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HomeHealthWonderful Rib Rub Recipe - Match Foodie Finds

Wonderful Rib Rub Recipe – Match Foodie Finds


Lastly a rib rub recipe with no components that packs wonderful taste! Make a batch of this dry rub for ribs with components you doubtless have already got in your pantry.

Whether or not you’re making ribs on the grill, sous vide ribs, or our simple oven baked ribs, you’ll love this all-purpose dry rub for ribs.

Rib rub ingredients on a plate.

BEST Rib Rub Recipe

Should you’re making ribs, it’s time to whip up a batch of our go-to rib rub! It’s completely savory and candy, and works nice for oven-baked ribs, ribs on the grill, and extra.

Plus, this rib rub recipe tastes higher than any store-bought rub, plus there aren’t any fillers or bizarre components which you could’t pronounce in it. A win-win!

Why you’ll adore it!

  • This rib rub is the proper quantity of savory and candy.
  • It doesn’t require you to run to the shop and purchase a bunch of spices you’ll by no means use once more.
  • It’s solely 9 components — and bonus, you in all probability have these all on-hand at house already in your pantry.
Rib rub ingredients in bowls.

Rib Rub Recipe Components

What does this rib rub style like?

This rib rub is the proper mixture of candy and savory. Slightly candy because of the brown sugar, and rather a lot savory because of the garlic, salt and pepper, and chili powder.

Make it sweeter: Enhance the brown sugar beginning with 1 tsp., and style to your liking.

Make it spicier: Enhance the purple pepper flakes by 1/2 tsp., and style to your liking.

Make it tremendous spicy: Add 1 tsp. of cayenne pepper.

how a lot rib rub ought to I take advantage of?

Per 2-3 lbs. of ribs —> use round 4-6 tablespoons of rib rub.

Rib rub n a jar.

How lengthy can you allow dry rub on ribs?

We suggest letting your rib rub sit on the meat for a minimum of half-hour however as much as in a single day. Should you’re not utilizing a rib marinade, we suggest letting the dry rub set for longer to make sure nice taste.

More often than not, the longer the ribs sit within the spices, the extra flavorful it is going to be!

spice jars.

Glass

Spice Jars

Set up your selfmade spices with this empty glass spice jar set!

Purchase Now!

Dry rub on a rack of ribs.

The best way to Make Rib Rub

Making a batch of this rib rub couldn’t be simpler!

  1. Mix all the components for the dry rub in a bowl till and blend to mix.
  2. Use this dry rub on our grilled rib recipe, oven-baked ribs, or sous vide ribs or 2 to three lbs. of any child again ribs recipe by sprinkling it onto the ribs and utilizing your fingers to therapeutic massage it in.
  3. Retailer leftover rib dry rub in an hermetic container in a cool, darkish place for as much as 3 months.

The best way to Use this Dry Rub

  1. Place your required lbs. of of child again ribs on a rimmed baking sheet.
  2. Sprinkle on the rib rub, massaging it into the ribs on all sides. Be sure all components are lined and be beneficiant!
  3. Let sit for a minimum of quarter-hour earlier than cooking the ribs.

Grilled ribs with corn on the cob.

strive it!

Ribs on the Grill

Use this dry rub for ribs on our wonderful grilled rib recipe — it’s the proper match!

get recipe

Dry rub on a rack of ribs.

FAQs

How lengthy ought to rub be on ribs earlier than cooking?

You must let your ribs set with the dry rub for a minimum of quarter-hour, however as much as 48 hours if refrigerated. quarter-hour is the minimal period of time wanted to tenderize the meat.

What dries out ribs?

Dry ribs are usually a results of forgetting to take away the membrane or cooking them to sizzling and too quick. Both or each of those variables will lead to a chewy and dry rib.

Why dry rub ribs?

Utilizing a dry rub on ribs earlier than cooking them will present for wonderful taste and a deliciously caramelized exterior. Don’t skip the dry rub!

Storage

Retailer your rib rub in a glass, hermetic container in a cool, darkish place like a spice cupboard. This recipe will last as long as 3 months.

Dry rubbed ribs on a plate.

Images: pictures taken on this put up are by Ashley McGlaughlin from The Edible Perspective.

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