56 g However, these ribs were so flavorful that they really didn’t even need sauce. Your IP: Now you've got all the knowledge you need to do it for yourself at your next cookout. Season each side of rib racks with about 1 tablespoon of seasonings. For the second segment, you wrap the ribs in foil and cook them (covered) for two hours. Cut the racks into individual ribs and serve warm. 1 cup dark-brown sugar. Make a bed of coals and sear ribs racks on both sides, until meat just starts to brown. Use this time strategically to finish any side dishes or meal prep you hadn't to gotten yet. This both flavors the meat and helps keep the outside moist during the long cooking process. Smoked Spare Ribs are essential for summer cookout menus, tailgating and get togethers with friends! Spareribs (also known as spare ribs or side ribs) come from the belly of the pig after the actual belly meat is cut away. (Nutrition information is calculated using an ingredient database and should be considered an estimate. We have started Friday night cookouts for our family and we are just having the best time. Another way to prevent getting this page in the future is to use Privacy Pass. This indirect heat allows the ribs to cook slow and give that fantastic smoky flavor. 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. We almost always include smoked paprika, mustard powder, and cayenne pepper in ours to get the best flavor combinations. Get the smoker heat to between-170 and 200 degrees. Privacy Policy & Disclosure. Cuisine: American, Western. 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. ), The Spruce Eats uses cookies to provide you with a great user experience. Would love your thoughts, please comment. Next we placed them on the grill and closed the lid. Nutritional calculation is estimated and may not be accurate. After another ten minutes or so, you're finally ready to cook. You might also like Jalapeno Barbecue Sauce and Homemade Barbecue Sauce. 18 %, Beer 'n BBQ Braised Country Style Pork Ribs. 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. 5 from 8 votes. Store any leftover rub that has not come into contact with raw meat by transferring it to a container with a lid. He has written two cookbooks. 1/2 cup paprika. 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. I mean obviously, I did own a barbecue sauce business and my Dr Pepper Barbecue Sauce is one of my most popular recipes. In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons … Thoroughly coat your ribs with the rib rub. Even for barbecue fanatics, though, it can be tough to get ribs as delicious as the kind you get from a quality restaurant. Just look at those gorgeous ribs. Cook over a very low heat so it doesn't BURN for about 3 hours. https://www.thespruceeats.com/top-barbecue-rib-rub-recipes-335659 Store it in a sealed container for up to 6 months in a cool, dark place (definitely not the refrigerator). Much of this issue comes right down to not knowing what you're doing wrong. Required fields are marked *. Add hickory grilling wood to smoker and add ribs to grates, away from the fire and close the lid. Most rubs start by combining salt with sugar (we like brown sugar). 1 tablespoon garlic ... Steps to Make It. To use, apply rub evenly over ribs. Keyword: dry rub for pork, homemade dry rub, homemade spice blend, pork rib rub. Then, they add herbs and spices to achieve the rest of the flavors. My Dry Rub for Smoked Pork Ribs has a blend of brown sugar and spices for a wonderful flavor for either grilling or smoking. Half an hour before cook time, take your ribs from the fridge and let them start to warm up at room temperature. The hickory grilling wood really gives it the best flavor. This basic sweet-and-savory dry rub works really well on pork ribs and combines three types of peppers—black, white, and red—for a delicious flavor experience. Easy and delicious recipes that you can make again and again. Each Share Saves a Steak From Being Cooked Well Done, as the kind you get from a quality restaurant, How To Use And Calibrate A Cooking Thermometer – Complete Instruction, History of Barbecue – The Four Types of Barbecue Found In the USA, Meat Grinders Guide: How to Carve a Rotisserie Chicken, Lean Mean Grilling Guide: Healthy Chicken Breast Recipes, How To Use Chicken & Turkey Rack Instructions. Drop the temperature of the grill down to 250°F. Soak the wood chips in water for at least 30 minutes. Coriander, fennel, paprika and red pepper flakes help make this special. Inspired by smoked pork shoulders that start with a mustard massage, this mustard crust spareribs recipe is quite tasty. Close the lid and allow it to start heating up. Let stand at least 30 minutes at room temperature, but I prefer to wrap in plastic wrap and foil and place in the refrigerator overnight to marinate. Ribs are a low-and-slow kind of meat, so they’re never done quickly. What to Use This Dry Rub On. Remove the racks from the grill and let rest for 10 minutes. Place your ribs meat side up into the center of your smoker and close the lid. 2 tablespoons salt. It’s simple and delicious. This is because the sugar in the rub would burn on a high-heat grill (typically used for steaks that are seasoned simply with salt and pepper) before the meat is cooked leaving you with a blackened lump of raw meat. GREAT with Coleslaw and Grilled Corn On The Cob As Accompaniments. We are big time barbecue sauce fans. In many cases, it's even more important than barbecue sauce in getting the perfect ribs. https://www.thespruceeats.com/top-barbecue-rib-rub-recipes-335659 Course: Spice Blend. Next we mixed brown sugar and the remainder of our spice blend together and rubbed this over the meaty sides of the ribs. Total Carbohydrate A good tip is to spritz your ribs every hour with juice to really lock in that moisture.