4321 Rub Recipes

SMOKED RIB RUB RECIPE

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.

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.

4-3-2-1 SPICE RUB

Steps:

• Makes enough spice rub for two whole chickens. Double or triple the recipe and use it all summer.

3-2-1 RIBS: PERFECT FALL OFF THE BONE RIBS

Steps:

• Begin by removing the membrane on the back of the ribs
• Liberally season both sides of the ribs using the sweet rub, starting with the bone side.
• Prepare your smoker for indirect smoking. Target temperature is between 180-200 with thin blue smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
• Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple cider.
• Tightly crimp the foil together to create an airtight seal. Return to the grill and increase your cooking temperature to as close to 225 degrees as you can get it. Let the ribs braise for 2 hours in the foil.
• Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid,
• Brush the ribs with your favorite BBQ sauce, close the lid of your grill and cook at 225 degrees for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set.

THE ULTIMATE DRY RUB

Steps:

• Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
• Dry rub can be used right away or stored for up to 6 months.
• To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
• To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)

BASIC BARBECUE RUB

Steps:

• Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a jar, cover, and store away from heat and light. The rub will keep for several weeks.

BEST MEMPHIS BBQ DRY RUB

Steps:

• Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.

4321 RUB

Steps:

• Enough for 2 whole chickens.

4-3-2-1 SPICE RUB

Steps:

• 1. Makes enough spice rub for two whole chickens.
• 2. Double or triple the recipe and use it all summer.

RAICHLEN'S RUB #2

Steps:

• Step 1: Combine the salt, brown sugar, paprika, pepper, garlic and onion powders, and celery seed in a bowl and mix, breaking up any lumps in the brown sugar with your fingers (your fingers work better than a whisk or wooden spoon). ShareTweetPin15 Shares Step 2: If you are not using the rub right away, store it in a sealed jar away from heat and light; it will keep for several months, but try to use it sooner than that. (I keep it in the refrigerator.) ShareTweetPin15 Shares

4-3-2-1 SPICE RUB

Steps:

• Combine all the ingredients and use on dishes like Beer Can Chicken, steak, pork or veggies.