Dry Rub for Ribs
Makes 1/3 cup (enough for 2 full racks of ribs)
For the rub:
1 TB Bourbon Smoked Paprika
1 TB Bourbon Smoked Chili Powder
1 TB Bourbon Smoked Sugar
1 TB Bourbon Smoked Garlic Salt
1½ tsp Bourbon Smoked Salt
1½ tsp Bourbon Smoked Pepper
1-2 tsp cayenne pepper (optional add-in)
For the ribs:
2 racks (about 6 lbs) pork baby back ribs
1 cup Bourbon Barrel Foods Barbecue Sauce (optional)
Method
Slather with Bourbon Barrel Barbecue Sauce!
- Combine all the dry rub ingredients together in a small bowl. Whisk to combine. Remove the membrane from the bone side of the ribs. Rub spice mixture all over ribs. Leave rub on ribs for 2 hours (or overnight, if possible) in refrigerator.
- Heat a grill to medium on one side of the grill or light charcoals, burn until ash grey and dump them all on one side of the grill. Grill ribs over indirect heat (the cold side) for 1½-2 hours, turning occasionally, or until meat is tender. If using barbecue sauce, brush sauce on ribs for the last 20 minutes.
- Place ribs (with or without sauce) on hot side of the grill for last 10 minutes, turning frequently, to brown and slightly char the ribs. Remove from grill and rest for 5 minutes before serving.
Bourbon smoked spices are not only delicious but also add a unique depth of flavor to any dish. A dry rub is the perfect way to showcase these spices and enhance the taste of your favorite meats. Here are some tips for creating the perfect bourbon smoked spice dry rub:
- Choose your spices wisely: When it comes to making a dry rub, the type and quality of spices you use is crucial. Bourbon smoked spices like paprika, garlic salt, and pepper are excellent choices for a dry rub. They add a smoky, earthy flavor that complements the meat or veggies.
- Use the right amount of salt: Salt is an essential ingredient in any dry rub, but it's important to use the right amount. Too much salt can overpower the other flavors, while too little can leave your meat bland. A good rule of thumb is to use about 1 tablespoon of salt per pound of meat.
- Add some sweetness: To balance out the smoky flavors of the bourbon smoked spices, consider adding a touch of sweetness to your dry rub. Brown sugar, honey, or maple syrup are all great options.
- Let it sit: Once you've applied the dry rub to your meat, let it sit for at least an hour (or longer if possible). This will allow the flavors to penetrate the meat and create a delicious crust when cooked.
- Experiment with different meats: While bourbon smoked spice dry rubs are perfect for beef and pork, don't be afraid to experiment with other meats. Chicken, fish, and even vegetables can all benefit from the smoky, spicy flavors of a bourbon smoked spice dry rub.
Bourbon smoked spices are not only delicious but also add a unique depth of flavor to any dish. A dry rub is the perfect way to showcase these spices and enhance the taste of your favorite meats. Here are some tips for creating the perfect bourbon smoked spice dry rub:
- Choose your spices wisely: When it comes to making a dry rub, the type and quality of spices you use is crucial. Bourbon smoked spices like paprika, garlic salt, and pepper are excellent choices for a dry rub. They add a smoky, earthy flavor that complements the meat or veggies.
- Use the right amount of salt: Salt is an essential ingredient in any dry rub, but it's important to use the right amount. Too much salt can overpower the other flavors, while too little can leave your meat bland. A good rule of thumb is to use about 1 tablespoon of salt per pound of meat.
- Add some sweetness: To balance out the smoky flavors of the bourbon smoked spices, consider adding a touch of sweetness to your dry rub. Brown sugar, honey, or maple syrup are all great options.
- Let it sit: Once you've applied the dry rub to your meat, let it sit for at least an hour (or longer if possible). This will allow the flavors to penetrate the meat and create a delicious crust when cooked.
- Experiment with different meats: While bourbon smoked spice dry rubs are perfect for beef and pork, don't be afraid to experiment with other meats. Chicken, fish, and even vegetables can all benefit from the smoky, spicy flavors of a bourbon smoked spice dry rub.
