Try this recipe, or contribute your own.
- Carbohydrate 9.18079898022937 g
- Cholesterol 0 mg
- Fat 2.65409354796378 g
- Fiber 5.14501893427638 g
- Protein 2.48827750593736 g
- Saturated Fat 0.406534313472635 g
- Serving Size 1 1 -8 (634g)
- Sodium 4841.95837224803 mg
- Sugar 4.03578004595299 g
- Trans Fat 0.326713959086319 g
- Calories 54 calories
Step-by-step
- In a large bowl, incorporate all ingredients one at a time, gently whisking in between to combine and remove any lumps or clumps. Set aside.
- Preheat the grill or oven to 250 degrees F.
- Skin your ribs using a paper towel to pull the membrane off the bone side of the ribs: insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. Finally, trim the excess fat from both sides.
- Place your ribs on a baking sheet and season generously with spice rub.
- Smoke over indirect heat for six hours: cook as normal for 3 hours, then wrap with foil and cook for two hours, then remove foil and smoke for 1 more hour.
- Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with your favorite barbecue sauce.
Kosher salt dictates the structure of this rub because its crystal size matches granulated spices evenly, preventing clumping and allowing for an even coating across the meat. Large flakes adhere better to surface moisture than fine table salt. Whisking the dry ingredients thoroughly before application breaks up static clumps formed by onion powder and smoked paprika. Spices containing sugar and dehydrated aromatics store well in airtight glass containers for up to six months in a dark, cool pantry. Humidity degrades ground spices quickly, so ensure the storage lid seals completely. Freezing the mixed dry rub is also viable for up to a year, though bringing the blend back to room temperature before handling prevents condensation from forming inside the container. Utilizing fresh garlic powder versus older commercial jars yields a sharper pungency due to volatile oils that dissipate over long shelf lives. Preparing the rub days ahead allows the salt to partially dissolve into the spice matrix. Removing the tough peritoneum membrane from the bone side of the ribs requires friction; gripping the tissue with a dry paper towel prevents slipping once a butter knife lifts the initial edge. Operating at a steady 250 degrees Fahrenheit prevents the sugar in the rub from burning during the extended cooking process. Wrapping the ribs in foil after three hours traps internal moisture, softening the collagen during the subsequent two-hour phase. Exposing the meat again for the final hour firms the exterior bark. Slicing between the individual bones requires a sharp, thin blade to preserve the outer crust.
