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Dry Rubbed Ribs (Photos)
Posted on 9/1/20 at 7:44 pm
Posted on 9/1/20 at 7:44 pm
Made dry rub today, and cooked my ribs in the oven. It was simply too hot to do them outside and once on the plate, I realized there was no reason to fire up the pit.
Here is the rub I made:
Keto Pork Rib Dry Rub
Ingredients:
3 teaspoons kosher salt
1 Tablespoon chili powder
1 Tablespoon paprika
3 teaspoons garlic salt
3 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons cayenne pepper
Removed the silver skin from the rack and rubbed the rib side with a little yellow mustard, then covered it with 1/3rd of the rub I made.
Then the same with the other side.
On foil, added maybe 10 drops of liquid smoke, then wrapped to seal the ribs.
Cooked for 3 hours at 300 degrees F. Results were nice and eat from the bone tender with a good smoke flavor. Served with slaw.
Thanks for looking at my post.
Here is the rub I made:
Keto Pork Rib Dry Rub
Ingredients:
3 teaspoons kosher salt
1 Tablespoon chili powder
1 Tablespoon paprika
3 teaspoons garlic salt
3 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons cayenne pepper
Removed the silver skin from the rack and rubbed the rib side with a little yellow mustard, then covered it with 1/3rd of the rub I made.
Then the same with the other side.
On foil, added maybe 10 drops of liquid smoke, then wrapped to seal the ribs.
Cooked for 3 hours at 300 degrees F. Results were nice and eat from the bone tender with a good smoke flavor. Served with slaw.
Thanks for looking at my post.
11
Posted on 9/1/20 at 8:09 pm to MeridianDog
Looks good MD
Posted on 9/1/20 at 8:10 pm to MeridianDog
Always on point!
Posted on 9/1/20 at 8:20 pm to MeridianDog
Looks great. Never cooked ribs before. How’d you trim the skin ( any particular knife you use)?
Do you do anything before like boil them in crab boil? Any special Tricks to tenderize them ?
Do you do anything before like boil them in crab boil? Any special Tricks to tenderize them ?
Posted on 9/1/20 at 8:24 pm to MeridianDog
Nice post, they look great. I usually lurk, but always enjoy your posts, MD! How did you prepare your slaw?
Posted on 9/1/20 at 8:28 pm to MeridianDog
I can’t get behind this. I really like and appreciate all that you do, but ribs don’t belong in the oven and liquid smoke is a travesty. Ribs are some of the easiest most forgiving things to do on a pit. Webber Kettle, ole Smokey, barrel pit, any of them can accommodate ribs. I normally do an extra slab or two to use the meat later in beans or something.
Your rub was spot on, just the liquid smoke/oven turns me off.
Your rub was spot on, just the liquid smoke/oven turns me off.
Posted on 9/1/20 at 8:33 pm to Stexas
I can’t blame the OP for not wanting to sit outside in this heat/humidity to cook ribs. If they taste good, who cares?
It’s like using canned fruit in a pie as opposed to peeling produce from the fruit stand.
As long as it tastes good, NBD.
It’s like using canned fruit in a pie as opposed to peeling produce from the fruit stand.
As long as it tastes good, NBD.
Posted on 9/1/20 at 9:04 pm to LSUdoc71
This is a keto slaw, using artificial sweetener. Very good stuff.
Cabbage Slaw
2 Servings
Ingredients:
1/4 cup Mayonnaise
1/2 teaspoon Tarragon
1 Tablespoon Apple cider vinegar
1 teaspoon Swerve sweetener
3 cups shredded cabbage
Directions:
Shred cabbage. Use a mandolin if you have one.
Add other ingredients. Place in a container and store in the refrigerator for at least an hour.
The cabbage will reduce in volume significantly while in the refrigerator.
Cabbage Slaw
2 Servings
Ingredients:
1/4 cup Mayonnaise
1/2 teaspoon Tarragon
1 Tablespoon Apple cider vinegar
1 teaspoon Swerve sweetener
3 cups shredded cabbage
Directions:
Shred cabbage. Use a mandolin if you have one.
Add other ingredients. Place in a container and store in the refrigerator for at least an hour.
The cabbage will reduce in volume significantly while in the refrigerator.
Posted on 9/1/20 at 9:08 pm to tigerinthebueche
To remove the silver skin, make a small cut at one end with the point of a knife and grasp the skin with a paper towel. Then pull it off. Usually it will pull off as one piece. If there is a loose bit of skin, start there. The paper towel provides the grip needed to hold the skin securely.
Ribs are easy to cook. No special treatment needed, just long slow heat (low and slow). With that, they tenderize just fine.
Ribs are easy to cook. No special treatment needed, just long slow heat (low and slow). With that, they tenderize just fine.
This post was edited on 9/1/20 at 9:13 pm
Posted on 9/1/20 at 9:10 pm to MeridianDog
Looks like baked ribs and bad slaw. But I’m glad you enjoyed it.
Posted on 9/1/20 at 9:24 pm to MeridianDog
I’m sure they were good. No shame in oven baked ribs when it’s hot as hell outside.
I’d have hit them under the broiler to get a little crust on them
I’d have hit them under the broiler to get a little crust on them
Posted on 9/1/20 at 10:33 pm to MeridianDog
Posted on 9/1/20 at 10:40 pm to MeridianDog
Going to do ribs myself this week.
Picked up some Bad Byron's rub the other day on this boards rec. Pleasantly surprised that it has no sugar, unlike most store bought rubs.
Picked up some Bad Byron's rub the other day on this boards rec. Pleasantly surprised that it has no sugar, unlike most store bought rubs.
Posted on 9/1/20 at 10:48 pm to KamaCausey_LSU
The recipe I showed for my dry rub has no sugar either. We are keto dieting at our house and for awhile, are staying away from carbs and sugar.
Posted on 9/2/20 at 11:47 am to MeridianDog
Yessir, that'll do
Posted on 9/2/20 at 2:59 pm to MeridianDog
quote:
Cabbage Slaw
I add a little pickle relish to mine. Last time, I forgot the sweetener (Truvia) and didn't miss it at all. If you want a few less calories, make it with half greek yogurt/half mayo.
Nice job, MD
Posted on 9/2/20 at 4:23 pm to LSUGUMBO
Depending on the brand of greek yogurt you buy, it may more carbs than w want. It is the same with pickle relish.
Everything I cook now has the first priority to have as few carbs as possible. That is not always easy.
I do understand there are lower carb products like yogurt and relish.
Everything I cook now has the first priority to have as few carbs as possible. That is not always easy.
I do understand there are lower carb products like yogurt and relish.
Posted on 9/2/20 at 5:35 pm to MeridianDog
Amazing smoke Ring on those bad boys! How do you do it pops?
Posted on 9/3/20 at 7:32 am to MeridianDog
quote:
To remove the silver skin, make a small cut at one end with the point of a knife and grasp the skin with a paper towel.
First time I ever tried to do this it seemed it took me all day to get the silver skin off, not sure why, but it was a pain in the arse. Thanks for the thread. I would usually do on a grill but this time of year, I wouldn't mind trying in the oven.
Posted on 9/3/20 at 11:12 am to MeridianDog
Maybe someone can answer a rib question in this thread for me.
Beef chuck ribs are the same as short ribs right?
Beef chuck ribs are the same as short ribs right?
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