This was superb! I didn't have the mustard, but I don't think I missed it! I made one rack and still used the seasonings for the 4 racks. It was amazing! I put about a Tlbs of Stubbs BBQ on top so it would be more "like eating at home with my family" feeling. They were better than my mothers! My girlfriend said they were great, and she isn't the biggest fan of anything with "flavor," so another 5 star review!
I've used the The Rub several times for crockpot ribs. Reduced pepper flakes to 1/2 tsp. Increased paprika to 3/4 tsp. Roll ribs in spices, put in crockpot with large slice of onion and 1/4 cup of water. Cook on low 8-10 hours. Baste with barbecue sauce and bake at 350 deg. for 10 minutes. Awesome!! Getting lots of complements from my family. Thanks Dug!
These tasted great. This recipe is a keeper and will use it again. Every easy to fix. It was too cold to grill outside so I just opened the foil packets and put barbecue sauce on the ribs and baked for another 15 minutes.
Delicious and easy to prepare. I followed the ingredient list of the dry rub exactly as indicated by the recipe. Nice to find and use a recipe with ingredients on hand in my pantry. I baked for 2 hours at 325 degrees (as per recipe)--however with 15 minutes left I sliced open the foil pack and poured bbq sauce over the top. The meat fell off the bone, and the ribs smelled as good as they tasted. This recipe is definitely a keeper and going into the rotation.
I used the rub for pork steaks I was making on the grill tonight. I have to say, I have a new found way to make my pork steaks. Next time I do this rub, though, I will cut back the red pepper flakes. DH can't have spice anymore. I will bump up the brown sugar, too. I liked the sweetness in this. Plus, I have never used a dry rub before, and found it quit good. Thanks Dug for this recipe.
This is THE BEST pork rub we've EVER had outside of Memphis! My Hubby (very fussy about food) loves Memphis Dry Ribs and I have tired to duplicate the taste many times. Thanks to you...This is it! We've made it with the hot pepper and without and both are great. Ribs fall off the bone. I too, opened the foil after 2 hours and let the ribs bake and brown on top. FANTASTIC RECIPE!!! Our grown Grandchildren stopped by to visit while we had the ribs in the oven and the smell filled the house. They kept dropping hints to stay for dinner (which we were going to ask them to do anyway). They loved this so much, we had to get spice jars and make the rub for them to take home.
Fantastic! I whizzed all the rub ingredients in my spice grinder which blended all the flavours really well. I followed the recipe to the letter and we all LOVED it!!!
This rub is very good! I have my chops in the frig. awaiting cooking with the rub for tomorrow. I actually used the rub tonight on a large onion that I quartered, drizzled with evo and sprinkled with this rub. I wrapped in foil and baked it with alongside an herb crusted porkloin and foiled wrapped potatoes. The onions came out incredibly delicious. Can't wait to taste my pork chops tomorrow! I'm looking forward to trying this on other foods as well. I'm thinking squash, broccoli etc.
wow! i made these for my husband's birthday. He is on the atkins diet, and requested ribs to help him feel better about not having cake. I used spare ribs, not baby back. These were fantastic. The meat really WAS falling off the bone. I used Splenda brown sugar for his and regular for ours--both were magnificent. Our guests raved and everyone went home with the recipe.
Delicious! I used this today on pork spareribs that I cooked in the crockpot all day. They were delicious just as they were coming out of the crockpot, but I brushed barbeque sauce on them and broiled them for just a few minutes on each side. Thank you Dug!