Savory Dry Rub Smoked Ribs Recipes

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.

SMOKED RIBS WITH DRY RUB

Steps:

• Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.
• Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.
• Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.
• Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.

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.

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.

SAVORY DRY RUB SMOKED RIBS

Steps:

• In a bowl, combine ALL spices, except the sugar and the pepper flakes, and mix together thoroughly.
• Add the mustard, and mix the spices into the mustard, until it's almost a paste.
• Take your rack of ribs, and sprinkle the bone side with a little cajun seasoning.
• On the meat side of your ribs, spread the mustard/spices, almost like you were icing a cake. Cover entire meat side with your mustard/spice mixture.
• After the ribs are covered, sprinkle your pepper flakes on top, to add a little spice. Finally, sprinkle your sugar on top, to get that little twinge of sweetness!
• Smoke on a charcoal BBQ, for about an 1 hour and 30 minutes, bone side down the entire time. Adjust cooking time depending on how big your rack of ribs is, and how hot your fire is. The key to these ribs being perfect is low and slow.

DRY RUBBED SMOKED BABY BACK RIBS

Steps:

• Pat the ribs dry and trim and loose pieces or fat
• Remove the membrane from the back of the ribs.
• Rub the ribs with mustard
• Mix the PK rub and Erubtion with salt in a small bowl
• Sprinkle evenly on the front and back of both racks of ribs
• Wrap in plastic wrap and chill in fridge 4 to 8 hours.
• Prep your barrel smoker for a temp of 275-300 degrees with your charcoal stacked to one side of the smoker.
• Allow the grill to come to temp while you secure the ribs with the hanging hooks, about 2 ribs down.
• Add wood chunks to the barrel smoker for added flavor.
• Hang the ribs according to your barrel smokers directions on the cooler side of the grill.
• Return the lid
• Check the ribs after 1 hours and then every 30 to 45 minutes after that.
• The baby back ribs will cook in about 2 ½ to 3 hours.
• In the last 15 minutes of cooking, carefully remove the ribs from the cooker. Add the grill grate to the barrel.
• Brush the ribs with bbq sauce and return to the cooker to let the sauce set.
• Temp the ribs to make sure they are cooked through to 195 - 205 degrees F.
• Remove from heat, tent with foil and rest 5 minutes.
• Carefully run your blade along the rib bones to slice off portions or individual ribs and serve with additional bbq sauce if desired.

BJ'S SAVORY DRY RUB

Steps:

• While this does have a little brown sugar, it is not what I consider a "sweet" rub. If you prefer your ribs more savory and less sweet, give this rub a try.
• Chinese 5-spice powder and Sazon seasoning (usually found in Hispanic seasoning sections of markets) are optional, but either or both add a unique flavor.
• Combine all ingredients very thoroughly.
• Apply liberally to meat, and let rest refrigerated for 4-6 hours.
• Remove from refrigerator 30-60 minutes before cooking.
• Save unused rub in dry, sealed container.
• Can be used sparingly to spice up soups, sandwiches, etc.