Craig's Tony Roma Ribs - The Rub
This is a dry rub for pork ribs, but it has also been used on steak and chicken with good results.
This is a dry rub for pork ribs, but it has also been used on steak and chicken with good results.
- Carbohydrate 25.2584163391036 g
- Cholesterol 0 mg
- Fat 4.3200851070709 g
- Fiber 12.3853821581322 g
- Protein 5.96088539942666 g
- Saturated Fat 0.724095953725039 g
- Serving Size 1 1 Serving (42g)
- Sodium 129.086814369486 mg
- Sugar 12.8730341809715 g
- Trans Fat 0.507147981973608 g
- Calories 126 calories
Step-by-step
- Mix all ingredients together and store on an airtight glass container.
- Put baby back ribs on rack in pan with water in the bottom.
- Apply rub to ribs generously.
- After applying the rub, coat them with brown sugar.
- Seal the pan with aluminum foil.
- Steam in the pan in oven at 300 for about 4 hours, till very tender.
- Put on grill to sear, adding BBQ sauce to taste.
Swapping the specified brown sugar for turbinado sugar alters the crust significantly because large crystals refuse to dissolve completely during the four-hour steam at 300 degrees Fahrenheit. Achieving proper bark formation requires managing moisture inside the sealed aluminum foil container. Excessive liquid turns the exterior mushy, destroying the contrast between the spice crust and the tender meat below.
Selecting Complementary Sides
Rich pork requires acidity to cut through the heavy rendering of fat and sugar. Pickled red onions or a vinegar-heavy coleslaw provide the necessary contrast without competing with the cayenne and black pepper notes in the seasoning blend. Avoid creamy starch dishes that amplify the heavy mouthfeel of the meat.
Managing Texture and Heat
Steaming meat until it reaches the bone-slipping threshold demands patience and a tight foil seal. Transferring the ribs to an outdoor grill for the final sear caramelizes the sugars without burning the underlying spices if kept under medium-high heat for precisely three minutes per side. Store any leftover dry rub in a sealed glass container in a dark pantry for up to six months.
