The secrets to super tender and flavorful ribs are right here.
Serious pit masters spend years perfecting the exact ratio of spices for their own personal styles.
Sounds easy, right?
Simply Recipes / Mihaela Kozaric Sebrek
It is, sorta.
Just don’t use an oven.
Again, slow is good.
Simply Recipes / Mihaela Kozaric Sebrek
Use our rib rub as a guide, and play with it to your own taste.
What are your favorite ingredients in your barbecue rubs?
Updated from the recipe archive, first published 2011
Yellow Mustard: Yes or No?
Simply Recipes / Mihaela Kozaric Sebrek
It’s almost an American tradition to argue about best way to make any kind of ribs.
The dry rub ingredients include salt.
Or, salt the ribs 12 hours ahead of time, cover, and refrigerate.
Simply Recipes / Mihaela Kozaric Sebrek
Then add the rub to the ribs right before cooking.
Regular spare ribs are fine, too.
The 5 hour cooking time is minimum on these ribs.
Simply Recipes / Mihaela Kozaric Sebrek
They may take longer depending on the size of your ribs.
Ingredients
2St.
Lay the rack on a work surface with the curved side up.
Simply Recipes / Mihaela Kozaric Sebrek
Grab the membrane in a corner and give it a firm pull.
Wad up a paper towel and use that to help get a better grip if you gotta.
Just keep pulling and the membrane should come off in one piece.
Simply Recipes / Mihaela Kozaric Sebrek
Repeat with the other rack of ribs.
Mix all the dry ingredients together.
Rub them all over the ribs and, if you have time, set them in the fridge overnight.
Simply Recipes / Mihaela Kozaric Sebrek
Get your grill or smoker going.
confirm you have a spot to put the ribs that is not directly over the heat source.
Lay the ribs down.
Simply Recipes / Mihaela Kozaric Sebrek
They should not sizzle.
If they do, cool the grill down until the ribs no longer sizzle when placed down.
Cover the grill or smoker and walk away for 1 hour.
Simply Recipes / Mihaela Kozaric Sebrek
When you rotate the ribs, keep monitoring the grill temperature so it’s in that 200 to 220F.
How do you know when the ribs are done?
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