Simple Rib Rub and Cook
This rub is a great place to start if you're new to the rib game. From this base rub you can add or remove ingredients in search of that perfect flavor profile. Here just a few spices/ingredients you can experiment with:Celery SeedsCelery SaltRosemaryGinger powderWhite sugarThymeAllspiceSavory (I like this one, it is often an ingredient in Italian seasoning)CorianderI prefer to cook my pork ribs (spares or baby back) in the smoker at 275℉, with no wrap and no sauce, until “tooth pick tender." When a tooth pick easily penetrates the meat it is done. Most of the time this method produces the bite and texture I like from a rib. Just a bit of tug to take the meat of the bone. I don't cook to a time. I cook until the meat says it is done.Others test for doneness by looking for a rib rack to easily bend when picked up in the middle of the rack with tongs. After a bit of practice you get to know what a “done" bend looks like for you.For fall off the bone style ribs some prefer a method often referred to as the “3-2-1.” 3-2-1 is cooking for three hours, then two hours after having wrapped the ribs in foil or butchers paper with additional rub, butter, sauce, juice or what ever is preferred. And for the last hour, remove the wrap, baste in sauce and cook for the remaining time.There's also the boat method. Make a foil boat for the rack and let it cook up in its own juices or something you choose to add. You can use a boat for the entire cook or use it in place of the wrap with the 3-2-1 method. I encourage you to try different methods to find what you like. Have at it and enjoy!
Equipment
- plastic wrap
- Foil or butcher paper
- Oven, grill or smoker
Ingredients
Simple Rub Ingredients:
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper adjust to taste for spiciness
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon mustard powder
Other:
- Prepared mustard or neutral vegetable oil
Instructions
Instructions:
- In a small bowl, combine all the spices and brown sugar. Mix well to ensure the spices are evenly distributed.
- Prepare your ribs by removing the membrane from the back if desired, and pat them dry with paper towels.
- Put a light coat of yellow mustard (you will not taste any mustard) or a neutral vegetable oil on the ribs (this acts as a binder for the rub) and rub the spice mixture generously all over the ribs, ensuring they are thoroughly coated on both sides.
- Let the ribs sit with the rub on them for at least 30 minutes to allow the flavors to penetrate the meat. For best results wrap the ribs in plastic wrap and refrigerate overnight. I reduce salt if letting the rest overnight.
- Cook the ribs at 225-275℉ using your preferred method, whether grilling with indirect heat, smoking, or baking, until they are tender and cooked through. Tooth pick tender or bend test.
- For smoking I prefer apple and cherry wood. Peach is great if you can find it.
- Consider misting every 45 minutes with 50/50 apple cider vinegar/water or 50/50 apple juice/water.
Notes
This rib rub recipe has a good balance of sweetness, smokiness, and spice to your ribs. Adjust the spices to your taste preferences, and don't be afraid to experiment with additional herbs and seasonings for a personalized touch!