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Dry Rub Baby Back Ribs Recipe

Dry Rub Baby Back Ribs

Recipe courtesy The Deen Brothers, 2008

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

Showing 21-30 of 40

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  • on July 04, 2010

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    I was so skeptical about this recipe and all of the great comments. But they were all true. So easy and just fabulous. My family loved them!!! I am grateful about the comments regarding the cayenne and cumin as I adjusted them a bit. Also used good quality smoked paprika.

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  • on August 03, 2009

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    My husband travels to Memphis and Nashville often and loves the ribs there. This is the first time he said mine were better! It was very easy to prepare also. This will be our one and only recipe.

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  • on July 15, 2009

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    This is the best rub ever. We will never make ribs any other way! We have made them 2 times so far and each time the family eats them all up...never have any that go to waste.

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  • on July 15, 2009

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    This rub was so easy and so finger lickin good!!!! My family loved it so much...YUMMY! Can't wait to make it again tonight AND this weekend!!!! I marinated it for only an hour and it was perfect.... I will marinate next time for a few more hours and let the rub soak in even more!!!! My mouth is watering as I write this review!!!

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  • on July 12, 2009

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    My family and I just finished eating dinner and they are all in a coma from the ribs. This rub is the best ever. I have never made ribs with a dry rub before and can't wait to make them again. Do not leave out any ingredients but you may have to double the amounts to have enough. I can't wait to try this on chicken.

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  • on July 05, 2009

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    Thank you Deen brothers!! These are the best ribs my family has ever eaten. I made these today; followed the recipe less the cayenne. My son cooked them on the charcoal grill and added just a touch of liquid bbq sauce at the end. These were the most flavorful ribs we've ev er had. The blend of spices including the orange zest is extremely tasty, but not too sweet. We are thrilled to be able to add this rub recipe to our collection. Thanks from all of us!

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  • on April 19, 2009

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    I tried this recipe about a month ago and was blown away. I was only able to marinate the meat for just under 2 hrs but the flavor was intense. I substituted zest of lemon for orange with great results, but I think I'll try orange this time since oranges are coming into season now. I too added additional cheyanne pepper to "kick things up a notch..." and I used olive oil to get the rub to bond better to the meat.

    This rib rub was an instant family favorite. I'll definately be utilizing this recipe extensively throughout the Summer. Thankx Paula & Bobby. I [heart] this recipe!

    Note: Ingredients x1.5 or x2 to make sure you make enough rub to completely cover your ribs.

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  • on February 22, 2009

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    We had an inch of snow and below-freezing temps today, so no grilling out. I rubbed the ribs as directed, wrapped them in foil and baked at 350 for 1 hour, then unwrapped and basted with a little BBQ sauce and baked another 20 minutes at 350, then had to put in the biscuits so the last 10 minutes were at 450. I almost omitted the orange zest but I"m so glad I didn't. They were awesome and I can't wait to make them again! Thanks, Deen's!

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  • on January 24, 2009

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    What I did is put the rub over some pork chops. I made some mashed potatoes and vegitables. It was excellent!! Everybody enjoyed them. I will use this recipe over and over.

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  • on November 25, 2008

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    I made these ribs with little extra red pepper and my husband told all his buddies about the kick'n ribs his wife can make. He accused me of holding out on him for 23 years. LOL

    He then invited his boss over for dinner and requested these ribs. They were a huge hit. The orange zest adds just that little special effect.

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