Receipe for Dry Rubbed Ribs

[hammersley]

I was in Canada a few weeks ago and ordered ribs several places and I was suprised to find that they weren't the typical ones smothered in BBQ sauce but DRY, Rubbed. OUTSTANDING - We have a big bargeque this weekend, was wondering if anybody has a great receipe for this method?

 

[WyoJim]

hammersley... . Heres some rub receipies. I use Danny Gaulden's General-Purpose Rub all the time.



http://www.bbq-porch.org/faq/09-1.asp

 

[hammersley]

WyoJim

Thanks a million - I'm going to use these. Any secrets you've learned yourself about this method?

 

[WyoJim]

hammersley... Spare ribs are what I do. I do them in a WSM (Weber Smokey Mountain) smoker. I don't remove the membrane, but I do trim all the meat flaps down considerable. I cover the meat side with rub and put them in the fridge while I get the charcoal fired up. I use 4 or 5 lumps of hickory and preheat to 225 to 230 degrees at the grate. Put the ribs on for 2 1/2 hours then put each rack in a plastic baking bag and do them until they have shrunk back from the bones a quarter to 1/2 inch. Usually 1 to 2 hours. Remove them from the bags, put them back on and slather them with Sauce (KC Masterpiece will work). Remove them with in 10 minutes and serve or slather them again then in another 10 minutes serve them.



I do them once every week.

 

[socal_rattler]

You might also try some Jamaican Jerk rub..... it tends to be a little hot - but it is sure good!



You just rub this stuff into the meat a few hours before you're ready to cook (the longer the more flavor gets into the meat)..... now that I got started on this, can't wait till I get home tonight to make some Jerk Chicken

 

[dmurdock]

8 tablespoons brown sugar (pack tight. . no lumps!)

3 tablespoons kosher salt (table salt doesn't work right)

1 tablespoon chili powder

1 tablespoon season salt

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon jalapeno seasoning(sometimes called jalapeno spice)

1/2 teaspoon bay seasoning (or it may be old bay, can't remember)

1/2 teaspoon thyme

1/2 teaspoon onion powder





as long as you keep the ratio the same, you can make as much as you want... I usually double this recipe and keep it an empty parmesan cheese container in the fridge. .