RIB RUB RECIPE
While creating a great tasting and well-balanced rib rub might seem like a simple task, it is actually a complex process that takes a bit of practice to master.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 9
Steps:
- Take out a large mixing bowl and add into it all of the aforementioned ingredients.
- Use a bowl large enough that the ingredients only take up about one-third of the vessel, as this will give you adequate space to thoroughly mix the blend without spilling ingredients over the edge.
- Using a high-quality metal whisk, thoroughly mix all of the ingredients together until all of the rub blend ingredients are evenly dispersed.
- Don't solely rely on a vision based assessment of the blend to ensure that it is thoroughly mixed, rather dip your little finger into it and do one or several taste tests to evaluate it.
- This is the most important step in creating a master rub blend, so blend the ingredients together as best as you can.
- Store your mixed rib rub blend in glass mason jars with airtight lids.
- When filling these glass jars with your blend, always make sure to leave at least a third to a quarter of empty space at the top of the jar.
- This will give you enough space needed to manually shake the blend up in the event that the ingredients have settled.
- If you do not plan to use your rib rub right away then be sure to store it in a dark and cool place, which will preserve the flavor integrity of your ingredients.
- Exposing your rib rub ingredients to heat or direct sunlight can significantly age the ingredients and reduce the flavor of your overall blend.
- If you plan to apply your rib rub blend to your rack of ribs immediately, then be sure to keep your mason jar away from your BBQ, grill, or any other sources of heat or moisture.
- We strongly recommend that you pour the needed rub amount into a separate bowl, then place the mason jar back into a cool dark place.
- It is better to draw the rub ingredients from a bowl then direct from your mason jar, otherwise, you can ruin your blend by exposing it to moisture or the elements.
SMOKED SPARE RIBS
Everyone loves a good rack of pork ribs, and these smoked spare ribs are fantastic. This smoked spare ribs recipe creates a moist, flavorful rib, that comes off the bone easily with every bite.
Provided by Nick
Categories Pork
Time 7h
Number Of Ingredients 6
Steps:
- Remove the silverskin from the underside of your ribs and then season both sides with bbq rub. Let the ribs sit for 30 minutes and then dust with the rub again. Setup your smoker to smoke using indirect heat at 250 degrees. Smoke the ribs at 250 for approximately six and a half hours. After 90 minutes of smoke spritz the ribs with a 50/50 combo of apple juice and apple cider vinegar every 45 minutes until the 4 hour mark. At the 4 hour mark start mopping the ribs with your mop sauce every 45 minutes. The ribs are done when the internal temp of the ribs hits 190-200 degrees or they pass the bend test. Typically takes about 6 hours, but it's different for every rack of ribs.
Nutrition Facts : Calories 778 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 44 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1298 milligrams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
SMOKED BABY BACK RIBS
Provided by Food Network Kitchen
Time 6h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
- Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
- About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
- Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
- Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
- How to prep your ribs:
- Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.
BEEF RIB RUB RECIPE
Beef ribs are simply fall-off-the-bone delicious when cooked in a slow method with a nicely seasoned beef dry rub. Following this guide you will have some extra dry rub so that you can try different styles of beef ribs.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 8
Steps:
- Place all of the ingredients in the bowl and whisk together to thoroughly combine.
- Apply approximately 2 tablespoons of the rub to both sides of the ribs, enough to coat well, and smoke the ribs.
- Store the rest of the dry rub in a sealed glass jar and place in a cool dry place for 4 to 6 months.
- This rub can be used as the seasoning component of a beef rib wet marinade.
- Just mix 1/4 cup of the rub with 1/4 cup extra virgin olive oil, 1/4 cup dry red wine, and 2 tablespoons mustard.
- Pour over ribs, cover with plastic wrap, and marinate in the refrigerator for 4 to 12 hours before smoking.
Nutrition Facts : Calories 51 kcal, ServingSize 100 g
MEATHEAD'S LAST MEAL RIBS RECIPE
These are the best BBQ pork ribs you will ever eat. They are so good you would ask for them as your "last meal". We're talking classic Southern barbecue ribs here, the barbecue ribs that win barbecue championships. The recipe is a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork.
Provided by Kris Coppieters
Categories Dinner Lunch Main Course
Time 6h
Number Of Ingredients 4
Steps:
- Prep. Rinse the ribs in cool water to remove any bone bits from the butchering.
- If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. Click here to see more photos of how to skin 'n' trim ribs and here's a quickie 1 minute video of the technique.
- Trim the excess fat from both sides of the rack of ribs.
- Next it is time to add the salt. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% bone, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining.
- Before adding a BBQ rub, be aware of double salt jeopardy! Rubs and spice blends are a great way to add flavor to meat, but almost all commercial rubs contain salt so be careful not to pre-salt the ribs if you plan on using one of these rubs otherwise they will be unbearably salty. Also note that some ribs sold in grocery stores are labeled as "enhanced" or "flavor enhanced" or "self-basting" or "basted," meaning that they have been injected with a brine at the packing plant so if you are using these you probably want to use a rub that doesn't include salt like our Meathead's Memphis Dust recipe.Some folks insist on putting the barbecue rub on the night before, but it isn't necessary. The molecules in spices are too large to penetrate more than a tiny fraction of an inch. Read this for the science.
- Before applying the rub, just coat the meat with a thin layer of water. The water helps dissolve the spices. A lot of cooks like to use mustard under the rub as a form of glue. Mustard is water, vinegar, and maybe white wine (all mostly water) with mustard powder mixed in. The amount of mustard powder is so small that by the time the water steams off and drips away, the mustard powder remaining is miniscule. My experience is that using a mustard slather makes little or no difference in the final outcome. If you want a mustard flavor, you will do much better by simply sprinkling it on the meat. Once wet, sprinkle enough Meathead's Memphis Dust to coat all surfaces but not so much that the meat doesn't show through. That is about 2 tablespoons per side depending on the size of the slab. Spread the Memphis Dust on the meat and rub it in.
- Fire up. Pre-heat your barbecue smoker or set up your grill for 2-zone (indirect) cooking. Adjust the dampers on your cooker to bring the temperature to about 225°F and try to keep it there throughout the cook. Cooking at 225°F will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It's a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225°F, get as close as you can. Don't go under 200°F and try not to go over 250°F.When monitoring the cooker temperature you can absolutely positively noway nohow rely on bi-metal dial thermometers. If you are not monitoring your cooker with a good digital oven thermometer, you are setting yourself up for disappointment. Using a dial thermometer is like trying to send email with a typewriter. Click here to read my buyer's guide to thermometers.Once you have reached the desired temperature, add about 4 ounces of dry wood, placing it as close to the flame as possible.
- Cook. Put the slabs in the cooker in indirect heat, meaty side up, close the lid, go drink a beer, read a book, or make love.
- When the smoke dwindles after 20 to 30 minutes, add another 4 ounces of wood. After that, DO NOT add any more wood. On your first attempt, resist the temptation. Nothing will ruin a meal faster and waste money better than over-smoked meat. You can always add more the next time you cook, but you cannot take it away if you over-smoke.
- If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. You can peek if you must, but don't leave the lid open for long.
- This next step is known as the Texas Crutch. This optional trick involves wrapping the slab in foil with about an ounce of water for up to an hour to speed cooking and tenderize a bit. Almost all barbecue ribs competition cooks use the Texas Crutch to get an edge. But the improvement is really slight and I never bother for backyard cooking. If you crutch too long you can turn the meat to mush and time in foil can soften the bark and remove a lot of rub. I recommend it only for barbecue competitions when the tiniest improvement can mean thousands of dollars. Skip it and you'll still have killer ribs. But if you've seen it on TV and must try it, click here to learn more about The Texas Crutch. The Texas Crutch is it is baked into a popular technique called the 3-2-1 method which I do not recommend. Two hours in foil or butcher paper is far too long and can make the meat mushy. Try the Texas Crutch after you master the basics.
- For cooking time, allow 5 to 7 hours for St. Louis Cut (SLC) Ribs or Spare Ribs, and 3 to 5 hours for Baby Back Ribs. Thicker, meatier slabs take longer. If you use rib holders so they are crammed close to each other, add another hour.
- When it is time to find out whether or not the ribs are ready, we us the bend test (a.k.a. the bounce test). Although we insist that you buy a good digital meat thermometer for most smoking and grilling, this is one of the few meats on which you cannot use a meat thermometer because the bones have an impact on the meat temp and because the meat is so thin. To conduct the bend test, pick up the slab with tongs and bounce it gently. If the surface cracks as in the picture above, it is ready. Here are some other tricks to tell when ribs are ready.
- Once the ribs are done cooking it is time to add the sauce unless you intend to serve them "dry" like they do in Memphis. The key to saucing ribs is to go easy on it so that the meat can shine through. Simply paint both sides of the rack with your favorite home made barbecue sauce or store-bought barbecue sauce and cook for another 15 minutes or so. Don't put the sauce on earlier than that. It has sugar and there is a risk it can burn. Now here's a trick I like: Sizzle on the sauce. Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don't roast the meat from above, sizzle the sauce on one side and then the other. The sauce will actually sizzle and bubble. Stand by your grill and watch because sweet sauce can go from caramelized to carbonized in less than a minute! One coat of a thick sauce should be enough, but if you need two, go ahead, but don't hide all the fabulous flavors under too much sauce. If you think you'll want more sauce, put some in a bowl on the table.
- Serve. Once sauced, slice the rack between the bones. If you've done all this right, you will notice that there is a thin pink layer beneath the surface of the meat. This does not mean it is undercooked! It is the highly prized smoke ring caused by the combustion gases and the smoke. It is a sign of Amazing Ribs. Now plate, serve to your guests, and take a bow when the applause swells from the audience.
Nutrition Facts : Calories 61 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1135 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CCRYDER'S SMOKER RIB RUB
This is a blend of spices I use to rub onto baby back ribs the night before I smoke the meat. Store in an airtight container at room temperature until ready to use.
Provided by ccryder81
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 36
Number Of Ingredients 15
Steps:
- Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.
- Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.
Nutrition Facts : Calories 31.3 calories, Carbohydrate 7.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 790.8 mg, Sugar 6.1 g
SWEET SMOKED PORK RIBS
A sweet recipe for smoked pork ribs. I usually use baby back ribs but have had great success with spare ribs as well.
Provided by dadcooksagain
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 5h
Yield 10
Number Of Ingredients 14
Steps:
- Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
- Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
- Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
- Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
- Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.
Nutrition Facts : Calories 827.2 calories, Carbohydrate 22.8 g, Cholesterol 234.1 mg, Fat 59.2 g, Fiber 1.5 g, Protein 49 g, SaturatedFat 21.9 g, Sodium 284.2 mg, Sugar 18.1 g
RIB DRY RUB
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
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 RIB RUB RECIPE
Everyone loves some good barbecue pork ribs. Even for barbecue fanatics, though, it can be tough to get ribs as delicious as the kind you get from a quality restaurant.
Provided by cavetools
Categories Main Course
Number Of Ingredients 12
Steps:
- Mix your dry spices together in a small bowl or other container.
- If it hasn't been done already, flip your ribs over and make a small cut into the white membrane cover the back closest to one of the ends.
- Using a paper towel to help grip, slowly and gently pull the membrane down until it separates from the ribs, using a knife to clean up any scraps.
- Liberally coat both sides of your ribs in spices, rubbing into the meat to ensure everything is covered.
- Wrap the rack in plastic wrap and place on a large baking tray in the refrigerator over night and up to a full 24 hours to let the flavors develop.
- Half an hour before cook time, take your ribs from the fridge and let them start to warm up at room temperature.
- This helps them to cook more evenly while they're smoking as the inside and outside will be roughly even in temperature, avoiding overcooking the outside with a raw inside.
- Additionally, soak your wood chips in hot water at this time if you're using them instead of chunks.
- Fill your smoker halfway with charcoal and light it.
- Close the lid and allow it to start heating up.
- If you're using a thermometer, it should read around 225 degrees Fahrenheit.
- When your charcoal has burnt down and your smoker is up to temperature, add more charcoal, toss on your wood, add the grate, fill the water tank, and close the lid once again.
- This gives the wood a chance to start smoking and the new material a chance to burn.
- After another ten minutes or so, you're finally ready to cook.
- Place your ribs meat side up into the center of your smoker and close the lid.
- Depending on the type of rib you use, it'll most likely take around four hours to cook fully (baby backs run shorter, St. Louis run longer).
- You can check this by sight if the meat has begun to pull away from the bones or by temperature when a rib measures 195 degrees Fahrenheit internally.
- As your ribs smoke, make sure to monitor the levels of wood, charcoal, and water in your smoker and add more of each as needed.
- Additionally, keep the temperature consistent by adjusting the air vents, especially when introducing new fuel to the fire.
- Every half hour, spray your ribs down with apple juice or apple cider from a spray bottle.
- This both flavors the meat and helps keep the outside moist during the long cooking process.
- In the last half hour of cooking, paint on a thick layer of barbecue sauce across the meat and allow it to caramelize on the outside, though be careful not to burn it.
- If it appears to be burning, remove the ribs from the heat or tent them in aluminum foil until they're fully cooked.
- After removing your ribs from the smoker, allow them to rest half an hour at minimum while wrapped loosely in aluminum foil.
- This gives the meat a chance to relax after being cooked and lets the juices redistribute throughout, making for a more tender, flavorful, and juicy rib.
- Use this time strategically to finish any side dishes or meal prep you hadn't to gotten yet.
- Once the ribs have rested, it's time to eat.
Nutrition Facts : ServingSize 3.5 g, Calories 10 kcal
BOBBY FLAY'S RIB RUB
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
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 BBQ RIBS - TRAEGER GRILLS
Master these smoked BBQ ribs. Smoky, saucy, and slightly sweet, these St. Louis cut ribs are a cut above the rest. Get out your Traeger and your napkins.
Provided by Traeger Kitchen
Categories Pork
Number Of Ingredients 4
Steps:
- Pat the ribs dry with paper towels and peel the membrane from the back of each rack.
- Apply an even coat of Traeger Pork & Poultry Rub to the front, back and sides of the ribs. Let sit at room temperature for 20 minutes, or refrigerate for up to 4 hours.
- When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
- Insert the probe into the center of a rack of ribs, avoiding the bones. Place the ribs, bone-side down, directly on the grill grates. Close the lid and smoke until the internal temperature reaches 201°F, about 4 1/2 hours. Add the apple juice to a spray bottle and spritz the ribs after 1 hour of cooking and every 45 minutes thereafter.
- Brush the ribs on both sides with a light layer of Traeger BBQ sauce. Continue cooking until the sauce sets, about 10 minutes.
- Remove the ribs from the grill and let rest for 10 minutes, then slice between the bones into individual ribs. Serve with more Traeger BBQ Sauce. Enjoy!
SMOKED RIBS WITH DRY RUB
Provided by Tyler Florence
Time 3h
Yield 8-10 servings
Number Of Ingredients 10
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.
More about "smoked rib rub recipes"
THE BEST SMOKED RIBS & RIB RUB RECIPE - KRISTYWICKS.COM
From kristywicks.com
Estimated Reading Time 5 mins
- Cut each rack in half, this will allow for easier handling and a better fit in the smoker. Many people remove the membrane on the bone side of the ribs to allow the smoke and favors to better absorb. I have personally found removing the membrane to be time consuming, messy and doesn't make a noticeable difference, so I no longer even attempt it. I'll leave it to you to decide if removing the membrane is worth the effort.
- Generously sprinkle rub on both sides of the ribs and be sure to cover the edges as well.Allow to sit for 20 - 30 minutes covered on the counter top (in a cool place). This is especially important if the ribs are partially frozen, they need to be fully defrosted before smoking.
- Step 1: Smoking time is 3 hours for this first step of the process. Place the ribs in the pre-heated smoker, directly on the rack, bone side down and set a timer for 3 hours. Add chips right away to get the smoking process going. I like to keep a good amount smoke going through this first step, the type of smoker you have will determine how to best do this.In my electric smoker, I add a small amount of chips every 30 mins.
THE BEST SMOKED BABY BACK RIBS RECIPE (EASY!) | FROM ...
From fromscratchfast.com
Estimated Reading Time 7 mins
- Loosen the membrane on the back of each rack of ribs by slipping a small sharp knife between the rib bone and the membrane. Using paper towels for grip, hold the membrane tightly and pull it off (check out the video above to see how I do this, or you can ask your butcher to do it for you). Discard the membrane.
- In a small bowl, whisk together the brown sugar, salt, pepper, chili powder, granulated garlic, granulated onion and smoked paprika. Rub both sides of the ribs with the rub. If you have the time, cover the ribs and refrigerate them overnight (or for up to 2 days).
RIB RUB AWARD WINNING EASY RECIPE - GRILL MASTER UNIVERSITY
From grillmasteruniversity.com
Estimated Reading Time 6 mins
- Use a whisk, but it feels more appropriate to use a spoon or even just your hands to evenly distribute the various substances involved.
- Remember that you are going to be cooking ribs, a food that no one is supposed to finish eating without getting some on their fingers.
DRY RUB FOR SMOKED PORK RIBS - KEVIN IS COOKING
From keviniscooking.com
Estimated Reading Time 3 mins
- Clean the ribs up by removing the back membrane, salt and pepper both sides and spread the rub spice mixture over the top of the ribs. Let stand at least 30 minutes at room temperature, but I prefer to wrap in plastic wrap and foil and place in the refrigerator overnight to marinate.
THE BEST SMOKED PORK RIBS RECIPE EVER - SWEET CS DESIGNS
From sweetcsdesigns.com
SMOKED DRY RUBBED BABY BACK RIBS RECIPE | TRAEGER GRILLS
From traeger.com
Category Pork
SAVORY AND SWEET SMOKED RIBS ON A MASTERBUILT SMOKER RECIPE
From mrecipes.com
10 BEST RIB RUB FOR SMOKED RIBS RECIPES | YUMMLY
From yummly.com
10 BBQ DRY RUBS YOU CAN MAKE AT HOME - SMOKED BBQ SOURCE
From smokedbbqsource.com
Estimated Reading Time 6 minsPublished 2018-06-14
- Sweet & Spicy Barbecue Pork Rub. This wonderfully balanced pork rub has just the right mix of sweet, spice and salt. We designed it for pork, but you could just as easily use it on chicken.
- Classic bbq turkey and chicken rub. We originally came up with this rub to use on smoked turkey but after much testing, we can confirm it works brilliantly on chicken too.
- Coffee Dry Rub (Amazing on beef, surprisingly great on chicken and pork) This coffee rub goes perfectly on beef thanks to its big bold flavors. The coffee helps to tenderize the meat, enhances the savory flavors, and also helps you get a great bark on the outside of your meat.
- Classic Sweet Rub (Great for Pork and Chicken and… well most things really!) While this rub just screams pork and chicken, there isn’t anything this classic sweet rub won’t improve.
- ‘ Sweet with Heat’ Texas Style BBQ Rub. Great for grilled and smoked meats alike, this authentic style Texas rub starts off sweet and ends with a spicy kick at the end.
- Meathead Goldwyn’s Memphis Dust Rub (Formulated for Ultimate Flavor, Color and Crust Formation) Grilled and smoked meats engage all the senses, not just our taste buds.
- Rib Rub (This one has scored some awards too!) I’m sure we have all heard someone claim they have the ‘best rib rub recipe’. But this recipe has won it’s creator awards – so you can take his word for it.
- Memphis Style Baby Back Ribs Rub. If easy to eat, dry rubbed Memphis style ribs are your thing, then this is the rub you are after. There is so much flavor packed into this rub that there is no need for sauce.
- Beef Rub (With a healthy dose of pepper) Beef tastes best when paired with pepper. So slapping a pork rub on your beef isn’t going to yield optimum results.
- Steven Raichlen’s Memphis Style Rub for Ribs. This recipe includes the the ingredients needed for a rub and a mopping sauce. With great step by instructions that you can follow whether using a gas grill, charcoal grill, mopping sauce or the rub alone, tap into Stevens years of grilling experience to create some great Memphis style ribs.
BEST SMOKED PRIME RIB RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
- Preheat your smoker to 285 degrees fahrenheit. Sprinkle each one of the seasonings on the prime rib, starting with the salt. Be sure to cover every inch of the prime rib with the seasonings.
- Let your prime rib sit outside the fridge and come to room temperature. This will take around 30 minutes.
- Place on the smoker and cook for about 3 hours or until the internal temperature reaches 130 degrees.
7 DELICIOUS DRY RUBS FOR PULLED PORK AND RIBS - SMOKED BBQ ...
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