Ribs with Big D’s Dry BBQ Rib Rub
Learn from Dennis, and experiment with ingredients to customize your rub. Here is his recipe for barbecued ribs.
Recipe by Dennis McCullah
Thursday, May 22, 2008
Photo by Peter H. Chang
Dave’s Gourmet Jalapeño BBQ Sauce
Premium barbecue sauce is the base for this semi-homemade grilling staple.
Grilled Vegetable Medley
Toss these veggies on the grill using a grill pan or basket. Add some extra flavor with fresh herbs or dry rub, substituted for salt and pepper.
Notes from Big D: I have searched out spices for years that suit my tastes. You should do the same. Experiment with ingredients to customize your rub. For example, I buy roasted chili powder from a barber shop in Sante Fe, N.M. I buy my paprika from a store specializing in spices from Spain.
Ingredients:
Up to 6 racks of ribs
Dry Rub:
4 tablespoons chili powder
10 tablespoons torbino sugar
4 tablespoons ground cumin
6 tablespoons freshly ground black pepper
4 tablespoons Kosher salt
8 tablespoons paprika
Preparation:
Preheat oven to 185º.
Mix ingredients of dry rub. Rub ribs thoroughly with dry rub on all sides and the ends. Place ribs on rib rack or on baking sheets. No need to turn ribs. When ribs are done to desired level, let them stand for 5 to 10 minutes before serving.
Cook ribs up to 3 hours. The slower the better, as the slow cook will infuse the spices into the meat and the ribs will be tender.
Each rack makes three servings.
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