Dry Rub Recipe

I have 2 that I use and guest always love them.
The first is Alton Browns (half the time I do not do the liquid part just the dry rub)
LINK

The other is just equal parts Paprika and cracked black pepper. It sounds too simple to be good, but if you let them sit for 24 hours b/4 grilling low and slow they are great.

Killer Ribs

Soak
• 1 ½ cups apple juice
• ½ cup apple cider vinegar (this is very strong, you can use less)
• 2 tablespoons Worcestershire
• 1 tablespoon oil
• 1 tablespoon dried thyme

Place ribs (about 3lbs) in a pan or large trash bag to marinade for a couple of hours.

The Rub

¼ cup of brown sugar
4 teaspoons of onion powder
2 teaspoons of garlic powder
1 teaspoon cinnamon
1 teaspoon of dry mustard
2 teaspoons of salt
1 teaspoon dried thyme
Tony Chachere’s

The Sauce

KC Masterpiece BBQ Sauce diluted a bit with apple juice.

Remove ribs from the marinade, sprinkle with Tony’s. Mix all other ingredients and rub onto the ribs. Place ribs bone side down on a medium charcoal fire. Keep ribs over direct heat for 15-20 or until ribs are brown (flip once to get the meat side brown) and check periodically to avoid burning/charring. Once ribs are brown, baste ribs with sauce and place ribs in a shallow pan covered with foil (or wrap each rack in foil). Place a small amount of liquid (beer or water) in the pan/foil to produce steam which will help to tenderize the meat (seal the pan/foil so that no steam escapes). Move pan/foil to the cooler side of the pit and check in about an hour. Ribs should be falling off of the bone at this point. If not, add a small amount of liquid and reseal the pan/foil for another 20-30 minutes.

Here's a dry rub for ribs - Memphis/Rendezvous style dry rub (apply mustard liberally before applying the rub):

2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon dark brown sugar
1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper

Cook on indirect heat at about 225 dgrees for 3 - 4 hours. You'll know the ribs are done when the meat starts pulling back from the bones and when you can pick up the slab with some tongs and it bends to a 90 degree angle at the middle. Make sure you use spare ribs st. louis style and pull off the membrane before cooking.

If you grill them, go low and slow, but, they'll not get fall-off-the-bone tender, in my experience. But, I love the flavor. I season with Tony's and sauce at the end. We do pork ribs similarly, but use a dry rub...Corky's style...for them.

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beef ribs

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Stay away from sugar (brown, turbino or otherwise) if you'll be cooking over direct heat.

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+1

A lot of people seem to ignore this rule and end up with black caramelized sugar all over their BBQ. Oh well, some people are just slow learners, not slow cookers.

BTW, I usually just use Tony's for my rubs, works very well.