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Saturday, May 18, 2024

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BBQ Dry Rub Ribs – Nicky’s Kitchen Sanctuary


Tender, juicy, dry rub ribs, smoked on the barbecue for that excellent smoky bark, then mopped and wrapped for juicy tenderness and completed with my ultra-flavourful home made dry rub.

A tall, close-up image of dry rub BBQ ribs, there are two racks of the ribs laid out on a silver tray that is lined with newspaper. The central rack of ribs is cut into and the three of the ribs are separated so you can see the ribs. In the bottom left of the background, there is the dry rub seasoning in a light grey bowl with a silver teaspoon sticking out of it. On the bottom right of the image, there is a large silver knife with a wooden handle set at an angle. This is all set on a light grey background.

My husband Chris is an enormous barbecue fanatic, and we don’t publish practically sufficient of his barbeque recipes (primarily as a result of I’ve to pin him all the way down to get him to write down a recipe up!) so this can be a good deal with! And a deal with these ribs are certainly, that meat is so juicy and tender and the tangy, spicy, sweetness of the dry rub is simply so addictive.

We’re simply beginning to get just a few sunny days now so it’s been good to get out into the backyard and get the barbecue going. I simply can’t look forward to it to get good and scorching so we are able to have extra meals like this!

📋 Substances

The ingredients of the BBQ Dry Rub Ribs Seasoning are set out on a wooden cutting board, some are labelled in white text, and a few of the spices are in jars with black labels and white text on them. They are as follows: Salt, Pepper, Light Brown Sugar, Oregano, Paprika, Chilli Powder (Mild), Onion Granules, and Garlic Granules.The ingredients of the BBQ Dry Rub Ribs Seasoning are set out on a wooden cutting board, some are labelled in white text, and a few of the spices are in jars with black labels and white text on them. They are as follows: Salt, Pepper, Light Brown Sugar, Oregano, Paprika, Chilli Powder (Mild), Onion Granules, and Garlic Granules.

Together with a few racks of meaty ribs, which I like to recommend that you just get from the butcher, you’ll additionally need the next to make a easy dry rub:

  • Salt
  • Pepper
  • Gentle Brown Sugar
  • Oregano
  • Delicate Chilli Powder
  • Onion Powder
  • Garlic powder (Not garlic salt)
  • Paprika

🧑‍🍳 make it

Full recipe with detailed steps within the recipe card on the finish of this submit.

  • Preheat your BBQ to 120C/250F.
  • Combine collectively the rub substances, or you’ll be able to substitute together with your favorite rub.
  • Prep your ribs by taking them out of the fridge about an hour earlier than cooking, and peel and trim the membrane from the within of the ribs.
  • To take away the membrane from the within of the ribs you wish to get a butter knife or spoon in between one of many bones and the membrane creating a niche. Then (you should use a paper towel for additional grip) slowly pull the membrane away and discard it.
A prep shot of BBQ Dry Rub Ribs. There are two racks of raw ribs laid on a white plastic board, which is on top of a wooden cutting board. To the left of the rack of ribs, there is a silver knife. There are two hands peeling the membrane from the inside of the ribs. You can see a red T-shirt in the background. In the rest of the background, there are some dark blue cabinets with gold handles, with white marble surfaces. A brick wall and on the white surface in the background, there is a plant in a grey pot, a black wire basket with fruit in it and a yellow neon sign, which is. not lit.A prep shot of BBQ Dry Rub Ribs. There are two racks of raw ribs laid on a white plastic board, which is on top of a wooden cutting board. To the left of the rack of ribs, there is a silver knife. There are two hands peeling the membrane from the inside of the ribs. You can see a red T-shirt in the background. In the rest of the background, there are some dark blue cabinets with gold handles, with white marble surfaces. A brick wall and on the white surface in the background, there is a plant in a grey pot, a black wire basket with fruit in it and a yellow neon sign, which is. not lit.
  • Pat the ribs dry with some kitchen roll and sprinkle over 1 tbsp of the rub on every rack of ribs.
  • As soon as the BBQ is heated up, place a pan beneath the place the ribs shall be positioned and pour in some water (or weak hen inventory). Then place the ribs and allow them to smoke not directly for two hours.
A prep shot of BBQ Dry Rub Ribs. There are two racks of seasoned ribs laid out on a black barbeque, which is heated to 120 degrees Celsius.A prep shot of BBQ Dry Rub Ribs. There are two racks of seasoned ribs laid out on a black barbeque, which is heated to 120 degrees Celsius.

We’re including the tray of water straight underneath the ribs so as to add a bit of moisture to the BBQ in order that the ribs don’t dry out and the meat is beautiful and moist.

Professional Tip

Be sure to take into account the kind of wooden you might be barbecuing the ribs on as it will possibly have an effect on the flavour. I used applewood as a result of it provides the ribs a beautiful smoky and subtly candy style.

  • In the meantime, combine the mop (see recipe card for substances).
  • After 2 hours the ribs can have taken on loads of that implausible smoky flavour from the applewood.
A prep shot of BBQ Dry Rub Ribs. There are two racks of smoked and seasoned ribs laid out on a black barbeque, which is heated to 120 degrees Celsius. The ribs are slightly more golden.A prep shot of BBQ Dry Rub Ribs. There are two racks of smoked and seasoned ribs laid out on a black barbeque, which is heated to 120 degrees Celsius. The ribs are slightly more golden.
  • Take the ribs off the BBQ and brush on the mop.
A prep shot of BBQ Dry Rub Ribs. The ribs are laid out on a sheet of silver tinfoil, which is on a white surface. There are two hands visible, one is holding one end of the ribs, and the other is holding a brush and applying the mop.A prep shot of BBQ Dry Rub Ribs. The ribs are laid out on a sheet of silver tinfoil, which is on a white surface. There are two hands visible, one is holding one end of the ribs, and the other is holding a brush and applying the mop.
  • Wrap the ribs tightly in tin foil and put them again on the BBQ for one more 1-2 hours till the meat is beginning to pull again from the bones and virtually begins to interrupt aside if you carry it from the centre.
A prep shot of BBQ Dry Rub Ribs. The ribs are wrapped in silver tin foil and placed on a black barbeque, which is heated to 120 degrees Celsius.A prep shot of BBQ Dry Rub Ribs. The ribs are wrapped in silver tin foil and placed on a black barbeque, which is heated to 120 degrees Celsius.
  • Then, take them off the BBQ and permit them to relaxation for 20-Half-hour earlier than mopping once more, and including extra rub. Then serve.

We’re serving the ribs with a beneficiant sprinkling of that scrumptious dry rub, Simply take a look at this implausible pink smoke ring.

A tall, close-up image of dry rub BBQ ribs, there are two racks of the ribs laid out on a silver tray that is lined with newspaper. The central rack of ribs is cut into and the two of the ribs are separated so you can see the ribs. In the foreground there are two hands picking up one rib, showing the inside of the rib to the camera. This is all set on a light grey background.A tall, close-up image of dry rub BBQ ribs, there are two racks of the ribs laid out on a silver tray that is lined with newspaper. The central rack of ribs is cut into and the two of the ribs are separated so you can see the ribs. In the foreground there are two hands picking up one rib, showing the inside of the rib to the camera. This is all set on a light grey background.

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🍽️ What to serve it with

  • A traditional Mac n’ Cheese goes rather well as a Friday night time feast. (Professional Tip: Generally I prefer to take the rib meat off the bone and add it on high of the mac n’ cheese!)
  • A Creamy Potato Salad is a good addition to the BBQ celebration desk!
  • This Fast and Simple Coleslaw takes solely 5 minutes and might be simply made whereas the ribs are resting!

A tall, overhead image of dry rub BBQ ribs, there are two racks of the ribs laid out on a silver tray that is lined with newspaper. The central rack of ribs is cut into and the three of the ribs are separated so you can see the ribs. On the bottom left of the background, you can see a slate grey napkin tucked underneath the tray, in the bottom centre there is the dry rub seasoning in a light grey bowl with a silver teaspoon sticking out of it. On the bottom right of the image, there is a large silver knife with a wooden handle set at an angle. This is all set on a light grey background.A tall, overhead image of dry rub BBQ ribs, there are two racks of the ribs laid out on a silver tray that is lined with newspaper. The central rack of ribs is cut into and the three of the ribs are separated so you can see the ribs. On the bottom left of the background, you can see a slate grey napkin tucked underneath the tray, in the bottom centre there is the dry rub seasoning in a light grey bowl with a silver teaspoon sticking out of it. On the bottom right of the image, there is a large silver knife with a wooden handle set at an angle. This is all set on a light grey background.

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For the dry rub/seasoning:

  • Preheat your BBQ or smoker to 120C/250F and set the BBQ up for oblique cooking (see observe 1). I take advantage of applewood to smoke as I really like the flavour of applewood with pork.

  • While the BBQ is preheating put together the ribs and make the rub. Take the ribs out of the fridge an hour earlier than you wish to begin cooking.

    2 racks Pork ribs

  • Take away the membrane from the within of the ribs. (See observe 2)

  • Now make the rub, place the entire rub substances in a bowl and blend collectively till totally mixed.

    2 tbsp mushy brown sugar, 1 tsp paprika, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp delicate Chilli Powder, 1 tsp dried oregano

  • Pat the ribs dry with some kitchen roll and sprinkle over 1 tbsp of the rub over every rack of ribs (2 tbsp in complete). We do not need an excessive amount of seasoning at this stage as we wish the flavour of the smoke to penetrate the rib, creating a beautiful bark.

  • As soon as the BBQ is as much as temperature then place a pan (or foil tray) within the BBQ beneath the place the ribs shall be positioned and pour in some water or weak hen inventory. (see observe 3)

  • Add the ribs to the BBQ, shut the lid, and depart them to smoke for two hours.

  • While the ribs are cooking make the mop. Add all of the mop substances to a bowl and blend till mixed.

    1 tbsp of the rub, 120 ml (1/2 cup) hen inventory, 60 ml (1/4 cup) Apple Cider Vinegar

  • After 2 hours, take away the ribs from the BBQ, mop them as soon as and wrap them in foil tightly then place again on the BBQ for an additional 1-2 hours, checking on them after 1 hour (see observe 4).

  • Take the ribs off and permit them to relaxation for 20 minutes earlier than serving.

  • If you’re able to serve mop the ribs then sprinkle on the remaining dry rub. Slice them up and devour.

Use meaty ribs

You wish to use good meaty ribs. In the event you’re struggling to seek out them on the grocery store then I counsel getting them from the butcher.  The much less meaty the ribs, the faster the cooking time so that you wish to preserve and eye on them.

Observe 1 – Oblique warmth

You want to set your BBQ up for oblique cooking – so that you need a barrier in between the warmth and the meat. Some BBQ’s have a ceramic plate in between the charcoal/wooden and the grill floor (resembling Kamado Joe or Inexperienced Egg). Generally the warmth supply/charcoal space is off to at least one aspect – so the grill half you’re cooking on isn’t straight over the coals.
This implies will probably be the scorching air/smoke that’s cooking the ribs slowly – not the warmth supply itself. It will aid you get these good juicy ribs.

Right here’s a video we discovered to indicate find out how to arrange oblique warmth on a Kamado Joe BBQ. I’d advocate looking You Tube for a way to do that in your personal particular BBQ.

Observe 2 – Eradicating the membrane

To take away the membrane from the within of the ribs, use butter knife or spoon to get in between one of many bones and the membrane, creating a niche. Then, utilizing a paper towel for additional grip, slowly pull the membrane away and discard it.
See the picture within the submit above to see what this appears like.

Observe 3 – Liquid

The foil tray of water/inventory provides some moisture to the circulating air – serving to to maintain the meat moist because it cooks.

Observe 4 – Cooking time

We wish to cook dinner the ribs till the meat is beginning to pull again from the bones and virtually begins to interrupt aside if you carry it from the centre, the whole cooking time will differ relying on how meaty your ribs are. I cook dinner these ribs till the meat pulls away from the bone, is sweet and juice however nonetheless has a little bit of a chew to it.
Dietary info is approximate per rib – primarily based on utilizing 20 ribs altogether.

Energy: 143kcal | Carbohydrates: 2g | Protein: 8g | Fats: 12g | Saturated Fats: 4g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Trans Fats: 0.1g | Ldl cholesterol: 39mg | Sodium: 322mg | Potassium: 132mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 1mg

Vitamin info is routinely calculated, so ought to solely be used as an approximation.

A few of the hyperlinks on this submit could also be affiliate hyperlinks – which implies when you purchase the product I get a small fee (at no additional price to you). In the event you do purchase, then thanks! That’s what helps us to maintain Kitchen Sanctuary working. The dietary info supplied is approximate and might differ relying on a number of components. For extra info please see our Phrases & Circumstances.



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