BBQ Dry Rub for Ribs Recipe


Over the last 15 years or so I have made BBQ Ribs practically every way that can be imagined.  I find though that the simplest of ways tends to be the best way and yields the best results.  So, if you're looking for a super easy process to get your ribs going then follow our steps to make incredibly tasty ribs.

BBQ Rib Rub Recipe:

This simple method utilizes a Charcoal or Gas Barbecue Grill.  Keep in mind that this same process can easily be used in your oven.  The only limitations are the removal of smoke and any wood level flavorings resulting from the smoke process if that exists on your grill.  So, let's get started by bringing your grill to 350 degrees.

It's important to carefully clean and manage the pork.  So, well begin by hand washing the rack of ribs.  Run cool water over the meat and DO NOT use any soaping methods to enhance cleaning.  Once the ribs are cleaned we should use a paper towel to pat them dry.  I would also add that using a large dish or metal pan at this stage is a good idea.  Any loose liquids will be collected in the pan and further can't get all over your counters or kitchen tops. 

Most ribs have some level of membrane that will most likely need to be removed.  Removing the membrane is a reasonably necessary process but is not an absolute.  Removing the membrane allows greater adherence of any seasoning or marinade.  If you can't get the membrane removed then using a sharp knife to score the underside or backside of the ribs will allow the greater adhesion and will open up the surface to seasonings and so on.

Now that we've cleaned and removed the membrane we will want to get that marinade on the meat.  We of course like using our Tri-Tip, Steak and Rib Rub dry rub for ribs but if you have your own preferred blend then by all means please proceed.  And of course by now you'll know that we are using a dry marinade directly on the meat.  In some instances I like using standard Yellow Mustard first then allowing that to rest followed by the addition of the seasoning.  For the purposes of this process we'll focus just on dry marinade.

After seasoning you can wrap the meat or place it in a sealed container and allow the meat to rest in your refrigerator for about 45 minutes. 

Remove the meat and with the grill at temperature we'll begin the grilling process.  We find that indirect cooking works best for simple barbecue ribs so take a look at your grill and focus on the side that is opposite the most heat. 

Place the ribs on the indirect side to begin the grilling process.  Now, let's close the lid and allow the ribs to cook at the 350 degree temperature.

One thing to mention, if you have a temperature sensing thermometer it would be good to add it before you close the lid.

After about 15 minutes give a check on the ribs just to ensure that the temperature is working the way you want it. 

Your ribs are going to be cooking for at least an hour and a half (1-1/2) so keep in mind that excessive checking of the ribs will only delay the grilling process.  The old saying goes..."If you're're not cooking".  Translated means every time the lid is opened you can add 5 minutes to the cooking process. 

For cooked ribs you'll want to cook them to a minimum of 170 degrees.  If you allow the meat to reach 198 to 200 degrees you will be pleasantly surprised by how tender the meat becomes after the fat and cologen begins to melt down. 

Once the ribs have achieved temperature remove them then place them in a closed container and allow them to rest for a minimum of 10 minutes before serving. 


Cooking Guide Dry Rib Rub Recipe

There's a simple process for saucing ribs which we sometimes call "candying the ribs"  If you would like to add barbecue sauce while grilling you can take the following steps. Once the meat get near the desired temperature begin layering on barbecue sauce.  Apply the sauce liberally then close the lid and allow the sauce to adhere for at least 5 minutes.  Then open the lid and add another layer.  You'll want to layer the sauce at least three times to get the level of candying that you'd like.  As for reminders related to temperature I've added a scale that you can use.  See the scale below keeping mind that you really want to achieve the mininum temperature before considering serving the meat.  


Rare N/A  
Medium-Rare N/A  
Medium N/A  
Medium-Well 155-165ºF 170ºF
Well Done 175-185ºF 170ºF

This product was added to our catalog on Wednesday 20 September, 2017.

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