Thursday, 22 May 2014

Apple Smokey Dry Rubbed BBQ Ribs

This was great, even though it surprised me with how little sugar it contained in comparison to most recipes like it. I did increase the sugar though from what the original recipe called for as I was sceptical about what they were asking for. And it turned out great, with a bit of a kick.

Dry rub recipe adapted from the Food Network.


Dry Rub ( I doubled this and had lots of leftovers (but I don't think a single batch would have been enough for how many ribs I had))
1 Tbsp. Cumin
1 Tbsp. Paprika
1 Tbsp. Garlic Salt
1 Tbsp. Onion Salt
1 Tbsp. Chili Powder
3 Tbsp. Brown Sugar
1/4 Tsp. Salt
1 Tsp. Cayenne Pepper
2 Tsp. Black Pepper

Ribs (I used pork back ribs x2 racks)

1/4 C. Apple Cider Vinegar
1 Tsp. Liquid Smoke


~Combine all rub ingredients and mix (I place everything into a small Ziplock baggie so it's easy to shake to mix, and easy storage too for the extras).
~Place rack of ribs on a sheet of tinfoil, remove membrane.
~Combine vinegar and liquid smoke and brush onto ribs
~Coat ribs generously with rub and pat into meat with hands
~Repeat on the other side
~Wrap up in the tinfoil and allow to sit in the fridge (for however long you have to wait)
~Place tinfoil wrapped meat on BBQ and cook until meat begins to pull away from the bone.


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