Do you ever remember exactly where you were when you developed a recipe? I can’t seem to remember where I put my car keys on a daily basis, but I have a precision-like recollection of exactly where I was when I created this dry rub for ribs.
I think barbecuing holds semi-mystical powers over our emotions. This time-consuming summer-centric method of cooking seems to lend itself nicely to creating lasting memories with family and friends. As the smoke gently infuses the rack of ribs, or whole chicken, with the robust flavor of your favorite hardwood, there is little more for the pit master to do but wait. As compared to perfectly searing a juicy steak, or whipping up a last-minute pan sauce, when you BBQ you have time to sit back, enjoy a beer, and laugh with friends as the afternoon lingers on.
I’ve always enjoyed barbecuing at my dad’s house. A number of years back he purchased a smoker, and though I had no idea how to use it or really any comprehension of how to conjure up a respectable barbecue dinner, I couldn’t wait to figure it out! Scrambling at the last-minute to decipher what the heck I was supposed to be doing, I threw the base of this dry rub for ribs together for the first time. The dry rub has gone over a number of evolutions since the first concoction, however the base of the recipe is still there, along with all the fond memories that barbecuing over the years with family have built.
My dry rub for ribs works great when using a smoker, but it is equally well suited to use with my recipe for making BBQ Ribs in the Oven! My recipe for making ribs in the oven is a tried a true favorite!
This dry rub for ribs is well suited for storage if you make a large batch. I recommend keeping extra seasoning containers on hand for storing custom blends of seasoning. Since it is just as quick to make a large batch as a small batch, it won’t take much time and you will find yourself reaching for it frequently!
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- 5 tsp Brown Sugar
- 2 1/2 tsp Kosher Salt
- 2 tsp Paprika
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Fresh Ground Pepper
- 3/4 tsp Cayenne
- 1/2 tsp dry Mustard
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Mix all seasonings together and apply liberally to the top and bottom of pork ribs.
This will be plenty for one rack of ribs. You should have some left over to apply additional seasoning during the cooking process if desired.
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Will try it this weekend. Anything special about cooking with it? Going to try country ribs on the grill.
Try to keep the temperature low, around 225-250 degrees. If they are still tough when you think they should be done just leave them on longer! I will be publishing a more detailed post next week on how to smoke ribs.