Great Smoked Rib Rub Recipe
Mmmm Them Smoked Ribs
Mmmm Them Smoked Ribs….
I must admit to having many food weaknesses, but when it comes to Ribs, I have no fortitude, I just plain love them. When I inquired with friends how to best prepare great Bar-B-que Ribs, often the answer’s were “I could tell you but, then I’d have to kill you!.” So with unacceptable options open to me, I had to find out on my own the best way to prepare great ribs (Works well with chicken too). Many people believe to have tender ribs you need to par-boil them first, I have found this method seals the meat and leaves the ribs lacking the fullest flavor possible. Others believe you need to marinade the ribs for added flavor; this too will be disappointing if you haven’t first prepared the ribs to accept the marinade. My recipe is for three to four slabs, after all can you ever have too many ribs? If you are baking the ribs, simply add ¼ cup of cumin to the dry rub for smoke flavoring.
Although you can make great ribs on the grill if you don’t have a smoker, I have found that either way, you will have the best results using good charcoal from the start, but I have found that a smoker works the best. This is not for Gas Grills!!
Here is where I will disclose my secrets that have endeared me to my family and friends and tell you what I have discovered. At the same time, I will even offer a great side dish to go with them, and still make it some-what healthy. But as any cook will tell you the key to cooking great meats is “Low and Slow” meaning low heat over a long period of time, for ribs: 5 to 7 hours or until fork tender.
Let’s start with a list of ingredients needed:
1) 10 or 12 lbs of pork spare ribs (three to four slabs)
2) 2 lbs of Splenda Brown Sugar blend (do not use sugar substitutes)
3) ¼ cup Adobo seasoning
4) ¼ cup garlic powder seasoning
5) ½ cup chili powder seasoning
6) ¼ cup kosher salt
7) ¼ cup lemon pepper
8) 2 Tbl sp ground black pepper
9) ¼ cup paprika
10) bottle of extra virgin olive oil
11) 5lbs fist size chunks of hard wood soaking in water overnight
Preparation: This is probably the most important step in making ribs, there are no shortcuts here. First: Wash your hands well with a anti-bacterial soap, now you can begin. Soak the ribs in warm water from the tap. This will loosen the membrane and make it easier to remove. The ribs must be placed on cutting board and have all the membrane removed carefully from the underside and top surfaces. This is the white almost see-threw covering that lies just on top of the savory meat covering the rib bones. You can carefully lift a portion of the membrane with the tip of a knife blade, then grabbing the membrane and puling it off with your fingers. (you did wash your hands first right). Now you can take the knife and remove the excess fat from the slab, being careful not to take any of the red meat off with the fat. Rinse the slabs of ribs and set them aside for the time being.
Go ahead now and light your grill (charcoal on one side of the grill) or in the fire box of the smoker, if you intend on baking then preheat your oven to 275. Now that the heat source is started, you are ready to start mixing the ingredients for the "Special Rub."
Mix together all the dry ingredients in a large bowl; mix well for the best effect in flavoring the ribs. Now use a cutting board or cover an area close to the cooking surface with aluminum foil to work off of. Once the coals are mostly white, spread them out and add the well soaked wood chips to the charcoal (For grilling first spread the hot coals out on one side of the grill so you can place the meat on the opposite side of the grill away from the charcoals) No Red Oak! It is poisonous. You may use live, water, or scrub oak, hickory, mesquite, or apple wood). Place a slab of ribs on the prepared surface and rub a light coat of olive oil on, then spread some of the dry ingredients on to the surface of the meat. Flip the slab over and repeat
After the slab is ready, place it on the smoker away from the heat. l If you are baking the ribs find a deep roasting pan and coat the sides and bottom of the pan with a thin layer of olive oil cooking spray. Repeat with the remaining slabs of ribs and cover the grilling surface (for baking, cover the roasting pan with aluminum foil).
Periodically check the charcoal to maintain the proper temperature of 275 plus or minus 10. After five or six hours start checking the ribs for doneness, they should be fork tender but the meat should not fall off the bone. They are best if they come off the bone with a little help from your teeth (my favorite way to test them). If you have any left over you can freeze them and have them to enjoy another time. I hope you will find this recipe useful, good luck and good grilling.
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