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Apr 2, 2011

BARBECUED PORK RIBS - WITH DRY RIB RUB AND SAUCE



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


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