Right. Recommend Rib Rub Recipes

vernplum

vernplum

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Hi. I got all these baby back ribs. What shall I do with them? I'm thinking some kind of dry rub, a slather in BBQ sauce and foil-wrapped in the oven, but I'm not super experienced cooking these so looking for recommendations pls:

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for pork ribs:
it really depends on your own tastes / likes - many many different approaches.

I prefer the very tender fall off the bone style - so it's salt&pepper, wrap tightly in foil, bake at 250'F/120'C for 4-5 hours.
add bbq sauce on service . . . .

the low&slow cook keeps them very tender.
 
I like to soak in a brine/sugar solution a couple of days, maybe add smoke, and then cook low and slow. Finish off with some high heat for a char if desired. If the silver skin is on there remember to pull it off before marinating.
 
I like ribs caveman style. They need to have a bite. So no wrapping for me.
Rub can be anything, just what I feel like that day. Cajun spice, Indonesian/Malay rub, Portuguese whatever
I make my own rubs. Without salt. Giving me the option to use fish or soy sauce instead
 
vernplum said:
Hi. I got all these baby back ribs. What shall I do with them? I'm thinking some kind of dry rub, a slather in BBQ sauce and foil-wrapped in the oven, but I'm not super experienced cooking these so looking for recommendations pls:

View attachment 127784
Click to expand...

We like them fall off the bone here and do the oven method, though sometimes we finish on the grill if the weather is cooperating. A lot of people remove the membrane but we don't bother anymore. I did it a few times and we really didn't notice any difference.

I usually put a mixture of Cajun seasoning (not sure if you can get that there) and garlic powder and sprinke generously across the top, then wrap in foil and bake for about an hour at 250F, then turn the heat up to 375F for about 15 minutes, then turn down to 250 again. Total cooking time is usually 3 hours depending on the size of the ribs. I would pull them out after 2.5 hours and stick a fork into them to gauge tenderness. At the end, I open the foil and put sauce across the top and finish on low broil for about 10 minutes (or finish on the grill). Everyone who has eaten them this way at my house loves them, even the cavemen who usually like them a bit chewy!

I wanted to add that the blast up to a higher heat for 15 minutes helps the fibers in the meat break down faster, or so I have read. It does shorten the cooking time and keeping it low and slow and the foil sealed keeps the moisture in.
 
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JAS_OH1 said:
We like them fall off the bone here and do the oven method, though sometimes we finish on the grill if the weather is cooperating. A lot of people remove the membrane but we don't bother anymore. I did it a few times and we really didn't notice any difference.

I usually put a mixture of Cajun seasoning (not sure if you can get that there) and garlic powder and sprinke generously across the top, then wrap in foil and bake for about an hour at 250F, then turn the heat up to 375F for about 15 minutes, then turn down to 250 again. Total cooking time is usually 3 hours depending on the size of the ribs. I would pull them out after 2.5 hours and stick a fork into them to gauge tenderness. At the end, I open the foil and put sauce across the top and finish on low broil for about 10 minutes (or finish on the grill). Everyone who has eaten them this way at my house loves them, even the cavemen who usually like them a bit chewy!

I wanted to add that the blast up to a higher heat for 15 minutes helps the fibers in the meat break down faster, or so I have read. It does shorten the cooking time and keeping it low and slow and the foil sealed keeps the moisture in.
Click to expand...
I remove the membrane if marinating or using a rub.
 
Barriehie said:
I remove the membrane if marinating or using a rub.
Click to expand...
I understand the concept, I just find that cooking it in the oven wrapped in foil the steam helps the rub permeate the meat. I think that it's really important when grilling, though, as the marinade rub can coat more of the meat surface.

I will remove any excess membrane hanging off the rack but that's usually only on those big racks. I kinda like it when it's crispy, but I find the excess membrane to be a little chewy and unpleasant. Baby backs don't seem to have that so much.

I bought my DH a new grill (a small Weber) for his birthday a few weeks ago and it's still in the box in the garage, LOL. It might be awhile before he can handle putting it together.
 
CookieMonster said:
for pork ribs:
it really depends on your own tastes / likes - many many different approaches.

I prefer the very tender fall off the bone style - so it's salt&pepper, wrap tightly in foil, bake at 250'F/120'C for 4-5 hours.
add bbq sauce on service . . . .

the low&slow cook keeps them very tender.
Click to expand...

OK. Low and slow. Seems like a logical approach.
 
Barriehie said:
I like to soak in a brine/sugar solution a couple of days, maybe add smoke, and then cook low and slow. Finish off with some high heat for a char if desired. If the silver skin is on there remember to pull it off before marinating.
Click to expand...

I'd never considered brining. Might give that a go.
 
JAS_OH1 said:
We like them fall off the bone here and do the oven method, though sometimes we finish on the grill if the weather is cooperating. A lot of people remove the membrane but we don't bother anymore. I did it a few times and we really didn't notice any difference.

I usually put a mixture of Cajun seasoning (not sure if you can get that there) and garlic powder and sprinke generously across the top, then wrap in foil and bake for about an hour at 250F, then turn the heat up to 375F for about 15 minutes, then turn down to 250 again. Total cooking time is usually 3 hours depending on the size of the ribs. I would pull them out after 2.5 hours and stick a fork into them to gauge tenderness. At the end, I open the foil and put sauce across the top and finish on low broil for about 10 minutes (or finish on the grill). Everyone who has eaten them this way at my house loves them, even the cavemen who usually like them a bit chewy!

I wanted to add that the blast up to a higher heat for 15 minutes helps the fibers in the meat break down faster, or so I have read. It does shorten the cooking time and keeping it low and slow and the foil sealed keeps the moisture in.
Click to expand...

A grill/broil at the end sounds like a good finishing touch. I have Old Bay - is that like a Cajun seasoning or similar? The Web says it's quite good as a rub.
 
vernplum said:
A grill/broil at the end sounds like a good finishing touch. I have Old Bay - is that like a Cajun seasoning or similar? The Web says it's quite good as a rub.
Click to expand...
Well no, it's more of a seafood seasoning in my opinion. It's a staple seasoning in my pantry but I've never used it as a pork seasoning. Not saying it wouldn't be good though. Cajun spice has a bit of cayenne and other stuff in it too but not heavy on the bay I think.

I've used a lemon pepper and garlic powder before that liked quite well. Why don't you try mixing some powdered seasonings together, tasting it, and adjust to your preference before adding?
 
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