Thunder Baby Back Dry Rub Recipes

MEMPHIS DRY-RUBBED BABY BACK RIBS RECIPE

Steps:

• Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel. (This will make ribs more tender and allow meat to absorb the rub better.) Combine salt, brown sugar, paprika, pepper, garlic powder, onion powder, dry mustard, chili powder, cumin, allspice, and herbes de Provence in a medium bowl. Rub ¾ cup mixture evenly over both sides of slabs, and let stand at room temperature 30 minutes.
• Prepare a charcoal fire in smoker according to manufacturer's instructions, substituting a mixture of ¾ cup each of the vinegar and water in drip pan. Bring internal temperature to 250°F to 275°F, and maintain for 15 to 20 minutes. Place wood chunks on coals. Place slabs on smoker, meaty side up; cover with lid.
• Smoke ribs, maintaining inside temperature between 250°F and 275°F, until meat is tender to the touch and pulls away from bones on the ends, 3 hours to 3 hours and 30 minutes. Remove ribs, and place on a baking sheet. Stir together remaining ¼ cup each of vinegar and water. Spritz or brush vinegar-water mixture on both sides of ribs to thoroughly moisten. If desired, rub remaining ½ cup brown-sugar mixture on both sides of the ribs. Slice ribs between the bones, and serve.

DRY RUB

Steps:

• Combine all the ingredients in a medium bowl.
• Divide among small spice containers and store for up to 4 months.

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.

THUNDER BABY BACK DRY RUB

Steps:

• In a bowl, combine all dry ingredients and mix well.
• Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down, or plastic wrap.
• Sprinkle each side generously with the dry rub.
• Pat the dry rub into the meat.
• Refrigerate the ribs for a minimum of 1 hour (overnight is much better).

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.