Search My Blog

Monday, April 14, 2014

Dry Rub BBQ Ribs

The sun is shining, so it must be time to fire up the barbeque! 

Well, even if the sun isn't shining, it is always a good time to barbeque! Especially in our case, since our barbeque is just outside our kitchen door on the covered part of our deck, sheltered from mother nature and really just an extension of our kitchen! Oh, and did I mention our barbeque is natural gas? No need to lug propane tanks back and forth and no fear that the propane will run out just as your dinner is in the middle of cooking. Yep, it doesn't get any easier than that!!!!

So, now that the barbeque is uncovered and clean, the question is... what to make? I figure that you just can't start barbeque season without ribs, dry rubbed and slow cooked until tender? Yum yum!

I usually make a whole jar of dry rub, then put it in a mason jar to use on both chicken and ribs whenever I feel like it.

Dry Rub BBQ Ribs

2/3 cup Cayenne Pepper
1/2 cup Ground Cumin
1/4 cup Ground Corriander
3 tsp Salt
1/4 cup Hungarian Paprika
1/2 cup Brown Sugar
2 tsp Ground Black Pepper
2 tsp Mustard Powder
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cinnamon

Generously massage the rub into ribs (pork or beef or honestly, even chicken!). If you have time, let the ribs rest at room temperature with the rub for about 30 minutes, but if you don't have the time, no worries! 

Heat the barbeque on high and place the ribs on the grill, curved side down for a couple of minutes just to put some nice grill marks on the ribs. Flip the ribs over and turn off all the burners except for one. Place the ribs anywhere on the grill except over the burner that is on (the ribs will cook via the indirect heat). Place the cover on the barbeque and let the ribs cook for about an hour. Turn them over and cook for another grill and let the ribs cook for about 45 minutes. Turn over and let cook for another 45 minutes. Remove the ribs from the grill, cover with tin foil, and let rest for about 15 minutes. Serve with barbeque sauce.

No comments:

Post a Comment