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Mile High Dry Ribs Recipe

Mile High Dry Ribs

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Average Rating:

Total Reviews: 9

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  • on September 02, 2012

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    The only thing I changed was the mustard. I used the brown spicey type, it added a little more "zing" to it.

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  • on October 12, 2008

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    this rub works great on spare ribs. i cook mine in a slow oven for 2 to 3 hours,covered, than throw them on our weber grill with a charcoal fire for 15 minutes or so, they turn out very tender with a great taste,prefer dry ribs to wet ones and these are great.

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  • on November 16, 2005

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    This is an excellent meat rub. I have also used it on London broil with a shorter cook time of course. Oh so good!

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  • on August 14, 2005

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    This was our first stab at using a dry rub on ribs and we were extremely pleased with the result. We used honey mustard. YUM.

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  • on August 05, 2005

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    I have been looking for an easy way to cook ribs and found one here. Also like it spicy just like the author it seems!

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  • on November 07, 2004

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    This rub was a great addition to my new skills of creating ribs....I love the taste so much that I actually made these ribs for 4 consecutive days LOL....I spiced it up just a little more by adding a little extra cyan pepper to it...but other than that I love the recipe...Thank you Paula I have been searching a long time for a good rub and I found yours to be the best...

    Kenny
    Somerset New jersey

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  • on August 24, 2004

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    tHIS RECIPE WAS THE HIY WITH ALL OF MY GRANDCHILDREN. AGES 3-7. THE 7 YEAR OLD IS A VERY PICKY EATER. HE ATE 6 RIBS, AND CLEANED HIS PLATE.YES TO MILE HIGH DRY RIBS!!!!!

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  • on July 22, 2004

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    This rub made my meat turn out great.

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  • on June 12, 2004

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    I suggest you lose the yellow mustard. These ribs were not tender after four and a half hours at 210 degrees. It took six hours. Baby backs would probably have been tender in the recipe time. Recipe did not specify the type of ribs or the type of wood for the smoke. Hickory is my choice.

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