RUB RECIPE MAKES: 3+ C of the dry rub
INGREDIENTS:
1 C brown sugar
1/2 C paprika
1/4 C sugar
1/3 C powdered Hershey cocoa (yep – chocolate!)
1/4 C seasoned salt
1/4 C dried minced onions
2 TBSP garlic salt
2 TBSP onion salt
1 TBSP chili powder
1 TBSP coarse black pepper
1 TBSP cayenne pepper flakes
1 tsp. ground cayenne pepper
1 tsp. dry mustard
1 tsp. ground allspice
1/2 tsp. ground sage
1/2 tsp. ground cloves
DIRECTIONS:
Combine all ingredients and store in an air-tight container. Will keep for 4-6 months (except you'll use it faster than that!)
COOKING RIBS WITH DRY RUB:
1 – RACK OF RIBS (4-1/2 – 5 LBS) SERVES 2 HUNGRY OR 3 REGULAR PEOPLE
Line a heavy, large baking sheet with heavy duty foil – leaving about 4” excess on each end
Sprinkle each side of ribs with 4-5 tablespoons of rub. Place ribs in the pan (don't overlap) – cover with another sheet of foil and crimp edges with bottom sheet of foil to seal all the way around.
Bake at 200º for 2 - 3 hours.
Baste with your favorite BBQ sauce (Try Sweet Baby Ray’s Honey) and grill 10-15 minutes on each side over medium coals
As an option - use more of the dry rub when you move them to the grill and skip the wet sauce
Also try my slow-cooker BBQ: http://firebird-cooks.blogspot.com/2013/02/pulled-pork-barbeque.html
Also try my slow-cooker BBQ: http://firebird-cooks.blogspot.com/2013/02/pulled-pork-barbeque.html
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