By Dug on November 30, 2004
Photo by broke student
Photo by broke student
"A simple, no hassle, no mess and delicious method for "falling off the bone" pork ribs."
Serving Size: 1 (9 g)
Servings Per Recipe: 4
"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."
"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!"
"Wow- I was impressed! They came out so tender and delicious. The only thing I reduced was the red pepper by 1/2. Yummy! Thanks for a great recipe!"
"GREAT!!!! Made this tonight when we didn't feel like saucy ribs. DH said they were perfect. He said they took a while but it was so worth it! (he is impatient when he smells something good cooking) I will be making this again very soon. They would probably be over the top on the BBQ....I didn't have that luxury but I did open the packets at the end and broiled them for 5 min. Great and they really did fall off the bone!"
"This turned out really well, for the cooking method if nothing else. I did enjoy the rub (sans mustard powder), but it was way spicy even after reducing the red pepper flakes. I would say that the spice/salt ratio was okay, but the recipe requires a little more sweet to balance everything out and keep the spice from totally dominating the flavor. So my inclination is to reduce the black pepper as well as the red pepper, and/or make my bbq sauce a little sweeter than I normally do. Otherwise, I loved the cooking method and we both liked the flavor. I cooked mine for just shy of two hours, then pulled them out of the oven, cooled them slightly, and then transferred to a 9x13 before brushing them with my bbq sauce. I cooked them an additional 10 minutes at 425, which worked really well. They were saucy, but it adhered nicely to the meat, which can sometimes be tricky to manage. Thanks very much for this, I'll continue to play with it until I get it right for our household. =)"
"was ok. I prefer more flavor."
"Fabulous! I used a spicy store bought dry rub that I had on-hand, marinated overnight and then followed the baking recipe. For those of you who don't like BBQ sauce, I used lachoy sweet n sour sauce when grilling. The ribs were tender, spicy, and juicy! Delicious! This was my first time cooking pork ribs - this is a keeper!!
Read more at: http://www.food.com/recipe/dry-rub-pork-ribs-105102/review?oc=linkback"
"This is the hands-down best method to cook ribs. They literally fall off the bone. I will probably tweek the amounts of the ingredients next time because it was spicy, but this is now our go-to recipe. It may have been spicy because I blended all of the ingredients (red pepper flakes included) in my spice grinder before applying the rub. After the oven, I put them on the grill for 15 minutes to get that charred flavor. Yum!"
"LOVE LOVE LOVE THIS RUB!!!! This is great on beef or pork ribs...It was so delish that I passed it onto my sister because my niece is a picky eater and when my niece tried it she gobbled them up."
"Very tasty! The only change I made was to bake the ribs for around 3 hours at 300F. The house smelled divine while these were in the oven. Thanks!"
"We loved them! I did grill them and they can't be beat. We ate them like dogs in the wild, and the three of us devoured all 4 racks!"
"These were excellent,I didn't bar-b-q them.Will be on my menu rotation."