How to BBQ Dry Rub Ribs Recipe

 

Over the last 15 years or so I have made BBQ Ribs practically every way that can be imagined.  I find though that the simplest of ways tends to be the best way and yields the best results.  So, if you're looking for a super easy process to get your ribs going then follow our steps and learn how to use BBQ Dry Rub to make your ribs incredibly tasty.

BBQ Dry Rub Rib Recipe:

In this example we will be using our very own Jake's Tri-Tip Steak and Rib Rub.  We know that although we use our BBQ Rub you personally can use just about any dry rub you find appealing.  Keep in mind we are also doing you a solid by adding one of our best BBQ Dry Rub Rib recipes below to help out.  But our process utilizes a Charcoal or Gas Barbecue Grill.  Keep in mind that this same process can easily be used in your oven.  The only limitations are the removal of smoke and any wood level flavorings resulting from the smoke process if that exists on your grill.  So, let's get started by bringing your grill to 350 degrees.

It's important to carefully clean and manage the pork.  So, well begin by hand washing the rack of ribs.  Run cool water over the meat and DO NOT use any soaping methods to enhance cleaning.  Once the ribs are cleaned we should use a paper towel to pat them dry.  I would also add that using a large dish or metal pan at this stage is a good idea.  Any loose liquids will be collected in the pan and further can't get all over your counters or kitchen tops. 

Most ribs have some level of membrane that will most likely need to be removed.  Removing the membrane is a reasonably necessary process but is not an absolute.  Removing the membrane allows greater adherence of any seasoning or marinade.  If you can't get the membrane removed then using a sharp knife to score the underside or backside of the ribs will allow the greater adhesion and will open up the surface to seasonings and so on.

Now that we've cleaned and removed the membrane we will want to get that marinade on the meat.  We of course like using our Tri-Tip, Steak and Rib Rub but if you have your own preferred blend then by all means please proceed.  Flavor Secret: And of course by now you'll know that we are using a dry marinade directly on the meat.  In some instances I like using standard Yellow Mustard first then allowing that to rest followed by the addition of the seasoning.  For the purposes of this process we'll focus on dry marinade and the Yellow Mustard.

After cleaning you'll need to apply the Yellow Mustard.  We like to coat the meat and allow it to rest for at least an hour or longer with the Yellow Mustard.  Afterward you can generously season the meat.  Right about here people ask what does generously season mean?  Effectively it means that if you have a 13 bone standard rack of ribs you want to ensure that every inch of the meat is coated completely with the dry rub.  You should be able to see the meat beneath the seasoning after application.  If you've coated the meat so much that all your see is dry rub then you've applied to much.  Our rule of thumb is about 4 - 6 tablespoons of dry rub for a full rack of ribs.  Now with the meat seasoned you can wrap the meat or place it in a sealed container and allow the meat to rest in your refrigerator for a minimum of 45 minutes. When planning for a next day barbecue I will season the meat in advance cover it and let it rest in the refrigerator overnight.  

When you feel the meat is properly marinated remove it from the fridge and begin letting the meat warm up to room temperature.  We prefer not grilling the meat cold but at a level that is closest to room temperature as possible.  Get the grill ready for the grilling process by bringing the temperature to at least 250 to 275 degrees.  We know that in charcoal grill the fine temperature range may be an issue so having a tolerance of about 25 degrees will help manage the overall cooking process.  As for grilling we find that indirect cooking works best for simple barbecue ribs so take a look at your grill and focus on the side that is opposite the most heat. Additionally your seasoning will begin to change once it is subjected to heat.  As a standard of measure sugars will change and begin the caramelizing process once they approach the 275 degree range.  So have the temperatures a bit lower say closer to 250 will allow the sugars to melt evenly thus creating the golden brown barbecue color that we all desire.  Higher than 275 and it is likely that the sugars will burn which can alter the taste of the finished product. 

Place the ribs on the indirect side to begin the grilling process.  Now, let's close the lid and allow the ribs to cook at the 275 degree temperature.

One thing to mention, if you have a temperature sensing thermometer it would be good to add it before you close the lid.

After about 15 minutes give a check on the ribs just to ensure that the temperature is working the way you want it. If you find that the ribs are cooking too fast or are being scorched by the flames just move the rack to a section that is more indirect and that allows even cooking.  

Your ribs are going to be cooking for at least an hour and a half (1-1/2) to 2 hours so keep in mind that excessive checking of the ribs will only delay the grilling process.  The old saying goes..."If you're looking.....you're not cooking".  Translated means every time the lid is opened you can add 5 minutes to the cooking process. 

For cooked ribs you'll want to cook them to a minimum of 170 degrees.  If you allow the meat to reach 198 to 200 degrees you will be pleasantly surprised by how tender the meat becomes after the fat and collogen begins to melt down. 

Once the ribs have achieved temperature remove them then place them in a closed container and allow them to rest for a minimum of 25 minutes before serving. The resting process will allow the Maillard effect to take place which draws free liquids back into the meat as the meat cools.  

Here's a solid Dry Rub Recipe

Brown Sugar Spicy BBQ Dry Rub Ribs Recipe

  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 2 tablespoon Hungarian paprika
  • 1/2 teaspoon ground coriander seed
  • 1 teaspoon cayenne pepper
  • 4 tablespoon brown sugar
  • 2 teaspoons granulated garlic
  • 1 tablespoon Kosher salt

Cooking Guide BBQ Dry Rub Rib Recipe

There's a simple process for saucing ribs which we sometimes call "candying the ribs"  If you would like to add barbecue sauce while grilling you can take the following steps. Once the meat get near the desired temperature begin layering on barbecue sauce.  Apply the sauce liberally then close the lid and allow the sauce to adhere for at least 5 minutes.  Then open the lid and add another layer.  You'll want to layer the sauce at least three times to get the level of candying that you'd like.  As for reminders related to temperature I've added a scale that you can use.  See the scale below keeping mind that you really want to achieve the minimum temperature before considering serving the meat.  

 

PORK CHOPS/Ribs RESTAURANT USDA
Rare N/A  
Medium-Rare N/A  
Medium N/A  
Medium-Well 155-165ºF 170ºF
Well Done 175-185ºF 170ºF

This product was added to our catalog on Wednesday 20 September, 2017.

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