Recipe courtesy of Melissa Cookston, from Memphis BBQ Co..
Quick and Easy BBQ RubEdit
- 1 cup turbinado sugar, ground
- 1/4 cup kosher salt
- 6 tablespoons Spanish paprika
- 4 tablespoons chili powder
- 2 tablespoons granulated garlic
- 1 tablespoon onion powder
- 2 teaspoons ground cumin
- 2 teaspoons ground mustard
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon black pepper, coarse ground
- One 2.25-pound slab of baby back pork ribs (also known as loin-back ribs)
- 2 tablespoons yellow mustard
- 2 tablespoons BBQ sauce, for glazing, optional
For the rub:
- The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together.
For the ribsEdit
- Take a slab of ribs and turn over so the curved side is up.
- Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.
- Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning.
- Turn the ribs over and repeat the process.
- Cover and store in the refrigerator overnight.
- Start a smoker and bring the temp to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor.
- Place the ribs in the smoker, curved side down.
- Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 1/2 hours.
- Check for tenderness by testing if the bones will pull apart with a slight bit of pressure.
- If they are still tough, allow to cook for another 30 minutes.
- Remove from the smoker.
- For dry-style ribs, sprinkle with about 1 tablespoon rub.
- For wet-style ribs, glaze with the BBQ sauce.
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