Homemade Rib Rub Recipe (2024)

FAQs

How long should rub be on ribs before cooking? ›

Properly seasoning meat makes a huge difference to its flavor. Ribs, for instance, are delicious when cooked properly but can easily become dry and tough when overcooked. The solution is to season them overnight, so the meat absorbs all of the seasoning's flavor before it's cooked.

Marinades and dry rubs both add tons of flavor and dimension to your recipes, but they work in totally different ways. While marinades are great for tenderizing the meat by breaking down muscle fibers and adding moisture, the flavor of a marinade is usually the focal point of the recipe.

Select a lean rib and cut off the visible fat. We like our ribs lean, tender, and beautiful. Cook them low and slow.

You can even leave the dry rub on overnight, but keep in mind that the salt content will begin to dry out the meat if left on for too long. If you're in a hurry, you can hit the grill immediately after applying the rub.

Once you've removed as much moisture as possible, cover your food with the sticking agent of your choice, like egg, olive oil, or mustard, to help the rub bind to the meat.

Dry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn't time-sensitive! With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner.

Moist, gentle heat and a wet vinegary sauce can save dry ribs. Here's what to do: Make a 50/50 mixture of your favorite BBQ sauce and apple cider vinegar and coat the ribs in this mixture. Then wrap the ribs tightly in foil and put them in a low oven (say 300°F) for about an hour.

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor. According to Elizabeth, you don't need a charcoal grill to achieve deliciously-barbequed ribs.

The best temperature to bake ribs is typically around 275°F to 300°F (135°C to 150°C). Cooking ribs at this temperature allows them to cook low and slow, which helps break down the tough connective tissues and makes the meat tender and juicy.

When to put brown sugar on ribs? ›

(Also, it's best to apply it the night before, so it can really seep into the meat and give it incredible flavor. Make sure you securely wrap the ribs in plastic wrap and refrigerate overnight.) After smoking for a couple hours, the honey, butter, and brown sugar are added.

The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy. 95% of the cooking time is spent relaxing while your ribs transform into fall-off-the-bone perfection.

Combine the apple cider vinegar and apple juice in a spritzing bottle (this is my favorite). Spritz the ribs every 30 minutes after the first hour. Spritz and smoke. Keep your temperatures at 275 degrees F and the spritz hitting the ribs every 30 minutes until those ribs are tender.

After seasoning with salt and pepper, liberally coat all sides of the pork with the barbeque rub so that all of the meat is coated in rub. Wrap the pork tightly in plastic wrap and let it sit in your fridge overnight. About 6 hours before you plan on smoking, take the pork out of the fridge and unwrap it.

The dry rib creates a crust - enhancing the flavor of the ribs without adding moisture. The wet rub takes a dry rub and adds moisture to the mix. A dry rub is best used on food that that is cooked faster. The wet rub is best when applied generously and cooked in slowly.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Season the ribs all over with the rub. Place the ribs in the rib rack and grill them over indirect low heat for 1 hour. The grill temperature should be about 300 degrees.

Dry Rub Tips

Salt is a flavor enhancer, and it pushes out more flavor, so keeping a 50/50 ratio helps you incorporate other seasonings without losing the tinge of saltiness. Apply your rub the night before. Applying it the night before will help the seasonings work their way into the meat properly. Don't wrap the meat.