Zelda Hopkins Dry Rub Baby Back Ribs Recipes

BABY BACK RIBS

Steps:

• For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together.
• For the ribs: Take a slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.
• Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn the ribs over and repeat the process. Cover and store in the refrigerator overnight.
• To cook, start a smoker and bring the temp to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor. Place the ribs in the smoker, curved side down. Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 1/2 hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes.
• Remove from the smoker. For dry-style ribs, sprinkle with about 1 tablespoon rub. For wet-style ribs, glaze with the BBQ sauce.

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.

ZELDA HOPKINS DRY RUB BABY BACK RIBS

Steps:

• Rub liquid smoke over rack of ribs.
• Mix all spice ingredients into a small bowl & stir together to mix. Rub spice mixture evenly over the ribs. COVER AND REFRIGERATE RIBS FOR AT LEAST 4 HOURS. or up to 24 hours.
• Preheat oven to 225 degrees F. Place the ribs in a roasting pan. Cover with aluminum foil for 3 hours and 45 minutes, then remove foil and allow to continue cooking during last 15 minutes of baking time.
• Remove from oven, cut into serving size pieces, and serve immediately. Note to my version I added 1 tablespoon of granulated garlic, and 1 1/2 teaspoons of granulated onion powder, but that was my personal preferance.
• PLEASE NOTE:Personally I like to REMOVE the thin shiny membrane tissue on the underside of the rib first before seasoning, by placing the tip of the knife underneath the edge of the bone, and then grab with fingers to remove it, this allows the seasoning to penetrate the inside of the meat 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.

BABY BACK RIBS

Steps:

• Preheat oven to 350 degrees F.
• Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
• Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
• Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
• Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.

BIG JOHN'S BBQ RIBS AND DRY SPICE RUB

Steps:

• In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.
• Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.
• In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.
• Prepare an outdoor grill for indirect heat. Lightly oil grate.
• Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture.