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Best Dad’s Ribs Recipe with 30-Year Perfected Dry Rub for Easy BBQ Success

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A time-tested ribs recipe featuring a 30-year perfected dry rub that creates tender, juicy, and flavorful ribs with a perfect balance of smoky, sweet, and spicy notes. Ideal for gatherings and easy to master even for grill novices.

Ingredients

Scale
  • 1/4 cup brown sugar
  • 2 tablespoons paprika (preferably Smoky Sweet Paprika)
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried mustard powder
  • 1 teaspoon chili powder
  • 2 racks pork baby back ribs (about 3–4 pounds / 1.4–1.8 kg)
  • 2 tablespoons olive oil
  • Apple cider vinegar (optional, for spritzing during cooking)

Instructions

  1. Remove the silver skin membrane from the back of the ribs by sliding a butter knife under it and pulling it off with a paper towel for grip (approx. 10 minutes).
  2. Combine all the dry rub ingredients in a mixing bowl and stir thoroughly to blend evenly (5 minutes).
  3. Lightly brush both sides of the ribs with olive oil to help the rub stick and seal in moisture.
  4. Generously massage the dry rub all over both sides of the ribs, pressing it in firmly but gently (10 minutes).
  5. Wrap the ribs in plastic wrap or place them in a covered container and refrigerate for at least 1 hour, or overnight for deeper flavor penetration.
  6. Prepare your grill for indirect heat: for charcoal, pile coals to one side; for gas, light only half the burners. Aim for a steady temperature of about 250°F (121°C) (15 minutes).
  7. Place ribs meat side up on the cool side of the grill. Close the lid and cook low and slow for about 2 hours, avoiding frequent peeking.
  8. Optionally, every 30 minutes, lightly spritz ribs with apple cider vinegar to keep them moist and add tangy brightness.
  9. After 2 hours, remove ribs and wrap them tightly in aluminum foil to trap steam. Return to grill for another 1 hour to tenderize (optionally add a splash of apple juice inside the foil).
  10. Unwrap ribs and place back on grill for 30 minutes to firm up the crust and develop the perfect bark.
  11. Check for doneness: ribs should be tender and pull away from the bone easily, with an internal temperature near 190°F (88°C).
  12. Let ribs rest for 10 minutes before slicing between the bones.

Notes

Remove the silver skin membrane for better flavor penetration and tenderness. Use indirect heat to avoid charring and drying out the ribs. Spritzing with apple cider vinegar every 30 minutes helps keep ribs moist. Rest ribs after cooking to distribute juices evenly. If no grill is available, bake ribs wrapped in foil at 275°F (135°C) for 3 hours and finish under the broiler for crust. Adjust cooking times if using beef ribs.

Nutrition

Keywords: ribs, BBQ ribs, dry rub, pork ribs, baby back ribs, grilling, barbecue, easy ribs recipe, smoky ribs, tender ribs

Find it online: https://coracooks.com/best-dads-ribs-recipe-with-30-year-perfected-dry-rub-for-easy-bbq-success/