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Rib Dry Rub


Hello All!           Welcome to Food~Flavor~Fun!

A place to find and share some great food ideas that are loaded with flavor for you to prepare and share with family and friends to bring more fun and great tastes into your life.

Tonight I’m going to share a dry rub that I use when I smoke baby back ribs.  Some like to use a wet marinade.  I sometimes do, myself.  But this is what I use most of the time.  It’s simple.  Adds great flavor.  And doesn’t disappear through hours of slow smoking under low temperature conditions.  Give this one a try sometime.

Dry Rib Rub

  • 2 tablespoons salt
  • 1 tablespoon paprika
  • 3/4 teaspoon garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon fresh ground black pepper

Use 1 tablespoon of the rib rub per rack.  Sprinkle the rub on the ribs and rub into the rack using your hands.  Wash your hands well afterwards and don’t rub your eyes or your nose until you do.  The burning if you do is pretty serious.  I did it once.  Wow!

To cook the ribs in-doors, pour a 1/2 cup of broth in the bottom of a pan, place the ribs in the pan and cover with aluminum foil with a good seal.  Place in a 275* oven for 1 1/2 to 2 hours.

To smoke outdoors, heat your charcoal grill to between 200 and 250*.  Place the ribs on the grill at the opposite end from the coals to use indirect heat.  I like to keep the temp at the lower end of this scale and use water soaked hickory chips to give the ribs a great smoky flavor.  Smoke the ribs for 4 hours or so.


Categories : Tools & Techniques

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