Ultimate Smoky BBQ Pork Ribs with Dry Rub
Get ready to impress your family and friends with these Ultimate Smoky BBQ Pork Ribs! After countless trials, I've perfected this dry rub that infuses the meat with bold flavors while allowing the natural taste of pork to shine. The combination of spices creates a savory crust that locks in moisture during a slow and low cook in your smoker, oven, or BBQ grill. Marinating overnight allows the rub to penetrate deeply, ensuring every bite is packed with flavor. For a delicious twist, you can serve half of the racks with a tangy homemade BBQ sauce and leave the other half dry-rubbed for a smokier experience. Whether you're prepping for a summer cookout or simply craving some comfort food, this recipe is sure to be a crowd-pleaser!
N/A
Servings
400
Calories
12
Ingredients
Ingredients
Pork spare ribs
1-2 racks (Trimmed and membrane removed)
Season-All salt
1 tablespoon (None)
Kosher salt
1 tablespoon (None)
Brown sugar
1/2 cup (Packed)
Black pepper
1 teaspoon (Ground)
Chili powder
2 tablespoons (None)
Cayenne pepper
1 teaspoon (None)
Garlic powder
2 teaspoons (None)
Onion powder
2 teaspoons (None)
Ground mustard
1/2 teaspoon (None)
Paprika
1 teaspoon (None)
Apple juice
3 cups (For steaming and spritzing)
Instructions
1
In a bowl, combine all dry rub ingredients: Season-All salt, kosher salt, brown sugar, pepper, chili powder, cayenne pepper, garlic powder, onion powder, ground mustard, and paprika. Mix well to ensure even distribution.
2
Remove the membrane from the bone side of the pork ribs for enhanced flavor absorption. Generously rub the spice mixture all over the ribs, ensuring to coat both sides thoroughly.
3
Wrap the seasoned ribs in plastic wrap or place them in a vacuum seal bag. Refrigerate overnight to allow the flavors to meld and penetrate the meat.
4
Preheat your smoker, oven, or BBQ grill to a steady temperature of at least 250°F, ideally maintaining it between 250°F to 300°F.
5
In a water pan, pour 2 cups of apple juice to steam the ribs as they cook and impart moisture.
6
Add your choice of soaked hardwood chips to the smoker for that authentic smoky flavor. Adjust the amount of smoke to your preference.
7
After approximately 3 hours, check the internal temperature of the ribs, aiming for around 170°F. To enhance tenderness, wrap the ribs in aluminum foil, spritzing or drizzling a small amount of the remaining apple juice onto them before sealing tightly. Cook for an additional hour or until the desired tenderness is reached.
8
If you want to add BBQ sauce, remove the foil during the last 30 minutes of cooking and brush the sauce onto the ribs, allowing it to caramelize for a deeper flavor.
Nutrition Information
10g
Fat
50g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients for the dry rub?
The dry rub consists of Season-All salt, kosher salt, brown sugar, black pepper, chili powder, cayenne pepper, garlic powder, onion powder, ground mustard, and paprika.
How long should the ribs marinate with the dry rub?
For the best flavor penetration, the ribs should be refrigerated and allowed to marinate overnight.
What is the recommended cooking temperature for the ribs?
The ribs should be cooked at a steady temperature between 250°F and 300°F.
Can I cook these ribs in an oven?
Yes, this recipe is designed for a smoker, oven, or BBQ grill.
How do I prepare the ribs before applying the rub?
You should remove the membrane from the bone side of the pork ribs to enhance flavor absorption.
What is the purpose of using apple juice in the smoker?
Apple juice is placed in a water pan to steam the ribs, which helps impart moisture and flavor.
When should I wrap the ribs in aluminum foil?
Wrap the ribs in foil after approximately 3 hours of cooking, or once the internal temperature reaches about 170°F.
How much apple juice is needed for the recipe?
The recipe calls for 3 cups of apple juice in total for steaming and spritzing.
How long should I cook the ribs after wrapping them in foil?
Cook the ribs for an additional hour after wrapping, or until they reach your desired level of tenderness.
When is the best time to apply BBQ sauce?
Apply BBQ sauce during the last 30 minutes of cooking, after removing the foil, to allow it to caramelize.
What kind of wood chips should be used?
Soaked hardwood chips are recommended to provide an authentic smoky flavor.
How much brown sugar is in the dry rub?
The rub requires 1/2 cup of packed brown sugar.
What type of pork ribs are best for this recipe?
Pork spare ribs are used in this recipe, typically 1 to 2 racks.
What are the nutritional values per serving?
Each serving contains approximately 400 calories, 10g of fat, 50g of carbohydrates, and 30g of protein.
Is this recipe considered spicy?
The recipe includes chili powder and 1 teaspoon of cayenne pepper, providing a mild to moderate spicy kick.
What is the benefit of wrapping the ribs in foil?
Wrapping the ribs in foil with a bit of apple juice enhances tenderness and locks in moisture.
Can I use a vacuum seal bag for the ribs?
Yes, you can place the seasoned ribs in a vacuum seal bag instead of plastic wrap while refrigerating overnight.
How many ingredients are in this recipe?
There are 12 ingredients in total.
What is the purpose of ground mustard in the rub?
Ground mustard adds a savory depth and acts as a flavor enhancer for the pork.
Should the wood chips be dry or soaked?
The instructions recommend using soaked hardwood chips for the smoking process.
How do I achieve a savory crust on the ribs?
The combination of the dry rub spices and the slow cooking process creates a flavorful savory crust.
Is it necessary to remove the foil before the end of cooking?
Yes, remove the foil during the last 30 minutes if you plan to brush on BBQ sauce for caramelization.
What tags are associated with this recipe?
Tags include bbq, pork ribs, dry rub, smoked ribs, grilling, comfort food, and summer cookout.
How much Season-All salt is used?
The recipe requires 1 tablespoon of Season-All salt.
How much chili powder is in the rub?
The dry rub uses 2 tablespoons of chili powder.
Can these ribs be served without sauce?
Yes, you can leave them dry-rubbed for a smokier experience if you prefer.
How much garlic and onion powder is needed?
The recipe calls for 2 teaspoons of garlic powder and 2 teaspoons of onion powder.
What should I do if I don't have a smoker?
You can use your oven or a BBQ grill while maintaining a temperature of 250°F to 300°F.
Why is kosher salt preferred over table salt?
Kosher salt has a larger grain size which is ideal for dry rubs and even seasoning of meat.
How much paprika is included?
The recipe calls for 1 teaspoon of paprika.