A friend taught me how to make the best ribs. The secret is low & slow--250 degrees for 4-6 hours. You know they're done when the meat pulls away from the bone. After removing from the oven, wrap in aluminum foil then place in a brown paper bag.
Prepare the rib by removing the membrane from the underside of the ribs. I like baby backs. Rinse and dry.
I made 3 different types. The first type is just rubbed with garlic salt & freshly ground black pepper.
The 2nd is rubbed with Penzey's Arizona Spice.
And, the 3rd is a rub I found heygrillhey.com.
Best Dry Rub for Ribs
1/4 cup brown sugar
2 tsp Kosher salt
2 tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
1/2 tsp cinnamon
1/2 tsp celery salt
1/4 tsp cayenne pepper
Mix all ingredients and rub on ribs
All 3 were good. The salt & pepper was surprisingly tasty. The Arizona mix had a little more flavor and the Best Dry Rub from heygrillhey.com had a nice sweet flavor.
2020 08 23
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