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  • Dry Rub For Ribs

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    Dry Rub For Ribs
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 Tbsp. paprika
    • 1 Tbsp. celery salt
    • 1 Tbsp. garlic salt
    • 1 1/2 Tbsp. fresh grnd black pepper
    • 2 Tbsp. grnd cumin
    • 2 Tbsp. dark brown sugar packed
    • 1 Tbsp. white sugar
    • 1 Tbsp. dry oregano crumbled
    • 1 Tbsp. cayenne pepper
    • 2 tsp lemon peel grated
    • 2 tsp dry sage crumbled
    • 1 tsp dry mustard
    • 3/4 tsp dry thyme crumbled
    • 1 1/2 tsp dry basil crumbled

    Directions

    1. Combine all ingredients.
    2. Store in a jar with a tight-fitting lid.
    3. Rub on ribs 15 min before grilling. Cover the fat side only, rub in, knock off extra.
    4. Grill on medium indirect heat fat side up. For a small rack of babyback ribs, grill for 1 hour. For the full large rack of ribs, grill for 1-1/2 hrs...no more or possibly they will dry out.
    5. The ribs can be eaten at this point, but for a finishing touch which heightens the flavor, moisture, and tenderness, do the following: Put the ribs directly from the grill into a tight wrapping of aluminum foil, then place the foil package into a large brown paper bag and close it. Leave them wrapped thusly for an hour. The result is superb!
    6. NOTES : Slow cooking with this rub produces wonderfully moist, flavorful ribs.
    7. Use fresh lemon zest if using this all at once right away; otherwise, a good dry lemon zest works just fine.
    8. This is pretty spicy as is. However, if looking for a bit more of a kick, add in some crushed red pepper to taste.

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