Dry Rub Ribs

These dry rub ribs are sure to impress, offering a deliciously seasoned and tender result with every bite. Enjoy them with your favorite sides and savor the simple, yet complex, flavors that this dish brings to the table.

Prep Time 15

Cook Time 4

Total Time 4 15

Servings People

Ingredients

2 racks pork ribs baby back or spare ribs
3 tbsp paprika
2 tbsp brown sugar
1 tbsp coarse salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper optional for heat
1 tsp mustard powder
1 tsp smoked paprika

Instructions

Preheat your smoker or oven to 225°F (110°C).
If necessary, remove the thin membrane from the back of the ribs. This step ensures that the rub can penetrate the meat and the ribs cook evenly.
2 racks pork ribs
In a small bowl, mix together the paprika, brown sugar, salt, black pepper, garlic powder, onion powder, cayenne pepper, mustard powder and smoked paprika. Ensure the spices are well combined.
3 tbsp paprika, 2 tbsp brown sugar, 1 tbsp coarse salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp mustard powder, 1 tsp smoked paprika
Pat the ribs dry with paper towels. Generously apply the dry rub to both sides of the ribs, pressing it into the meat to ensure it adheres. Let the ribs sit at room temperature for about 15-30 minutes to absorb the flavors.

Smoking Method

Place the ribs in the smoker, bone-side down. Smoke the ribs for 4-6 hours, maintaining a steady temperature of 225°F. The ribs are done when the meat is tender and has pulled back from the bone about 1/4 inch.

Oven Method

Place the ribs on a baking sheet lined with aluminum foil. Cover the ribs with another piece of foil and bake for 4-6 hours. For a bit of char, you can remove the top foil for the last hour of cooking or finish them under the broiler for a few minutes.
Once the ribs are cooked, let them rest for 10-15 minutes before cutting into individual portions. This helps the juices redistribute, ensuring the meat stays moist.

Notes

Hints & Tips:

- Don’t Rush the Cook:

Patience is key when making dry rub ribs. Cooking them low and slow allows the flavors to develop fully and ensures the meat is tender.

- Adding Moisture:

If you’re smoking the ribs, consider placing a small pan of water in the smoker. This helps maintain humidity and keeps the ribs moist during the long cooking process.

- Experiment with the Rub:

The rub is customizable to your taste. Feel free to adjust the spices or add your favorite herbs to create your unique blend.

- Check for Doneness:

Ribs are done when they are tender and can be easily pulled apart. Another sign of doneness is when the internal temperature reaches around 195°F (90°C) in the thickest part of the meat.

- No Smoker? No Problem:

If you don’t have a smoker, you can add a few drops of liquid smoke to the rub for a smoky flavor in the oven. Alternatively, a grill with indirect heat can also be used to mimic the smoking process.

Nutrition