Dry Rub Barbecue Ribs
Ribs of various animals are consumed around the world. This recipe will teach you how to make dry rub barbecue ribs.
- Prep
- 36 min
- Cook
- 1 hr 23 min
- Total
- 1 hr 59 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine liquid ingredients and place in a spray bottle. Spray liberally onto one side of ribs.
Procedure
Coat moistened side of ribs with Rub. Refrigerate for at least 1 hour.
Procedure
Place applewood in the firebox of a 250°F smoker or the coal area of a 250°F charcoal grill set for indirect heat.
Procedure
Place ribs in smoker or grill and cook, spraying often with remaining mixture, for 5–6 hours.
Procedure
Remove and place on a medium-high heat charcoal grill, seasoned side down, spraying constantly until well-browned.
Procedure
Remove and let rest for 5 minutes and serve.
Photo: Roboscreech at English Wikipedia · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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