Dry Rub Barbecue Ribs
Pork spareribs, barbecue dry rub and worcestershire sauce come together in this pork β 65 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for grill / broiler and whisk. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Pat the ribs dry, then slide a knife under the thin membrane on the bone side and peel it away so the rub can penetrate.
- Rub a thin coat of yellow mustard over both sides as a binder, then pack on the dry rub evenly and let the ribs rest at room temperature for 30 minutes while you prepare the grill.
- Set up a charcoal or pellet grill for indirect cooking at 110 to 120 C, adding two soaked applewood chunks to the coals for smoke.
- Place the ribs bone side down away from the heat, close the lid, and smoke for about 3 hours, adding the remaining wood chunk after the first hour and keeping the temperature steady.
- Whisk together the Worcestershire sauce, cider vinegar and honey, and spritz or brush the ribs with this mixture every 45 minutes to keep them moist.
- Continue cooking until the meat pulls back from the bone tips and a probe slides in with no resistance, an internal temperature of about 90 to 95 C, roughly 5 to 6 hours total.
- Brush a final coat of the honey-vinegar mixture on, then rest the ribs loosely tented in foil for 15 minutes before slicing between the bones to serve.
You'll use: Grill / broiler Β· Whisk
Ingredient substitutions
- Honey
- maple syrup Β· agave
Tips & common questions
How long does Dry Rub Barbecue Ribs take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of honey?
Try maple syrup. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Dry Rub Barbecue Ribs is an original recipe developed in-house by Consomee. Photo: Applying a spice rub to pork ribs for a barbecue - 20080329.jpg by Daryn Nakhuda., CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.