Rib Rub

Rib Rub

8.00

This rub is sweet & has a little bit of a kick to it.  Can also be use on pork & chicken. This blend has brown sugar, paprika, onion, garlic, chili powder, unrefined sea salt, pepper and spices.

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OVEN BAKED, CHAR GRILLED RIBS

FOR THE RIBS: PREHEAT THE OVEN TO 275 DEGREES 

LINE A BAKING SHEET WITH FOIL, ENOUGH TO FOLD OVER THE RIBS, APPROXIMATELY TWICE THE SIZE OF THE BAKING SHEET. 

PLACE THE RIBS ON THE PREPARED BAKING SHEET. GENEROUSLY SPRINKLE THE RIBS ON BOTH SIDES WITH RIB RUB. RUB IN WELL. PLACE THE RIBS MEAT-SIDE DOWN AND FOLD THE FOIL TIGHTLY AROUND THE RIBS TO MAKE A SEALED PACKET. BAKE THE RIBS UNTIL THEY BECOME PLIABLE BUT NOT FALLING APART, 2 TO 2 1/2 HOURS. RIBS ARE DONE WHEN THE MEAT PULLS AWAY FROM THE BONE.

PREHEAT A GRILL ON HIGH HEAT. JUST BEFORE SERVING, SLATHER THE RIBS WITH BBQ SAUCE AND CHAR THEM ON THE GRILL, BASTING THEM WITH THE SAUCE AND TURNING AS THEY CHAR UP. SERVE THE RIBS WITH EXTRA BBQ SAUCE ON THE SIDE. 

 

RIB RUB BARBEQUE SAUCE

  • 2 CUPS KETCHUP
  • 1 CUP BROWN SUGAR
  • ½ CUP MOLASSES
  • ¼ CUP WORCESTERSHIRE SAUCE
  • ¼ CUP SOY SAUCE
  • 3 TBL. RIB RUB

COMBINE ALL INGREDIENTS, MIXING WELL. 

BASTE ON RIBS, CHICKEN, PORK