Barbecue Ribs Dry Rub Recipes

When it comes to cooking food outdoors, there are a variety of methods and techniques. Some people use charcoal, others use wood. Still others prefer convenient gas grilling. Regardless of what technique you use to cook your meat outdoors, you need the right seasonings. While some people prefer slow simmered sauces, others swear by dry rubs.

Originally, dry rubs were used to preserve meat. However these days, most people use dry rubs to impart flavor, seal in moisture and create a flavorful barrier. Ribs go especially well with dry rubs. Here are some great barbecue ribs dry rub recipes you can try next time you're preparing pork ribs.

Spicy BBQ Rub

1 tsp onion powder 1 tsp garlic powder 1 tsp ground ginger 1 tsp black pepper 1 tsp salt 1 tsp cayenne pepper 1 tsp paprika

Mix all ingredients together and store in a cool, dry place until ready to use.

Barbecue Ribs Dry Rub Recipe

1 tbsp cumin powder 1 tbsp thyme 1 tsp salt 2 tbsp black pepper ½ tbsp cayenne

Blend all ingredients and store in a cool, dry location until ready to use.

Tennessee Style Rib Rub

3 tbsp paprika 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp basil 1 tbsp mustard powder 1 tsp red pepper 1 tsp black pepper

As always, blend all ingredients and store in a cool dry place.

Tips for Dry Rubs:

Experiment with your own dried spices to come up with a rib rub that's uniquely yours. As a general rule, heat such as that found in red pepper is well balanced by something mellow and sweet like brown sugar or ginger. Paprika is always good in barbecue rubs, as is garlic, salt and pepper. When coating the ribs before cooking, rub the spices into the meat and cover the surface thoroughly. Let the spices set on the meat for a few hours in the refrigerator before cooking. This allows the flavor to soak in. If you find you need moisture when cooking, try brushing the ribs with honey.

Once you've experimented with different barbecue ribs dry rub recipes, you'll never want to go back to barbecue sauce again!

Copyright 2006 Jim Sterling - All Rights Reserved

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