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Ingredientes
- 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
Direcciones
- Combine all ingredients.
- Store in a jar with a tight-fitting lid.
- Rub on ribs 15 min before grilling. Cover the fat side only, rub in, knock off extra.
- 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.
- 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!
- NOTES : Slow cooking with this rub produces wonderfully moist, flavorful ribs.
- Use fresh lemon zest if using this all at once right away; otherwise, a good dry lemon zest works just fine.
- 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 132g | |
| Calories 416 | |
| Calories from Fat 72 | 17% |
| Total Fat 8.61g | 11% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 316mg | 13% |
| Potassium 1954mg | 56% |
| Total Carbs 89.21g | 24% |
| Dietary Fiber 23.2g | 77% |
| Sugars 50.73g | 34% |
| Protein 11.87g | 19% |
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