Photo: Smoked Ribs With Dry Rub Recipe
Ingredients
For the Rub:
- Kosher salt and freshly ground pepper
- 3/4 cup garlic powder
- 1/2 cup dried oregano
- 1/2 cup celery seeds, toasted
- 1 cup smoked paprika
- 1/2 cup chili powder
- 3/4 cup ancho chile powder
For the Ribs:
- 3/4 cup distilled white vinegar
- Juice of 2 lemons
- 4 slabs baby back pork ribs (about 2 pounds each)
Directions
Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.
Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.
Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.
Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.
Photographs by James Baigrie
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By mrcarter69_688170
Corona, CA
on March 12, 2012
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I was in a hurry to find a new recipe for my ribs. I'd used something from Alton Brown with some success but wanted to try something new/different. When I read the recipe I had to reread it to be sure: no brown sugar!? I had my wife read it, too. No brown sugar in the recipe, hmmm... I went ahead with it trusting the source more than I did my own instincts. Sadly, the rub tasted like trash or more to the point, ash! I had to trim all of the smoked tips to remove the taste. The meat was great, but that was attributable to my smoker, ,NOT the rub. Next time I will use my instincts and what Alton Brown taught me with regard to rubs and ratios: 8:3:1. OH, BTW: the recipe doesn't go over temperature of smoker. Users beware, this recipe ruins the best part of smoking meats, licking your fingers.
@themarkcarter
By John Swhear
Indianapolis, IN
on July 04, 2011
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Excellent rub recipe. I smoked 7+ pounds of country ribs for 7 hours. Probably could have gotten by with 6 hours.
By calico65
on June 05, 2011
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Not that great. My hubby just made these and he really liked them but I thought they were really dry. Lots of seasoning on them but I tend to like ribs that are juicier and have more of a sauce then a rub. Just my preference but they do have a lot of flavor for sure. I will try a different recipe next time.
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