EVERYBODY'S FAVORITE "DRY" RIBS
Number Of Ingredients 14
Steps:
- TO MAKE THE RUB: In a spice grinder or blender pulse the rub ingredients for a few seconds until the seeds are coarsely ground. Do in two batches, if necessary. The rub should have a slightly coarse texture.Spread the rub generously on all sides of the ribs and allow to stand at room temperature for 20 to 30 minutes before grilling.Follow the grill's instructions for using wood chunks. Grill the ribs, rib side down, over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)
Provided by Dave Lieberman
Categories main-dish
Time 2h15m
Yield about 15 ribs
Number Of Ingredients 9
Steps:
- Preheat over to 300 degrees F.
- Mix the rub ingredients together well in a small bowl.
- Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
- Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
WORLD FAMOUS RENDEZVOUS DRY RIBS
Steps:
- Mix vinegar, water and seasoning together to make your basting sauce.
- Cook meat over direct heat on the grill, approximately 18-inches above fire. Coals should be at 325 to 350 degrees.
- Start ribs bone side down, until bone side is golden brown. Baste 2 times with basting sauce then flip slab and cook meat side down until this side reaches a nice golden brown.
- The meat is ready when it is so hot that you cannot touch it with your fingers. That is approximately 30 minutes per side.
- Baste again and sprinkle with Rendezvous world famous seasoning and you are ready to serve.
EVERYBODY'S FAVORITE DRY RIBS
Make and share this Everybody's Favorite Dry Ribs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make the rub: in a spice grinder or blender, pulse the rub ingredients for a few seconds until the seeds are coarsely ground; do in two batches, if necessary; the rub should have a slightly coarse texture.
- Spread the rub generously on all sides of the ribs and let stand at room temperature for 20-30 minutes before grilling.
- *Follow the grill's instructions for using wood chunks.
- Grill the ribs, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 ½ to 2 hours.
- Remove from the grill and allow to rest for 5-10 minutes before slicing into individual ribs.
Nutrition Facts : Calories 42.3, Fat 1.4, SaturatedFat 0.1, Sodium 3491.4, Carbohydrate 7.3, Fiber 1.6, Sugar 4.7, Protein 1.3
DRY RUB FOR RIBS
Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
Provided by Denise Smith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g
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