Ingredients

How to make it

  • Cut the ribs into manageable pieces. Pull off the membrane on the back (concave) side of the ribs
  • Rub with the accompanying spices.
  • Place in a baking dish, cover and store overnight in the fridge.
  • Remove to the grill and cook them out to your preference.
Smokin'   Close

Reviews & Comments 8

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • helewes 3 years ago
    The dry rub is exactly like my Grandmother's.
    Yum, Spring can't get here soon enough for me to cook these badboys.
    Was this review helpful? Yes Flag
    " It was excellent "
    elgourmand ate it and said...
    About bloody time too. A great rub, by the by. I made up a batch of this when you posted it and didn't get around to buying ribs. However, my wife's family brought by a five lb hunk of beef they had hacked off a beast. It was from somewhere that you can hack off a 5 lb hunk with a machete. Not another roast? Please.

    I cleaned it up and sectioned it out as best I could and cut it into largish 2" cubes, added a liberal dose of your rub, massaged vigorously and put the cubes on a rack in a roasting pan, added water and a splash of wine and roasted for just over 2 hrs. Best mystery povie I've had in years. Thanks for the post. RJ
    Was this review helpful? Yes Flag
  • dugger 4 years ago
    OK, OK already... It's out there as Dry Rub for Barbeque. Here are the ingredients:

    4 tablespoons paprika
    2 tablespoons chili powder
    2 tablespoons ground cumin
    2 tablespoons dark brown sugar
    2 tablespoons salt
    1 tablespoon dried oregano
    1 tablespoon granulated sugar
    1 tablespoon ground black pepper
    1 tablespoon ground white pepper
    1 teaspoon cayenne pepper
    Was this review helpful? Yes Flag
  • 22566 4 years ago
    Good Morning,

    Come on Dugger....

    Your just rubbing us...

    Hand over the recipe and no one will get hurt. :)

    Kind Regards
    Was this review helpful? Yes Flag
    " It was excellent "
    elgourmand ate it and said...
    I second thegoldminer! RJ
    Was this review helpful? Yes Flag
  • dugger 4 years ago
    Chit, I think I already posted that. I'll look and if I come back with egg on my face... so be it. LOL
    Was this review helpful? Yes Flag
  • thegoldminer 4 years ago
    OK where is the dry rub recipe. I have looked at all your recipes and either I didn't see it or it is somewhere else. I like the pic you put up. JJ
    Was this review helpful? Yes Flag
  • dugger 4 years ago
    Dry Rub ribs will be a little tougher without the pre-boil. But that does not make them bad only different.

    Cooking, brown them on both sides on high heat and on the grill surface. Then reduce the heat and move the ribs to an unheated area of the grill. Continue to bake them out until they are done.

    Spare Ribs work best because they have more fat on them to render and burn. Baby Back Ribs (the small ends off of the sparerib) do not have enough fat to moisten the "Dry Rub".
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes