Spareribsrubdry Recipes

DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)

Steps:

• Preheat over to 300 degrees F.
• Mix the rub ingredients together well in a small bowl.
• Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
• Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

RIB DRY RUB

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.

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.

BOBBY FLAY'S RIB RUB

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.

PORK RIB RUB

Steps:

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

SPICE DRY RUB COUNTRY SPARERIBS

Steps:

• Preheat oven at 250 degrees.
• Wash and dry spare ribs.
• Mix dry ingredients together.
• Rub spare ribs with dry rub.
• Place in oven for 5 hours.
• If pan is dry (no drippings) add 1/2 cup of water to bottom.
• Turn over and cook another 1 hours till fork tender.
• No basting is required.
• Optional - BBQ Sauce and additional cooking.
• During slow cooking of ribs make BBQ sauce ingredients and chill over night.
• Remove ribs and chill over night.
• Coat chilled ribs with sauce.
• Prepare medium heat grill.
• Place coated ribs for 2 minutes each side indirect heat or perimeter heat.

SPARERIBS - RUB (DRY?)

Steps:

• Mix molasses and sugar together stir.
• Add all other ingredients and mix well.
• Pull membrane off of ribs - found on site an easy way to remove the membrane is to work a spoon, into the bottom center of the membrane, work it back and forth to form a "pocket" then slide thumbs in and work the membrane off from the center outward to the ends.
• Use rub generously on spare ribs (I prefer cooking slowly at 200°F for about 4 to 5 hours, wrapped in heavy foil, finishing on outdoor grill).
• Rub is sufficient for two to three full rack of ribs or more - I tend to put a lot on.
• I have retained juices from cooking as extra sauce when serving ribs.

BBQ RIBS DRY RUB

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.