The Best New Dry Rub for Ribs Recipe |

Jake's Famous

Dry Rib Rub Recipe

Dry Rib Rub Recipe


This is a simple, quick and easy recipe I use to make incredibly tasty ribs.


Dry Rib Rub Recipe Ingredients:


Preheat Barbecue Grill to 350 degrees.

  • 1. Clean Ribs, Wash and remove excess fat.
  • 2. Turn Ribs over, slip finger under white membrane on back side of ribs, remove as much as possible.
  • 3. Removing the membrane exposes the meat and allows the seasoning to permeate more of the meat imparting flavor.
  • 4. Place ribs on a baking sheet or foil and generously shake on Jake's Tri-Tip, Steak and Rib Rub, both sides.
  • 5. Allow ribs to rest for 45 minutes.
  • 6. Prepare grill. Oil grill rack to help prevent sticking.
  • 7 We'll be cooking with indirect heat so wherever the fire is move the ribs to the opposite side.
  • 8. Close barbecue grill lid.
  • 9. Check back in 10 minutes to make sure grill isn't too hot and that ribs are not burning, close lid.
  • 10. Check 10 minutes later and turn ribs.
  • 11. For the remaining time leave lid closed for 15 minutes each time turning the ribs after checking.
  • 12. Check Ribs with meat thermometer slipping the sensor between the rib bones. Follow temperature guide below.
  • 13. Once done, remove and let rest for 2-3 minutes.



Cooking Guide Dry Rib Rub Recipe

If you would like to add barbecue sauce during the cooking stage do the following. As the meat nears 15-20 Degrees of your desired temperature begin applying the BBQ Sauce. Fully cover the Ribs and allow the sauce to cook on for 5 minutes, turn and apply again. Coat the meat at least 3 times on both sides ultimately allowing the sauce to bake on for fifteen minutes or more. Once done allow the meat to cool for 2-3 minutes then go to the cutting board. The sauce can be reapplied to the meat one last time just before cutting if you desire. Follow the scale below:


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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