11 October, 2020
Morgans Dry Rub Rib Recipe
Ingredients:
1 rack of spare or babyback pork ribs
Yellow mustard
Rib rub – ie… Bad Byron’s Butt Rub / 2 Gringos Chupacabra Ribnoxious / PlowBoys YardBird / Heath Riles Cherry Rub / Killer Hogs Hot BBQ Rub / Grill Mates Mesquite, Hickory, or Apple
Brown sugar
Parkay squeeze butter
Directions:
Allow rack of ribs to reach Room temperature. With a butter knife Gently pull the membrane off of the bone from the bottom of the 3rd rib in. Work butter knife up the rib bone till it has released enough to get a couple fingers underneath. Using a paper towel grab the membrane firmly and tear off down one side of the ribs. Repeat for remaining side.
Apply yellow mustard to underside of ribs, this will act as a binder for the rib rub.
Add rub liberally to ribs, flip over and repeat process.
Smoke ribs @ 225°-260° with your choice of wood for 2 hours. I prefer a fruit wood ie. Apple / Cherry / Peach paired with either Mesquite or Pecan when smoking pork. I Recommend spritzing with apple juice or apple cider vinegar every 20min after the 1st 45min. After 2 hours, wrap ribs in foil with brown sugar and parkay butter. At this point smoke is no longer needed, just hot coals. Grill for 2 more hours.
Unwrap ribs and grill for the last hour. When finished pull ribs, wrap in foil and then wrap a towel around foil. Place in cooler or cold oven to rest for 30min-1hr. Take a picture…. brag to your friends and enjoy!!!!
One thought on : 1
Thank you Devon! Any changes you make for the better would greatly be appreciated and added to the recipe