Papa Ds Seasoning Rub For Ribs Recipes

TRADITIONAL RUB FOR ST. LOUIS RIBS

A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.

Provided by Smithfield(R)

Categories Trusted Brands: Recipes and Tips Smithfield®

Time 4h40m

Yield 4

Number Of Ingredients 11

Traditional Rub for St. Louis Ribs image

Steps:

About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

Nutrition Facts : Calories 1098 calories, Carbohydrate 23.8 g, Cholesterol 275.6 mg, Fat 85.2 g, Fiber 2.4 g, Protein 56.6 g, SaturatedFat 30.4 g, Sodium 1583 mg, Sugar 19.5 g

Ingredients

¼ cup dark brown sugar
3 tablespoons paprika
1 tablespoon dry mustard
1 tablespoon sea salt
1 ½ teaspoons granulated garlic powder
1 ½ teaspoons onion powder
½ teaspoon ground coriander
2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
1 tablespoon Vegetable oil
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle

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

Dry Rub for Ribs image

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

Ingredients

3 tablespoons brown sugar
1 ½ tablespoons paprika
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
1 teaspoon garlic powder

RIB DRY RUB

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.

Provided by Food Network

Time 10m

Yield about 9 tablespoons, enough for 4 servings

Number Of Ingredients 10

Rib Dry Rub image

Steps:

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

Ingredients

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

RIB DRY RUB

This recipe is an amalgamated list of around a dozen other recipes, calculated to equalize the amounts of everything down to one simple recipe, and has since been adjusted over the past couple of years. Amazing flavors that complement both beef and pork ribs! This recipe yields enough for approximately two 3 1/2-pound racks of ribs, or three 2 1/2-pound racks.

Provided by Cheph

Categories Rubs

Time 10m

Yield 12

Number Of Ingredients 15

Rib Dry Rub image

Steps:

Whisk brown sugar in a medium bowl with a fork until texture is consistent and no chunks remain. Remove and discard any hard chunks.
Add kosher salt, black pepper, onion powder, garlic powder, mustard powder, ginger, cumin, chili powder, paprika, white pepper, celery salt, allspice, cinnamon, and cayenne pepper; mix until all ingredients are evenly combined.
Use as desired on beef or pork ribs.

Nutrition Facts : Calories 84.2 calories, Carbohydrate 20.5 g, Fat 0.5 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 614.9 mg

Ingredients

1 cup loosely packed dark brown sugar
1 tablespoon coarse kosher salt
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons mustard powder
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons chili powder
1 ½ teaspoons ground paprika
1 teaspoon ground white pepper
1 teaspoon celery salt
1 teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper

SPICE-RUBBED RIBS

For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. -Cheryl Ewing, Ellwood City, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

Spice-Rubbed Ribs image

Steps:

In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.

Nutrition Facts : Calories 792 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1864mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 51g protein.

Ingredients

3 tablespoons paprika
2 tablespoons plus 1 teaspoon salt
2 tablespoons plus 1 teaspoon garlic powder
2 tablespoons cayenne pepper
4 teaspoons onion powder
4 teaspoons dried oregano
4 teaspoons dried thyme
4 teaspoons pepper
10 pounds pork baby back ribs

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Papa Ds Seasoning Rub For Ribs Recipes

TRADITIONAL RUB FOR ST. LOUIS RIBS

A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.

DRY RUB FOR RIBS

Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.

RIB DRY RUB

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.

RIB DRY RUB

SPICE-RUBBED RIBS

For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. -Cheryl Ewing, Ellwood City, Pennsylvania

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