Bbq Ribs Dry Rub Recipes

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RIB DRY RUB



Rib Dry Rub image

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.

Provided by Food Network

Time 10m

Yield about 9 tablespoons, enough for 4 servings

Number Of Ingredients 10

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Steps:

  • Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

BBQ RIBS DRY RUB



BBQ Ribs Dry Rub image

This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ.

Provided by baumer64

Categories     Pork

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 -2 pork spare rib racks
1 tablespoon Season-All salt
1 tablespoon kosher salt
1/2 cup brown sugar
1 teaspoon pepper
2 tablespoons chili powder
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon ground mustard
1 teaspoon paprika
3 cups apple juice

Steps:

  • Mix together dry ingredients.
  • Rub liberally all over the ribs on both sides. (For more flavor penetration, pull off membrane from the bone side of ribs).
  • Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight.
  • Heat smoker/cooker to at least 250°F and keep between 250-300°F.
  • Pour 2 cups of the apple juice in water pan to steam the ribs with.
  • Add soaked hardwood chips or smoking wood of your choice to the smoker.
  • Amount of smoke is up to you.
  • After about 3 hours, internal temperature of the meat should be around 170°F In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don't drown the ribs in juice but moisten them, about another hour or so.
  • If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.

BOBBY FLAY'S RIB RUB



Bobby Flay's Rib Rub image

Make and share this Bobby Flay's Rib Rub recipe from Food.com.

Provided by Eric R.

Categories     Pork

Time 10m

Yield 9 Tablespoons, 4 serving(s)

Number Of Ingredients 10

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Steps:

  • Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

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  • The Ultimate Dry Rub for Ribs. This rub for ribs uses classic barbecue flavors and has the perfect balance of sweet, savory, and heat. While this rub screams pork, it’s also great on chicken and turkey.
  • Homemade Brisket Rub Recipe. The barbecue community loves to proclaim that brisket should only be seasoned with salt and black pepper. This “one true correct way” attitude probably comes from Aaron Franklin disciples.
  • Sweet & Spicy Barbecue Pork Rub. This wonderfully balanced pork rub has just the right mix of sweetness, spice, and salt. We designed it for pork, but you could just as easily use it on chicken.
  • Classic BBQ Turkey and Chicken Rub. We originally came up with this rub to use on smoked turkey but after much testing, we can confirm it works brilliantly on chicken too.
  • Coffee Dry Rub (Amazing on beef, surprisingly great on chicken and pork) This coffee rub goes perfectly on beef thanks to its big bold flavors. The coffee helps to tenderize the meat, enhances the savory flavors, and also helps you get a great bark on the outside of your meat.


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