BBQ Dry Rub Ribs - Nicky's Kitchen Sanctuary

Mushy, juicy, dry rub ribs, smoked at the fish fry for that easiest smoky bark, then mopped and wrapped for juicy tenderness and completed with my ultra-flavourful do-it-yourself dry rub.

A tall, close-up image of dry rub BBQ ribs, there are two racks of the ribs laid out on a silver tray that is lined with newspaper. The central rack of ribs is cut into and the three of the ribs are separated so you can see the ribs. In the bottom left of the background, there is the dry rub seasoning in a light grey bowl with a silver teaspoon sticking out of it. On the bottom right of the image, there is a large silver knife with a wooden handle set at an angle. This is all set on a light grey background.

My husband Chris is a huge fish fry fanatic, and we don’t put up just about sufficient of his fish fry recipes (basically as a result of I’ve to pin him all the way down to get him to write down a recipe up!) so it is a great deal with! And a deal with those ribs are certainly, that meat is so juicy and mushy and the tangy, highly spiced, sweetness of the dry rub is simply so addictive.

We’re simply beginning to get a couple of sunny days now so it’s been great to get out into the lawn and get the fish fry going. I simply can’t look ahead to it to get great and sizzling so we will be able to have extra foods like this!

📋 Components

The ingredients of the BBQ Dry Rub Ribs Seasoning are set out on a wooden cutting board, some are labelled in white text, and a few of the spices are in jars with black labels and white text on them. They are as follows: Salt, Pepper, Light Brown Sugar, Oregano, Paprika, Chilli Powder (Mild), Onion Granules, and Garlic Granules.

Along side a few racks of meaty ribs, which I like to recommend that you simply get from the butcher, you’ll additionally need the next to make a easy dry rub:

Salt
Pepper
Mild Brown Sugar
Oregano
Delicate Chilli Powder
Onion Powder
Garlic powder (Now not garlic salt)
Paprika

🧑‍🍳 Methods to make it

Complete recipe with detailed steps within the recipe card on the finish of this submit.

Preheat your BBQ to 120C/250F.
Combine in combination the rub components, or you’ll exchange together with your favorite rub.
Prep your ribs by way of taking them out of the refrigerator about an hour earlier than cooking, and peel and trim the membrane from the interior of the ribs.
To take away the membrane from the interior of the ribs you wish to have to get a butter knife or spoon in between probably the most bones and the membrane growing an opening. Then (you’ll use a paper towel for added grip) slowly pull the membrane away and discard it.

A prep shot of BBQ Dry Rub Ribs. There are two racks of raw ribs laid on a white plastic board, which is on top of a wooden cutting board. To the left of the rack of ribs, there is a silver knife. There are two hands peeling the membrane from the inside of the ribs. You can see a red T-shirt in the background. In the rest of the background, there are some dark blue cabinets with gold handles, with white marble surfaces. A brick wall and on the white surface in the background, there is a plant in a grey pot, a black wire basket with fruit in it and a yellow neon sign, which is. not lit.

Pat the ribs dry with some kitchen roll and sprinkle over 1 tbsp of the rub on each and every rack of ribs.
As soon as the BBQ is heated up, position a pan beneath the place the ribs can be positioned and pour in some water (or susceptible hen inventory). Then position the ribs and allow them to smoke not directly for two hours.

A prep shot of BBQ Dry Rub Ribs. There are two racks of seasoned ribs laid out on a black barbeque, which is heated to 120 degrees Celsius.

We’re including the tray of water immediately below the ribs so as to add slightly moisture to the BBQ in order that the ribs don’t dry out and the beef is beautiful and wet.

Professional Tip

Make sure to imagine the kind of wooden you might be barbecuing the ribs on as it could possibly have an effect on the flavor. I used applewood as it provides the ribs an attractive smoky and subtly candy style.

In the meantime, combine the mop (see recipe card for components).
After 2 hours the ribs could have taken on numerous that incredible smoky flavour from the applewood.

A prep shot of BBQ Dry Rub Ribs. There are two racks of smoked and seasoned ribs laid out on a black barbeque, which is heated to 120 degrees Celsius. The ribs are slightly more golden.

Take the ribs off the BBQ and brush at the mop.

A prep shot of BBQ Dry Rub Ribs. The ribs are laid out on a sheet of silver tinfoil, which is on a white surface. There are two hands visible, one is holding one end of the ribs, and the other is holding a brush and applying the mop.

Wrap the ribs tightly in tin foil and put them again at the BBQ for some other 1-2 hours till the beef is beginning to pull again from the bones and virtually begins to wreck aside while you raise it from the centre.

A prep shot of BBQ Dry Rub Ribs. The ribs are wrapped in silver tin foil and placed on a black barbeque, which is heated to 120 degrees Celsius.

Then, take them off the BBQ and make allowance them to relaxation for 20-Half-hour earlier than mopping once more, and including extra rub. Then serve.

We’re serving the ribs with a beneficiant sprinkling of that scrumptious dry rub, Simply have a look at this incredible red smoke ring.

Pin this now to search out it later

Pin It

🍽️ What to serve it with

A vintage Mac n’ Cheese is going truly smartly as a Friday evening banquet. (Professional Tip: Every so often I love to take the rib meat off the bone and upload it on most sensible of the mac n’ cheese!)
A Creamy Potato Salad is a smart addition to the BBQ celebration desk!
This Fast and Simple Coleslaw takes most effective 5 mins and will also be simply made whilst the ribs are resting!

A tall, overhead image of dry rub BBQ ribs, there are two racks of the ribs laid out on a silver tray that is lined with newspaper. The central rack of ribs is cut into and the three of the ribs are separated so you can see the ribs. On the bottom left of the background, you can see a slate grey napkin tucked underneath the tray, in the bottom centre there is the dry rub seasoning in a light grey bowl with a silver teaspoon sticking out of it. On the bottom right of the image, there is a large silver knife with a wooden handle set at an angle. This is all set on a light grey background.

Keep up to date with new recipes!
Subscribe to the publication to listen to once I submit a brand new recipe. I’m additionally on YouTube (new movies each and every week) and Instagram (behind-the-scenes tales & gorgeous meals footage).

For the dry rub/seasoning:

Preheat your BBQ or smoker to 120C/250F and set the BBQ up for oblique cooking (see be aware 1). I take advantage of applewood to smoke as I really like the flavor of applewood with beef.
While the BBQ is preheating get ready the ribs and make the rub. Take the ribs out of the refrigerator an hour earlier than you wish to have to begin cooking.

2 racks Red meat ribs
Take away the membrane from the interior of the ribs. (See be aware 2)
Now make the rub, position all the rub components in a bowl and blend in combination till absolutely blended.

2 tbsp cushy brown sugar, 1 tsp paprika, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp delicate Chilli Powder, 1 tsp dried oregano
Pat the ribs dry with some kitchen roll and sprinkle over 1 tbsp of the rub over each and every rack of ribs (2 tbsp in overall). We are not looking for an excessive amount of seasoning at this level as we would like the flavor of the smoke to penetrate the rib, growing an attractive bark.
As soon as the BBQ is as much as temperature then position a pan (or foil tray) within the BBQ beneath the place the ribs can be positioned and pour in some water or susceptible hen inventory. (see be aware 3)
Upload the ribs to the BBQ, shut the lid, and go away them to smoke for two hours.
While the ribs are cooking make the mop. Upload all of the mop components to a bowl and blend till blended.

1 tbsp of the rub, 120 ml (1/2 cup) hen inventory, 60 ml (1/4 cup) Apple Cider Vinegar
After 2 hours, take away the ribs from the BBQ, mop them as soon as and wrap them in foil tightly then position again at the BBQ for an extra 1-2 hours, checking on them after 1 hour (see be aware 4).
Take the ribs off and make allowance them to relaxation for 20 mins earlier than serving.
When you find yourself able to serve mop the ribs then sprinkle at the ultimate dry rub. Slice them up and consume.

Use meaty ribs

You wish to have to make use of great meaty ribs. When you’re suffering to search out them on the grocery store then I recommend getting them from the butcher. The fewer meaty the ribs, the speedier the cooking time so you wish to have to stay and eye on them.

Word 1 – Oblique warmth

You want to set your BBQ up for oblique cooking – so you wish to have a barrier in between the warmth and the beef. Some BBQ’s have a ceramic plate in between the charcoal/wooden and the grill floor (akin to Kamado Joe or Inexperienced Egg). Every so often the warmth supply/charcoal space is off to 1 aspect – so the grill phase you’re cooking on isn’t immediately over the coals.
This implies it’ll be the sizzling air/smoke this is cooking the ribs slowly – no longer the warmth supply itself. This may increasingly let you get the ones great juicy ribs.
Right here’s a video we discovered to turn how one can arrange oblique warmth on a Kamado Joe BBQ. I’d suggest looking You Tube for a way to try this in your personal explicit BBQ.

Word 2 – Doing away with the membrane

To take away the membrane from the interior of the ribs, use butter knife or spoon to get in between probably the most bones and the membrane, growing an opening. Then, the use of a paper towel for added grip, slowly pull the membrane away and discard it.
See the picture within the submit above to peer what this looks as if.

Word 3 – Liquid

The foil tray of water/inventory provides some moisture to the circulating air – serving to to stay the beef wet because it chefs.

Word 4 – Cooking time

We wish to cook dinner the ribs till the beef is beginning to pull again from the bones and virtually begins to wreck aside while you raise it from the centre, the whole cooking time will range relying on how meaty your ribs are. I cook dinner those ribs till the beef pulls clear of the bone, is good and juice however nonetheless has slightly of a chew to it.
Dietary knowledge is approximate in line with rib – in accordance with the use of 20 ribs altogether.

Vitamin knowledge is mechanically calculated, so will have to most effective be used as an approximation.

One of the vital hyperlinks on this submit is also associate hyperlinks – because of this if you are going to buy the product I am getting a small fee (at no further value to you). When you do purchase, then thanks! That’s what is helping us to stay Kitchen Sanctuary working. The dietary knowledge equipped is approximate and will range relying on a number of elements. For more info please see our Phrases & Prerequisites.

BBQ Dry Rub Ribs – Nicky’s Kitchen Sanctuary