Dry Rubbed BBQ Ribs

It’s officially fall. Well at least it is in my part of the world. The leaves are rapidly hitting the ground and piling up all over my deck in an annoying abundance. My mums are a gorgeous yellow color, although that might not be the case for too much longer if I keep forgetting to water them. And then there’s my absolute favorite sign of fall, along with the cooler temperatures; pre-season hockey has started, making me one happy Caps fan. My fingers are crossed for a good season, many wins, and some thrilling games to watch along the way.

Along with hockey, I’m celebrating fall with ribs. It won’t be long before it’s way too cold to stand outside manning the grill on a chilly autumn day. This rub recipe has a kick from the chipotle, which blends nicely with the sweetness from the brown sugar, and the saltiness from the pre-slathering of mustard. If you want to bump the flavor up even more, you just have to try my recipe for Oktoberfest BBQ Sauce, which I’ll be sharing later this week. With the right meat, this rub and sauce is absolutely to die for.

Now, that I’ve shared how wonderful my recipes are, I’ll have to fess up to how disappointed I was in the ribs pictured in this post. At first, I blamed their unexpected failure to please on B.O.B. Bob, and his rush to take them off of the grill too early. Later the next day however, as I was attempting to take all of the meat off of the leftover ribs, I realized the fault was in the ribs themselves. There was very little meat on any of those bones. There was a ton of fat, large bones, and pretty much nothing else.

Out of two remaining racks of ribs, I pulled off about half a cup of actual pork. My apologies to B.O.B. Bob for doubting his skills. Never again will we ever buy ribs from a certain large warehouse store. In the meantime, I sure am happy to have leftover Oktoberfest BBQ Sauce to slather on just about everything, and I do mean everything. It’s great on potatoes, sausages, and burgers; Hell, it’s even good on toast. If you really want a treat though, spread some on your bread slices when making grilled cheese sandwiches, and if that’s not sinful enough for you, throw on a couple of slices of crispy bacon. Drool.

Ingredients:

Spice Mix:

• 1/2 Cup Light Brown Sugar
• 2 Tablespoons Kosher Salt
• 2 Tablespoons Paprika
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Onion Powder
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Chili Powder
• 1 Teaspoon Ground White Pepper
• 1 Teaspoon Ground Black Pepper
• 1 Teaspoon Oregano
• 1 Teaspoon Ground Chipotle

Ribs:

• Pork Ribs
• Dijon Mustard

Directions:

1. Line a baking sheet or two with tin foil, and then place your ribs on the baking sheet; set aside. If you only have two racks of ribs one baking sheet will do, but if you are making three or four racks, you will need two baking sheets.
2. In a medium bowl, whisk together all of the spice mix ingredients; set aside.
3. Coat the pork ribs with a layer of Dijon mustard, and then start sprinkling on the spice mix until heavily coated.
4. Cover with saran wrap, followed by tin foil, and then refrigerate overnight before baking, grilling, or smoking.

Suggestions:

• There will be enough spice mix for three to four racks of ribs.
• Make sure you look for great ribs at a market you find reliable. Do not repeat our mistake.
• Serve these ribs with Oktoberfest BBQ Sauce.

Improvements:

• Make this Quick Last-Minute Dill Potato Salad or these White Oak Cheddar Squidgy Potatoes as a side for the ribs.
• Serve with Oktoberfest beer.

Print

Yum

Dry Rubbed BBQ Ribs

Ingredients:

Spice Mix:
• 1/2 Cup Light Brown Sugar
• 2 Tablespoons Kosher Salt
• 2 Tablespoons Paprika
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Onion Powder
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Chili Powder
• 1 Teaspoon Ground White Pepper
• 1 Teaspoon Ground Black Pepper
• 1 Teaspoon Oregano
• 1 Teaspoon Ground Chipotle
Ribs:
• Pork Ribs
• Dijon Mustard

Directions:

1. Line a baking sheet or two with tin foil, and then place your ribs on the baking sheet; set aside. If you only have two racks of ribs one baking sheet will do, but if you are making three or four racks, you will need two baking sheets.
2. In a medium bowl, whisk together all of the spice mix ingredients; set aside.
3. Coat the pork ribs with a layer of Dijon mustard, and then start sprinkling on the spice mix until heavily coated.
4. Cover with saran wrap, followed by tin foil, and then refrigerate overnight before baking, grilling, or smoking.

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