Dry Rub for Ribs
Dry Rub for Ribs
Makes 1/3 cup (enough for 2 full racks of ribs)
For the rub:
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
- 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.
*alternate oven directions: bake rubbed ribs on a foil lined, rimmed baking sheet at 300 degrees for 1-1/2 to 2 hours or until tender. If using sauce, brush on ribs for last 20 minutes of cooking time. Rub would also be excellent on chicken, pork chops or steak.