{"id":68185,"date":"2025-02-04T17:39:21","date_gmt":"2025-02-04T17:39:21","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/the-best-dry-rub-for-ribs-recipe\/"},"modified":"2025-02-04T17:39:21","modified_gmt":"2025-02-04T17:39:21","slug":"the-best-dry-rub-for-ribs-recipe","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=68185","title":{"rendered":"The Best Dry Rub for Ribs Recipe"},"content":{"rendered":"


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A long time ago I would never consider myself so arrogant as to say “Hey, I know what the Best Dry Rub for Ribs<\/strong> Is”. \u00a0Man, that’s a “bold statement”. \u00a0Truth is\u00a0there are literally hundreds of Rub and Rub Recipe Rib types that can meet your fancy. \u00a0So, I’m a little leary when I see some website or blog taunting the fact\u00a0that they know what the best this is or that is when in fact most have no idea at all. \u00a0I’ve been in the business of Barbecue and Barbecue production production\u00a0for over 20 years now and some days I find myself wanting to know more about the career choice and the products I’ve made. \u00a0But in reality when you compare\u00a0our knowledge against so many of those bloggers I guess you find out that we might actually know something about the topic. \u00a0So, we’ll take a shot at giving\u00a0you the best of our experience and work toward heading you in the direction that would serve you best. \u00a0Or at least what we believe will serve you best. \u00a0Keep\u00a0in mind dry rubs vary just like people’s preferences for spicy and non-spicy foods, it’s all relative and cultural. \u00a0I’ve been some place across the globe\u00a0that you couldn’t pay me to eat\u00a0some of the things I saw but when properly conditioned folks eat them like there’s no tomorrow. \u00a0So, on to the topic of what\u00a0is the Best Dry Rub for Ribs<\/strong>.<\/p>\n

We’ll focus on pork ribs and the application process necessary to make them tender and juicy. \u00a0As a proctor in the field true barbecue should not be so tender\u00a0that the meat falls of the bone. \u00a0Think of picking up a rib bone with a clean shirt on only to find half of it on your clothes. \u00a0You want to have a degree of firmness\u00a0in the meat while giving the best chew texture possible. \u00a0A good rib is moist and meaty, a great rib is tender, moist, meaty, juicy, and firm exhibiting an\u00a0amazing meat flavor all at the same time. \u00a0So if you’re going to season the meat then you want to focus on the end first which ultimately is the desired\u00a0taste you want out of all the effort you put in. <\/p>\n

We believe in properly marinating the meat beforehand. \u00a0That means if the meat is frozen you’ll need to thaw it out. \u00a0If the meat is old you’ll probably want to\u00a0throw it out and start over. \u00a0You’ll want to give yourself the best chance possible at achieving the best taste possible so starting with a good fresh\u00a0cut of meat is just about the beginning of the process. \u00a0As for seasonings and marinades you’ll want to ensure your seasonings are fresh. \u00a0So, if you decide\u00a0to make the seasoning mix at home you’ll need to check the expiration dates on your peppers, paprika, onion, garlic and all the other elements that will go\u00a0into your Dry Rub for Ribs. <\/p>\n

One thing I focus on a\u00a0whole lot which not too many people talk about is the use of Yellow Mustard. \u00a0I can’t say enough about something\u00a0so simple that will deliver a really nice flavor to the meat. I like meat to have a subtle tartness during the marination process. Yellow Mustard adds that\u00a0bit of tartness that I just can’t seem to get from brines or a submersion in liquids. \u00a0So, first clean the meat, wash it thoroughly pat it dry then follow with\u00a0a nice coating of the Yellow Mustard. \u00a0Here’s a key to the process allow the mustard to do its job properly. \u00a0That means allow the mustard to remain on the meat for\u00a0at least 2 to 3 hours. \u00a0That will help break down the muscle fibers and tissues in preparation for the application of the dry rub. <\/p>\n

Once marinated begin the\u00a0application of the dry rub. \u00a0The dry rub must be applied evenly that means that we want to see the meat coated on all sides. \u00a0I like to be able to see the\u00a0redness of the meat through the dry rub. \u00a0If you have so much rub that all you see is rub on all sides of the meat then you’ve applied too much dry rub. \u00a0You can\u00a0start over by washing the meat to remove the excess dry rub. \u00a0Keep in mind you will not have to begin the mustard process over as the meat is already\u00a0marinated and ready for seasoning application. \u00a0Add about 4 to 6 tablespoons of the dry rub over the meat. \u00a0If the rub has sugar in it keep in mind sugar will\u00a0begin to caramelize once it nears the 275 degree mark. \u00a0When you get past the 275 degrees sugar can start to burn so a good temperature for grilling or cooking\u00a0the meat is around 250 degrees. \u00a0We want the meat to rest in this temperature for a long period of time usually about 2 or more hours. <\/p>\n

Now at about 2 or more hours the meat is approaching the desired finishing temperature. \u00a0But we want the meat to be tender and juicy so we’re going to keep\u00a0grilling. You may notice that as the process continues longer the increments of cooking Temperature may slow down. \u00a0What this means is that is the temperature\u00a0goes on the internal heat of the meat may drop down from 5 degrees per 15 minutes to 1 or 2 degrees per 20 to 25 minutes. \u00a0This is very common and means\u00a0that you have reached what is called in the business the “stall” period. \u00a0It’s the point in which the application of heat will no longer cause the internal\u00a0temperature of the meat to rise without some other process involved. \u00a0Well we have just the deal to resolve the stall. \u00a0Some call the process the\u00a0“Texas Crunch” an odd sounding name which I tend to think is the result of the materials used to get past the stall point. \u00a0Essentially you take a large\u00a0piece of aluminum foil and completely wrap the meat sealing it in the foil. \u00a0It is at this point you’ll decide if you want to flavor the meat even more\u00a0or if you’ll simply complete the cooking process. <\/p>\n

To complete the cooking process you’ll allow the meat to continue cooking for about an hour. \u00a0If you apply a meat thermometer you’ll notice after about a\u00a0half hour the meat’s temperature has risen and gotten closer to the desired finish point. \u00a0Once you achieve the desired temperature of about 200 degrees you’ll\u00a0test the meat by simply pulling on one of the bones. \u00a0If the meat is firm then you’ve done your job and are to be congratulated. \u00a0If the meat is break apart\u00a0then you may have overcooked the meat but not to worry there is a way to fix this. \u00a0Simply leave the meat on the grill and open the foil down the entire rack.\u00a0The meat will continue cooking on the foil with topside open. \u00a0Allow the meat to rest on the grill for about 30 minutes this will dry up any moisture and will firm up the meat.<\/p>\n

Now we can’t say enough about the finishing steps needed to complete the ribs. \u00a0The ribs MUST rest appropriately. What does that mean…it means that the ribs\u00a0must be held in a location that is contained either a large cooler or an oven where no additional heat is applied. \u00a0The ribs will give over their heat and\u00a0continue some internal cooking for that period of 30 to 45 minutes. \u00a0Do not worry about them remaining warm as I think you’ll find when they are properly\u00a0rested the meat will exhibit the perfect degree of warm during the eating cycle. <\/p>\n

Optional flavoring the meat.\u00a0 If you desire to flavor the meat you can do the following which I’ve done often.\u00a0 Take 3 to 4 1\/4 in pats of butter and lay them on the foil underneath the ribs.\u00a0 Then add about 1\/2 cup of liquid either Apple juice, Guava juice, Pomegranate juice or if you’re really daring some form of soda pop like Dr. Pepper or Coca Cola.\u00a0 Seal the foil and allow the ribs to steam in the mix.\u00a0 Keep in mind if the liquids were cold then you will probably add another 25 minutes to the cooking cycle.\u00a0 Allow the meat to reach the desire cooking temperature of about 200 degrees.\u00a0 Once reached open the foil and allow the meat to continue cooking for about 30 minutes.\u00a0 Your meat at this point has reached the fall off the bone stage however, we want to firm them up by drying out the ribs with the foil open.\u00a0 When all is done move the ribs to a container such as a cooler or oven and wrap them so that they will rest for at least 30 minutes to an hour.\u00a0<\/p>\n

\nNow to the Best Dry Rub for Ribs Recipe\u00a0\u00a0<\/h3>\n

The Best Dry Rub for Ribs must contain some key elements such as Paprika either Spanish, Indian or Hungarian, Black Pepper, preferably coarse ground, salt\u00a0either smoked or kosher or if adventurous celery salt, Onion either ground or coarse and dried, Garlic the same as Onion, for spiciness you can use cayenne pepper\u00a0an old standby or dried jalapeno and if you just want basic heat then bump up your levels of coarse ground black pepper. \u00a0I also use a nice round amount\u00a0of mustard flour which gives an amazing tartness all the while delivering a little pucker to the rub. \u00a0Last but not least I use white sugar or some form\u00a0of sugar. \u00a0In most cases I will use Brown sugar. \u00a0The Brown sugar has a more mellow flavor that pure white and will caramelize nicely on your ribs and\u00a0chicken. \u00a0And for those who like a little bit of chili imitation in their dry rub I use cumin ground.
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\nSo let me collect all those Dry Rub items for you below. <\/p>\n