The Best Dry Rub for Ribs
The perfect seasoning to placed on ribs to attain flavorful, fall-off-the-bone tender bites isn’t a liquid sauce or a marinade. It’s all within the rub child, a home made dry rub comprised of spices and herbs you in all probability have sitting in your pantry proper now.
After I was a novice rib cooker, I believed you cooked ribs identical to a steak or a hamburger—you merely put the raw ribs within the oven or on the grill, then slathered them with bbq sauce to cook dinner till they have been simply cooked by way of. What resulted from that bonehead approach was ribs that have been flavorlesss, robust, and ultimately have been scorched to a burnt crisp because of the sugars within the barbecue sauce.
What I didn’t know is ribs want time…low and gradual cooking time within the oven or within the smoker to interrupt down these robust fibers and tenderize. I additionally discovered (and as any award profitable rib pit grasp is aware of) the important thing to nice ribs is a beneficiant rub of seasonings that soak into and permeate the meat, drawing out the moisture to tenderize and add taste over a number of hours—and even days—of refrigerated marinating time.
Dry rub recipes created by these pit masters are extra carefully guarded than their social safety numbers. My husband got here up with this dry rub mixture years in the past and dubbed it his “magic mud”. Whereas he’s no pit grasp, it’s his secret to the perfect barbecue child again ribs and seasoning hen, pork chops, steaks or different cuts of beef.
He’s by no means been good at preserving secrets and techniques, so now his magic mud recipe is about to turn out to be your secret ingredient, too.
How Do You Make a Dry Rub?
Dry rubs are extremely simple to make in your individual kitchen with a easy mixture of herbs, spices, salts, and sugars you seemingly have already got in your spice cupboard and might simply be tailored with slightly extra of this and rather less of that to fit your tastes.
There are 4 elements that make up a rub that won’t solely taste your meat but in addition tenderize it too.
The perfect seasonings to placed on ribs:
Salt: We all the time use kosher salt as an alternative of desk salt as a result of it merely tastes higher. Kosher salt is iodine-free so it doesn’t have that chemical-like style and whereas might or will not be blessed by a rabbi, the bigger crystals are perfect for drawing out moisture in meat.
Sugar: Brown sugar provides a caramelized, molasses taste to the meat and doesn’t burn as shortly as processed white sugar for longer cooking occasions.
Herbs and Spices: Various your mixture of herbs is one thing to play with and whereas the seasonings might style intense on their very own, as soon as they’ve melded into the meat add simply the correct quantity of taste.
Herbs and spices to make use of in your dry rub:
- Candy paprika
- Darkish brown sugar
- Freshly floor black pepper
- Chile powder
- Garlic powder
- Dry mustard
- Celery salt
- Kosher salt
- Cayenne pepper
This rub can simply be made forward and doubled and even tripled then saved in an air-tight container to remain good for months.
To season your ribs, rub the seasoning generously on each side of the rib racks and wrap in plastic wrap or aluminum foil, then refrigerated for at the very least four hours however optimally 24 hours and as much as 48 hours.
Gradual cook dinner your ribs within the oven or strain cook dinner within the Instantaneous Pot, then end off with barbecue sauce on the grill or broiled within the oven.
Extra BBQ Recipes You’ll Wish to Make Too
If you happen to make this recipe, please let me know! Bookmark this recipe and depart a remark beneath, or take a photograph and tag me on Instagram with #foodiecrusheats.
The Finest Dry Rub for Ribs
- ¼ cup candy paprika
- three tablespoons darkish brown sugar
- 2 tablespoons pepper
- 1 tablespoon chile powder
- 2 teaspoons garlic powder
- 2 teaspoons dry mustard
- 2 teaspoons celery salt
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- Add the entire substances to a bowl and whisk till mixed. Rub generously into ribs or roasts and refrigerate for at the very least four hours or as much as 48 hours.
- Retailer the rub in an hermetic container for as much as 6 months.
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