Seasoning For Pork Spare Ribs – The best condiment to add to ribs for delicious, tender, fall-off-the-bone bites isn’t a liquid sauce or marinade. It’s all in the rub, a homemade dry rub made with spices and herbs you probably have in your pantry right now.
When I was new to rib cookers, I thought you cooked ribs just like you would a steak or hamburger – you just put raw ribs in the oven or on the grill, then pour bbq sauce over them to cook until done. This bonehead technique resulted in ribs that were flavorless, chewy, and eventually burned to a crisp thanks to the sugars in the barbecue sauce.
Seasoning For Pork Spare Ribs
What I didn’t know is that ribs need time…low and slow cooking time in the oven or smoker for those tough fibers to break down and become tender. I also learned (and as any award-winning rib master knows) that the key to great ribs is a rich spice mix that soaks and penetrates the meat and draws out the moisture to tenderize and savor for hours or even days. chilled marinating time.
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The dry rub recipes created by these pit masters are more closely guarded than their social security numbers. My brother-in-law, a Texan with a passion for grilling and smoking, came up with this dry rub combo years ago and called it his “magic dust.” And now it’s my husband’s direction. This is the real secret to the best grilling and seasoning of chicken, pork chops, steaks or other cuts of meat. She’s never been good at keeping secrets, so now her magic dust recipe is about to become your secret ingredient.
Dry rubs are a breeze to make in your kitchen with a simple combination of herbs, spices, salts, and sugars that you probably already have in your spice cabinet and can easily be adjusted by adding a little more of this and a little less of that. according to your taste.
There are four components to the rub that not only flavor your meat, but also make it tender.
Salt: We always use kosher salt instead of table salt because it just tastes better. Kosher salt is iodine-free, so it doesn’t have a chemical-like taste, and while the rabbi may or may not bless it, the larger crystals are ideal for drawing moisture out of the meat.
Chinese Bbq Ribs
Sugar: Brown sugar adds a caramelized molasses flavor to meat and does not burn as quickly as processed white sugar during longer cooking times.
Herbs and Spices: Changing the combination of herbs is something you can play with, and while spices can be intense on their own, add just the right amount of flavor once they’ve melted into the meat.
This rub can easily be made ahead and doubled or even tripled and then stored in an airtight container to keep for months.
To season the ribs, rub the seasoning liberally on both sides of the rib joints and wrap in plastic wrap or aluminum foil, then refrigerate for at least 4 hours, but optimally 24 hours and up to 48 hours.
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Slow cook the ribs in the oven or flash cook them in the pressure cooker, then finish them off with barbecue sauce on the grill or in the oven.
If you make this recipe, let me know! Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram #eats.
This dry rub recipe makes enough to coat two racks of baby back ribs, or about 6-8 pounds.
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This rub is perfect for any type of pork, including ribs, pork chops, or Carolina-style pulled pork. The pork riblet seasoning recipe mimics the dry rub used by Cary Bringle’s “Peg Leg Porker” at his Nashville barbecue restaurant. A blend of spices and seasonings such as brown sugar, lemon pepper, paprika, chili powder, and others is perfect for delicious seasoned ribs.
An important tip is that you shouldn’t apply the spice rub too early to season the ribs before you start cooking. This causes the pork to taste like ham, and not in a good way. Apply this rub just before smoking the pork.
If you use a mop sauce while the ribs are cooking, it’s best to apply it with a spray bottle so it doesn’t interfere with the rub. Otherwise, use the grill mop tool to gently apply it. Mop sauce can help add more flavor to your ribs and prevent them from drying out during cooking.
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You may like this rub so much that you use it to season chicken, brisket, fish, and game.
The rub should be good for six months. Store it in a shaker jar so it’s easy to put on when you’re ready to grill and keep your fingers or utensils away from the seasonings.
I don’t like it at all. It’s not the worst. Sure, that’s fine. I’m a fan – I recommend it. Fantastic! I love it! Thank you for your rating! This Homemade Dry Ribs is the best recipe for baby back ribs, baby back ribs, or just about any type of meat!
Little known fact about me: I hate most product packaging! I do everything I can transfer to a clean, pretty mason jar and store it that way, not in the original packaging.
Grilled Spare Ribs
So, an entire shelf in one of my kitchen cabinets is filled with mason jars of all sizes, containing every imaginable pasta, cereal, dried fruit, and toddler snack.
I also have a little corner dedicated to jars of homemade seasonings and seed mixes, like the homemade taco seasoning I sometimes use for crockpot taco soup and whatever bagel seasoning I sprinkle on top. . . everything.
And today I’m sharing my best rib rub recipe. Use this dry rub for ribs with my root beer ribs or ribs recipe, or just cover your ribs with this rib rub and grill them up!
I make my own dry rub for ribs in the oven for the same reason I make my own salad dressings (like tahini dressing and miso dressing), sauces (General Tso’s Meatballs), and marinades (like Greek Chicken Marinade and Buttermilk Chicken Marinade): I can control what’s in it!
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I have bought prepackaged cuts of meat before and sometimes they are fine. But often I’m just not happy with the taste.
Sometimes they just taste salty and not much else, or sometimes there’s too much rosemary and it overpowers everything else in the rib seasoning.
When I make my own pork ribs recipe, I can choose more of the seasonings I really like (chili power, garlic powder, onion powder) and go lighter or leave out the ones I’m not so crazy about. my spicy potato chip seasoning.
Although salt is the dominant ingredient in a rib dry rub (as it is in most dry rubs), I sometimes refer to it as a brown sugar rub because there is quite a bit of that too.
Slow Cooker Bbq Baby Back Ribs
The brown sugar molasses flavor is a good way to add sweetness to savory foods, and it’s also a key ingredient in my harissa bbq sauce.
The balance of salt and sugar in this rib seasoning gives the finished ribs a sweet and savory quality. Chili powder and paprika give the ribs a deep brick red color, while ground mustard and cayenne give them a little zing.
Short answer: At least 15 minutes, but that’s a bit up to you, and there’s really no wrong answer.
Long answer: It depends on how deep you want the flavor and if you use sauce or not. The longer the dry rub is on the ribs, the deeper the flavor.
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And if you’re going to smoke or grill your ribs with JUST the dry rub (no sauce), you’ll probably want more flavor from the rub since it’s your only seasoning. In this case, I usually rub the ribs in the morning and chill them all day before grilling.
However, if you plan to slather the ribs with a thick, gooey barbecue sauce (like my Country Pork Ribs), you can cook the ribs 15 minutes after you rub them.
One final note: Do not let the rub sit on the meat for more than about 12 hours. More than that and the flesh can start to dry out, like a healing effect.
I usually
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