Award Winning Rib Rub for Baby Back Ribs
The secret recipe!
PREP TIME 5 minutes mins
COOK TIME 5 minutes mins
TOTAL TIME 10 minutes mins
COURSE Dry Rub CUISINE American CALORIES10 kcal
INGREDIENTS
3/4 c Paprika
1/4 c Granulated Garlic
2 tbsp. Chili Powder
2 tbsp. Salt
1 tbsp. Cayenne
1 tbsp. Cumin
1 tbsp. Black Pepper
2 tsp. Oregano
2 tsp. Onion Powder
1 tsp. Thyme
INSTRUCTIONS
Combine all ingredients in a medium-sized bowl. Apply rub liberally to your baby's back ribs.
Use this rub or either baby back ribs or St Louis-style spare ribs. Apply just enough rub that you can still see some of the meat, pat it into the ribs, and let it stand for at least 30 minutes before placing the ribs in your smoker.
How Long Should the Rub Be on the Baby Back Ribs Before Cooking?
I like to let the rub sit on the meat for at least 30 minutes and up to an hour before the ribs go on the smoker. That is about how long it takes for the salt to draw moisture out of the meat and turn the remaining ingredients into a paste that looks like it is melting into the meat.
Some people like to prep ribs the day before cooking them and let the rub sit on the meat overnight. While there is nothing wrong with letting the rub sit overnight, I have not found that the extended time provides any meaningful benefit.
What Do You Use to Get the Rub to Stick to the Ribs?
You have several options for getting the rub to stick to the ribs.
The first option is to take your time. Sprinkle the rub onto the meat side of the ribs and wait 30 minutes for the rub to melt into the meat before flipping them over and applying the seasoning to the bone side.
You could also use a binder to help the rub adhere. Standard binders include a thin layer of olive oil, yellow mustard, or mayonnaise.
The flavor of the binder does not come through in the finished ribs.
This is a Dry Rub for "Low" and Slow" Ri" s
This rub has two types of sugar, so it should only be used if you cook your ribs at a low temperature.
If you try using this rub for high-heat grilling, the sugars will scorch, and the ribs will come out dark and bitter…and nobody has time for that!
I'm begging you, please don't your ribs.
There are MUCH better ways to get the tenderness you're looking for in a rack of ribs. The method I'm using will also allow you to infuse flavor into your ribs, which boiling does not. I have spent a lot of time researching and practicing ribs. I could write pages about all the details, but for now, I'll stick to the basics of what you need to know to make championship ribs.
Set up your grill for indirect heating (or use your smoker) and remove some fruitwood.
The first step to making a good rib is peeling the membrane off the back. This thin, skin-like covering on the bone side of the ribs prevents flavor from entering. You can ask your butcher to remove it. If you're doing it yourself, use a paper towel and pull it from one end to the other. Once you get it started, it comes off easily.
Let the ribs set, and let that rub soak in marinate for 30 – 60 minutes.
Place the ribs on your grill, far away from heat. Smokers are convenient because they allow you to get great smoke into your ribs without the fear of scalding them. You can still make it work on your grill—just be careful. Keep the temperature in the 225 range. If grilling at high temperatures is your only option, check out this Hot and Fast Baby Back Rib recipe.
We use a variation of the 3-2-1 method for our ribs. Smoke-Wrap-Baste. The variation is all up to you. How much smoke do you want – a lot? Then stick to 3 hours. Then 1 hour is plenty. The answer lies in the 1 – 3 hour range, and it's up to your distaste buds to decide.
The next step is to wrap. Easy – just individually wrap them in heavy-duty aluminum foil.
Similar to the first step, the timing is all up to you. I have found wrapping takes at least an hour, usually at most two hours. It's all about getting them to the perfect tenderness—not falling off the bone. If you wanted that, you could have thrown them in a crockpot. Anyone can make them fall off. Your guests will drool with jealousy and amazement when they pull clean from the bone when you take a bite.
The last step is to glaze. If your sauce smears, don't take it easy on your ribs. You don't want to rub it off.
I would like to bring some heat back, so I'll use a spicy sauce here, but it's your preference. I use a spicier sauce and then drizzle a bit of dark brown sugar to balance the flavors. But then again, I really like sugar. And like the other steps, the time is up to you. The longer you leave them on this step, the more firm the sauce will become.
If you wish to use the traditional dry Memphis style, skip this step!
