1/1 Photo of BBQ Ribs Dry Rub
4 hrs 15 mins
This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ.
My Private Note
Units: US | Metric
- 1Mix together dry ingredients.
- 2Rub liberally all over the ribs on both sides. (For more flavor penetration, pull off membrane from the bone side of ribs).
- 3Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight.
- 4Heat smoker/cooker to at least 250°F and keep between 250-300°F.
- 5Pour 2 cups of the apple juice in water pan to steam the ribs with.
- 6Add soaked hardwood chips or smoking wood of your choice to the smoker.
- 7Amount of smoke is up to you.
- 8After about 3 hours, internal temperature of the meat should be around 170°F In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don't drown the ribs in juice but moisten them, about another hour or so.
- 9If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.
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Nutritional Facts for BBQ Ribs Dry Rub
Serving Size: 1 (226 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 217.9
- Calories from Fat 10
- Total Fat 1.1 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 1799.8 mg
- Total Carbohydrate 53.5 g
- Dietary Fiber 2.1 g
- Sugars 47.9 g
- Protein 1.2 g
The following items or measurements are not included:
pork spare rib racks