MEMPHIS DRY-RUBBED BABY BACK RIBS RECIPE
These smoked ribs are surprisingly easy to make, even for a first-timer.
Provided by Southern Living Test Kitchen
Time 4h
Yield Serves 4
Number Of Ingredients 15
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 RUBBED SMOKED BABY BACK RIBS
These dry rubbed smoked baby back ribs are rubbed in a quick three blend mix and hung in a barrel cooker for easy, fast, and crazy delicious finger licking good eats!
Provided by Kita Roberts
Categories bbq Main Course
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 g, Calories 234 kcal, Carbohydrate 4 g, Protein 18 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 65 mg, Sodium 1276 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g
DRY RUB FOR RIBS
Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
Provided by Denise Smith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g
DRY RUB BABY BACK RIBS
If you like Baby Back Ribs you will find these absolutely delicious. Think of walking into your house and it smells like the outdoors and someone is smoking ribs. Thats the smell you get from your oven. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Ribs
Time 4h15m
Number Of Ingredients 9
Steps:
- 1. Rub liquid smoke over rack of ribs. In a small bowl, Stir together all ingredients. Rub spice mixture all over the ribs. Cover and refrigerate ribs for at least 4 hours or up to 24 hours. Preheat oven to 225 degrees.Place the ribs in a roasting pan. Bake for 4 hours. I put tin foil on them to bake and then the last 15 minutes I remove the tin foil and let them finish.
THUNDER BABY BACK DRY RUB
Make and share this Thunder Baby Back Dry Rub recipe from Food.com.
Provided by Iowahorse
Categories Peppers
Time 12h
Yield 1 rib rack
Number Of Ingredients 12
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).
Nutrition Facts : Calories 462.5, Fat 1.6, SaturatedFat 0.3, Sodium 21095.7, Carbohydrate 116.5, Fiber 4, Sugar 108, Protein 2.1
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