Rons Rib Rub Recipes

TRADITIONAL RUB FOR ST. LOUIS RIBS

Steps:

• About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
• Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

THE BEST DRY RUB FOR RIBS

Steps:

• Mix: Place all the spices in an airtight glass jar and shake gently to combine.
• Store: Store in an airtight container for up to a year.

RANCH-RUBBED PORK RIBS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a pan filled with about 1 cup of water next to the coals for additional moisture.
• For the ranch rub: Combine all the ingredients in a medium bowl and mix well.
• For the ribs: Using a dry towel for grip, peel the membrane (silver skin) off the bone side of the ribs and discard. Generously season both sides of the ribs with the ranch rub.
• Place the ribs bone-side down over indirect heat, cover the grill down and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour. Wrap the ribs in aluminum foil and continue to cook for another hour.
• Take the ribs out of the foil and put back onto the grill, still bone-side down. Spritz with pickle juice, cover the grill and continue to cook until the bones start to pull away from the meat, another hour or so. Check the ribs by flipping a rack over so the bones are facing up. Press your finger on the meat between the bones. If there is some give and the meat starts separating from the bone, they are ready. If not, continue cooking for another 30 to 45 minutes.
• Remove the ribs from the grill, cut into 1-bone pieces and pile onto a platter to serve!
• (Alternatively, you can bake the ribs in a 300 degrees F oven for 3 to 4 hours.)

RON'S RIB RUB

Steps:

• Mix brown sugar, paprika, kosher salt, white sugar, chili powder, beef bouillon, garlic powder, onion powder, black pepper, cayenne pepper, and tarragon leaves together in an airtight container. Store in a cool, dark place.

RIB DRY RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

KILLER STICKY RIBS, RUB AND SAUCE

Steps:

• Combine all ingredients for the rub in a plastic bag or tightly lidded container. Be sure there are no clumps of brown sugar and that spices are well distributed and combined. Reserve 2 tablespoons of the rub for the sauce. (If only using enough rub for fewer than 4 racks of ribs, separate amount of rub you will need so as not to contaminate what is left over. You may store additional rub mixture in a sealed container or zip top bag for further use - it works very well on pork chops or chicken.).
• Remove membrane from the underside of ribs. This can be easily done by using a paring knife to loosen one edge of the membrane and then, using paper towel to grab the membrane, pull it off. Rinse off ribs and pat dry with paper towels. Apply remaining rub on both sides of ribs. Wrap the ribs plastic or use an extra large food grade zip top bag. Refrigerate for up to 24 hours or at least 3 hours.
• 30 minutes before being ready to put ribs on grill, remove them from refrigerator and allow them to come closer to room temperature. On a gas grill set flame so that the temperature with the grill lid closed is 200-250°F Place water in a small aluminum pan (I use a loaf pan) on one side of the grill. This will allow a moist heat to penetrate the meat and allow for more moistness. Don't allow the water to evaporate completely. If you can use wood chips to smoke the meat with your grill, this is the time to get the chips smoking.
• Place ribs on the grill bone side down and leave them on the grill for 1½ to 3 hours at this temperature (depending upon how much time you have and how tender you want the meat). I try to turn the ribs about every 30-40 minutes. It will be necessary to turn the ribs at least once. This is actually something that you need to see when it's time to do. Check your ribs periodically to be sure that they are not getting charred and that your grill is not too hot. Depending upon your grill, you may have to turn the ribs more often to avoid hot spots or flame ups. If you haven't already done so, at about the 2 hour point, you'll need to turn the ribs over. Allow them an additional 1 1/2 - 2 hours on the grill depending upon your time schedule. The more time they are done low and slow, the more tender they will become.
• (If you can't or don't want to grill the ribs, heat oven to 250°F Place ribs on a wire rack on top of a jelly roll pan. Place water in the bottom of the pan so that it does not come up to the rack. Use foil to tightly wrap the entire pan. Bake in oven for 3-4 hours.).
• While grilling the ribs, mix all ingredients for the sauce in a heavy-bottomed sauce pan. Add 2 tablespoons of reserved spices and add to the sauce mixture. Bring to a simmer and allow to simmer for 5 minutes. Remove from heat.
• If you prefer, mop the some of the sauce onto the ribs in the last 10 minutes of grilling. Leave the rest of the sauce so that guests can add their own sauce according to their tastes.
• Upon removing ribs from the grill, cut them into smaller sections or individual ribs (usually they're ready to fall apart). Serve immediately to a very happy crowd.

CHRIS'S RIB RUB

Steps:

• Combine brown sugar, cumin, garlic powder, onion powder, paprika, chili powder, onion powder, kosher salt, black pepper, cayenne pepper, ginger, and celery seed in a large bowl; mix with your hands to break up and chunks of brown sugar.

PORK RIB RUB

Steps:

• Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

DRY RUB FOR RIBS

Steps:

• Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.

ROB'S RIB RUB

Steps:

• 1. Combine all the dry ingredients together to make the rub. This rub is actually enough for 10 pounds of ribs, so if you are making the 5 pounds called for here, you can store the rest of the rub for another day. 2. In a small bowl, combine the tabasco and whisky. 3. In a roasting pan, arrange a layer of sliced onions. 4. Brush the tabasco whisky on ribs, then apply the dry rub to the ribs. 5. Layer the ribs in the pan with sliced onions between each layer and on top. 6. Cover tightly with foil. Place in fridge overnight. 7. The next day, roast the ribs covered at 275 deg F for 3 hours. The meat should be just pulling away from the bones. 8. Allow the ribs to cool with the foil still on the pan, and place in fridge overnight. 9. The next day, remove the ribs from the pan, scraping the onions off, and set them aside. 10. Pour the juices from the pan and the onions into a blender and puree until smooth. Pour into a sauce pan with the BBQ Sauce ingredients and bring to a boil stirring. Reduce heat and simmer until it is at the desired thickness. This sauce will keep in the fridge for months. 11. Prepare grill. Cut apart the ribs in one-rib portions. Grill the ribs to finish them, enough to heat and put a char on them. They are already completely cooked. You may brush on the BBQ sauce as you grill them or serve the sauce on the side.

RIB RUB BY RACHAEL RAY

Steps:

• Combine all ingredients in a small bowl.
• Rub the mixture into both sides of the ribs.
• Place in casserole dish, cover and refrigerate 8 hours to overnight to marinate.

BOBBY FLAY'S RIB RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.