave them on the grill for 1½ to 3 hours at this temperature (depending upon how much time you have and how tender you want the meat). I try to turn the ribs about every 30-40 minutes. It will be necessary to turn the ribs at least once. This is actually something that you need to see when it's time to do. Check your ribs periodically to be sure that they are not getting charred and that your grill is not too hot. Depending upon your grill, you may have to turn the ribs more often to avoid hot spots or flame ups. If you haven't already done so, at about the 2 hour point, you'll need to turn the ribs over. Allow them an additional 1 1/2 - 2 hours on the grill depending upon your time schedule. The more time they are done low and slow, the more tender they will become.
  • (If you can't or don't want to grill the ribs, heat oven to 250°F Place ribs on a wire rack on top of a jelly roll pan. Place water in the bottom of the pan so that it does not come up to the rack. Use foil to tightly wrap the entire pan. Bake in oven for 3-4 hours.).
  • While grilling the ribs, mix all ingredients for the sauce in a heavy-bottomed sauce pan. Add 2 tablespoons of reserved spices and add to the sauce mixture. Bring to a simmer and allow to simmer for 5 minutes. Remove from heat.
  • If you prefer, mop the some of the sauce onto the ribs in the last 10 minutes of grilling. Leave the rest of the sauce so that guests can add their own sauce according to their tastes.
  • Upon removing ribs from the grill, cut them into smaller sections or individual ribs (usually they're ready to fall apart). Serve immediately to a very happy crowd.

Nutrition Facts : Calories 164.8, Fat 1.4, SaturatedFat 0.2, Sodium 1082.5, Carbohydrate 38.9, Fiber 2.6, Sugar 32.2, Protein 2

BOBBY FLAY'S RIB RUB



Bobby Flay's Rib Rub image

Make and share this Bobby Flay's Rib Rub recipe from Food.com.

Provided by Eric R.

Categories     Pork

Time 10m

Yield 9 Tablespoons, 4 serving(s)

Number Of Ingredients 10

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

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.

CHRIS'S RIB RUB



Chris's Rib Rub image

This is my own recipe. I like experimenting with different ingredients, so this is what i came up with. Its excellent on ribs, but can be used on brisket or pulled pork as well. Enjoy!

Provided by chrishendricks1988

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 4

Number Of Ingredients 12

2 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon onion powder
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
½ teaspoon ground ginger
½ teaspoon celery seed

Steps:

  • Combine brown sugar, cumin, garlic powder, onion powder, paprika, chili powder, onion powder, kosher salt, black pepper, cayenne pepper, ginger, and celery seed in a large bowl; mix with your hands to break up and chunks of brown sugar.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 14.4 g, Fat 1.1 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 748.2 mg, Sugar 8.7 g

RIB DRY RUB



Rib Dry Rub image

This recipe is an amalgamated list of around a dozen other recipes, calculated to equalize the amounts of everything down to one simple recipe, and has since been adjusted over the past couple of years. Amazing flavors that complement both beef and pork ribs! This recipe yields enough for approximately two 3 1/2-pound racks of ribs, or three 2 1/2-pound racks.

Provided by Cheph

Categories     Rubs

Time 10m

Yield 12

Number Of Ingredients 15

1 cup loosely packed dark brown sugar
1 tablespoon coarse kosher salt
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons mustard powder
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons chili powder
1 ½ teaspoons ground paprika
1 teaspoon ground white pepper
1 teaspoon celery salt
1 teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper

Steps:

  • Whisk brown sugar in a medium bowl with a fork until texture is consistent and no chunks remain. Remove and discard any hard chunks.
  • Add kosher salt, black pepper, onion powder, garlic powder, mustard powder, ginger, cumin, chili powder, paprika, white pepper, celery salt, allspice, cinnamon, and cayenne pepper; mix until all ingredients are evenly combined.
  • Use as desired on beef or pork ribs.

Nutrition Facts : Calories 84.2 calories, Carbohydrate 20.5 g, Fat 0.5 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 614.9 mg

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From seriouseats.com


BABY BACK RIBS (SMOKER, OVEN OR OVEN-TO-GRILL) - ONCE UPON A CHEF
2022-06-16 To Cook the Ribs in the Oven: Line a baking sheet with heavy-duty aluminum foil. Place the spice-coated ribs on the foil, cover tightly with more foil, and bake until tender, about 2 hours. Turn the oven to broil. Remove the foil from the ribs and brush each rack with 3 tablespoons of the barbecue sauce.
From onceuponachef.com


DRY RUB FOR RIBS: HOMEMADE RIB RUB RECIPE WITH NO SUGAR
Prepare a baking sheet by lining it with aluminum foil and placing a roasting rack or oven-safe cooling rack on top of the foil-lined sheet. Rub your ribs all over (both sides) with your dry rub. (You want to do this step at least 30 minutes in advance. Or, if you have time, you can season your ribs a day in advance and keep them in the ...
From diynatural.com


MEATHEAD'S WORLD FAMOUS MEMPHIS DUST BBQ DRY RUB RECIPE
2017-04-17 Apply the rub thick enough to make a crunchy crust. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that …
From amazingribs.com


10 BEST SWEET DRY RUB RIBS RECIPES | YUMMLY
2022-06-07 Overnight Dry Rub Ribs Bread Booze Bacon. pepper, bbq sauce, onion powder, chili powder, pork ribs, brown sugar and 6 more.
From yummly.com


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