Blaine's Dry Rub Ribs
IntroductionTender, flavorful, and a decadent dry rubbed and grilled ribs. Tender, flavorful, and a decadent dry rubbed and grilled ribs.
3/4 Cup Kosher Salt
3/4 Cup Brown Sugar
6 tbsp. Minced Onion, dry
3 tbsp. Paprika
1 tbsp. Garlic Powder
2 tbsp. Parsley, dried
2 tsp Chili Powder
2 tsp Black Pepper
1 tsp Lemon Peel
2 tsp Ground Mace
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1 tsp Celery Seed
4 racks Baby Back Pork Ribs (~4 lbs.)
I spent a few years working on the spice mix and the prep/cook process. My good friend, (and real chef, unlike me) Laura, suggested cutting the salt out of the rub and salting just before and after grilling. She says that the salt effectively overcooks the meat by leaving it on for so long in advance. That is probably why the finished product falls off the bone so easily. My other friend, Paul (who is not any more of a chef than I am), claims he wants to be able to chew the rib meat and doesn't like the fall off the bone thing. So, if you are more like Laura or Paul , feel free to do the salt before and after grilling thing. I will stick with the super-tender fall-apart style.
Thoroughly mix rub ingredients.
Cut racks into thirds
Coat each section generously with rub, making sure to cover ends and both sides.
Tightly wrap each section individually in heavy duty aluminum foil.
Refrigerate overnight (you want to have these piled up in some sort of container - I typically use the bottom of a broiler pan - because they will leak, regardless of how tight you wrap the foil)
The day of:
Preheat oven to 275 degrees Fahrenheit.
Place wrapped ribs on sheet tray(s) in oven and bake for 3.5-4 hours (be sure to have pans/trays with enough volume to catch the drippings, or your oven will be a heavenly smelling and smoking mess).
Prepare your grill in advance so the flames are ready about 30 minutes after baking time. I like to use lump hardwood charcoal for the additional flavor, but even a gas grill produces excellent results.
Remove ribs from oven and remove the foil. This is a messy and finger-burning process. If you give them a few minutes to cool, it is a bit less painful, but you will still have a delicious mess to deal with.
Place ribs on hot grill, turning with tongs until seared on both sides, typically 3 minutes a side. A little charring won't hurt, but don't let it get away from you. Pork fat is a stellar accelerant.
Serve with your choice of sides. We like it with cornbread, spinach salad, and mac & cheese and a strong IPA or cider cuts through the richness of the ribs, but you do you.
Serving Size: 1/3 Rack (if you can stop yourself there)
Number of Servings: 12
Recipe submitted by SparkPeople user BLAINETILLANDER.