When I was a kid, my all-time favourite ribs came from a locally owned restaurant: they were grilled dry, without any sauce on them, and covered in a savoury rub that made them exquisite on their own, and even more amazing when coupled with a sweet-hot sauce (added on your plate as a condiment would be).
A few years ago I decided to set upon the adventure of recreating this recipe, or at least something inspired by it. The fruits of my labour yielded a recipe for rib rub and another for rib sauce. I prepare ribs for our family using these two recipes, and the following method.
BBQ Dry Rub Ribs
- Unpackage the ribs and remove any large sections of fat from the meaty (convex) side
- If the bone (concave) side is shiny, the butcher likely left the membrane on; remove it using the following procedure: starting at one edge, carefully separate the thin translucent skin-like material from the meat and peel back
- After removing the membrane and fat, rinse the raw meat with cold water to remove any excess pieces as well as any blood that may have accumulated through these processes
- Generously apply rib rub to both sides of the rib, pressing the seasoning into the meat using your hands or a spoon
- Wrap the ribs in foil and refrigerate for at least four hours or (ideally) overnight
- Preheat your grill to around 200°F
- Place the ribs bone side down on the grill; I typically use a 30 minute cycle with approximately 20 minutes on the bone side, and then 10 minutes on the meat side
- The fact that a 30 minute cycle is an excellent pace for beer consumption while remaining upright is purely coincidental
- Since meat thickness will vary, all times are approximate, but I have found that it takes about 1.5 hours to fully cook the ribs; the first rule of thumb is to check that the meat is at least 160Â°F using a thermometer, and the second rule is to make sure the meat cooks back to expose around 5-10mm of bare bone
- Carve ribs into single bone pieces and serve with rib sauce and a side of corn bread.
Keeping your fingers clean either during or after a meal of messy ribs can be challenging. However, our family has found the BEST way for keeping fingers clean and grease free! Each of us gets a warm, wet Norwex Travel Sized Envirocloth to use throughout the meal. Our rib dinners just wouldn’t be complete without these cloths on the side. This is a fantastic way to keep our hands clean in an environmentally friendly AND effective way!
This post was written by my hubby! He says he is “A husband, a father, and an engineer. In that order.”