Rubbed Baby Back Ribs Recipes

MEMPHIS DRY-RUBBED BABY BACK RIBS RECIPE

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.

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.

SPICE-RUBBED RIBS

Steps:

• In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.

PORK RIB RUB

Steps:

• Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

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.

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.

RUBBED BABY BACK RIBS

Steps:

• Rinse ribs, sprinkle all over with the spice mixture and pat spices into ribs.
• Set ribs cupped side down on a rack in a pan. Bake at 450 for 30 minute.
• Turn curved side up and bake 10 minutes more, if drippings in pan start to smoke you can add a little water to the pan.
• Turn ribs over again and bake another 10 to 15 min until ribs are sizzling and well browned.
• Remove from oven and cut ribs apart and sprinkle with salt to your taste.