A perfect rub for all your meats and other options (maybe vegan). This rub is great because the lack of sugar doesn’t promote premature browning during long cooks.
Dry rubs are great for adding flavor directly to the meat. If you use a dry rub with salt in it, be sure to give meat enough time to let the flavors penetrate the meat. 8 to 10 hours is a good time frame, but if you can let it rest overnight its even better.
- 3 Tbsp paprika
- 4 tsp chili powder
- 1 ½ tsp cayenne pepper
- 4 tsp black pepper
- 4 tsp sea salt or Himalayan salt
- 2 Tbsp oregano
- 4 tsp dry garlic
- 4 tsp onion powder
- 2 tsp cumin
- First at all, you can add a thin coating of olive oil, mustard or vinegar to your ribs before you cook them. This helps the dry rub hold onto the ribs better.
- In a small bowl mix the rub ingredients. Coat both sides of your ribs with the rub. Keep your ribs overnight in the fridge to allow the rub to seep into the ribs.
- Prepare the grill for indirect low heat at 250° to 350°F/120° to 180°C. You can place a large disposable foil pan on the empty side of the charcoal grate and fill the pan about halfway with water.
- At this point you can add a couple of Grilier Gourmet blocks to your hot coals to enhance the flavors naturally, Rosemary&Sage or Oregano will be great.
- Put the cooking grate in place. Put the baby back ribs over the grill. Close the lid. Let the ribs cook for 1 hour. During that time, maintain the temperature between 250° to 350°F/120° to 180°C.
- The baby back ribs are done when the meat has shrunk back from most of the bones by about 1/2 inch /12 millimeters. If the meat does not tear easily, continue to cook the racks. The total cooking time could be anywhere between 3 to 4 hours. Not all racks will cook in same amount of time. Lightly brush the cooked racks with some sauce (see our SUGAR FREE bbq sauce) and, if desired for crispiness, cook them over direct heat for a few minutes.
- Transfer to a sheet pan and tighly cover with aluminum foil. Let rest for 10 to 15 minutes before serving. Move the racks to a chopping board and cut between the bones into individual ribs.
- Serve warm.
** TIP: For cooking times longer than 2 hours, most meat will benefit from wrapping in foil. For example, baby back ribs will take roughly 4 hours while spare ribs will take closer to 5 hours and both should be wrapped after 2 ½ hours. This will help tenderize the meat,and maintain a beautiful color to the product rather than it becoming too dark or black. To wrap the ribs, lay them meat side down on top of a sheet of heavy duty aluminum foil.