Receta Dry-Rubbed Ribs
To us, Labor Day is synonymous with barbecue, and this year our plan was to cook the best rack of ribs we've ever cooked. Inspired by Anne Burrell and Pappy's Smokehouse, we started by creating a dry rub that we vigorously rubbed into the meat 24-hours beforehand.
Once they were properly rubbed, we put the rack in the fridge to allow the spices and seasonings to work on breaking down the protein and instilling it with flavor. Labor Day came. We laid the rack on a baking sheet, grabbed a cold brewskie from the fridge and poured it over the ribs into the pan. That was covered with foil and put into a 300-degree oven to cook low and slow for three hours, the beer keeping the meat nice and moist. We waited patiently, mouths watering as the scent of barbecue filled the house and wafted onto the front porch where we were enjoying the gorgeous weather. After the oven, we slathered on some Pappy's Original barbecue sauce that we had brought home from our trip to St. Louis and threw the ribs on the grill for five minutes each side, basting a couple of times. SUCCESS!!! Although not the best we've ever eaten (that honor is still Pappy's), they were in fact the best we've ever cooked. The spices we chose for the rub gave the meat spicy heat, sweetness, warmth and zip, while the peppery sauce connected those dots for a magical mouthful of meat.
The rub works its magic.
Slathered in Pappy's Original Sauce and thrown on the grill.
The finished product, juicy and falling off the bone.
- Ingredients: (for one rack pork spareribs)
- 1/4 cup Bad Byron's Butt Rub - a blend of salt, black pepper, granulated onion and garlic, paprika and chipotle powder
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dry mustard
- 1/2 tablespoon celery salt
1 beer (more for drinking optional)
Blend the above ingredients and rub vigorously over raw meat. Cover with plastic and refrigerate for up to 24 hours. Remove plastic wrap and set meat on a large baking sheet. Open a beer and pour over the meat onto the baking sheet. Cover with foil and bake at 300 degrees for 3 hours. Remove ribs from oven and prepare grill. Brush one side of the meat with your favorite barbecue sauce and grill, saucy side down, for five to six minutes, basting once in that time. Baste the other side of the meat, turn, and grill for five to six minutes, basting once in that time. Allow to rest and serve with corn and baked beans or your favorite sides.