Kevin's Best Rib Rub
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
6 servings
-
Calories
747 kcal
-
Course
Condiments
-
Cuisine
American
Kevin's Best Rib Rub
Description
This rib rub combines sweet, savory, smoky, and spicy components into a dry mix with brown sugar for caramelization and balanced salt and pepper for seasoning. The addition of smoked paprika and fennel seeds contributes depth and anise-like notes, while mustard powder, garlic powder, and onion powder supply savory aromatics. Red chili flakes add a mild heat.
Before cooking, the ribs are trimmed of membrane, salted and peppered lightly, then coated evenly with this dry rub and rested to allow flavors to penetrate. The ribs are slow cooked on a grill heated to 250°F with soaked wood chips producing smoke that infuses the meat.
Cooking continues until the meat shrinks approximately half an inch from the bone and reaches an internal temperature of about 196°F for tenderness. Resting after cooking lets juices redistribute in the meat. The rub delivers a flavorful crust that complements the smoky barbecue method.
Ingredients
- 2 baby back pork ribs 4 to 5 pounds total, racks
Dry Rub Mix
- 1/2 cup brown sugar
- 2 tbsp salt
- 2 tbsp black pepper freshly ground
- 2 tbsp smoked paprika
- 2 tbsp fennel seeds
- 1 tbsp mustard powder dry
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp red chili flakes
Instructions
- In a small bowl mix the rub spices and brown sugar.
- Soak the wood chips in water for at least 30 minutes.
- Clean the ribs up by removing the back membrane, salt and pepper both sides and spread the rub spice mixture over the top of the ribs. Let stand at least 30 minutes at room temperature, but I prefer to wrap in plastic wrap and foil and place in the refrigerator overnight to marinate.
- Preheat the grill to 350°F.
- Brush the cooking grates clean with a wire brush. Add one handful of the wood chips to the smoker box of your gas grill and close the lid. When the wood begins to smoke, put the rib(s) bone side down, and close the lid.
- Drop the temperature of the grill down to 250°F. Cook until the meat has shrunk back from the bones at least ½ inch and the internal meat temperature is 196°F, about 1 hour and 20 minutes. Keep the temperature of the grill at 250°F.
- Remove the racks from the grill and let rest for 10 minutes. Cut the racks into individual ribs and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Calories | 747kcal | 37% |
| Carbohydrates | 29g | 10% |
| Protein | 60g | 120% |
| Fat | 42g | 65% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 239mg | 80% |
| Sodium | 1158mg | 48% |
| Potassium | 1220mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 1760IU | 35% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 147mg | 15% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
