How to Make a Tasty and Satisfying Rub For Ribs

A dry rub can be created using herbs, spices and sugars. Kosher salt is best for this purpose as it doesn’t have a chemical taste, and it draws moisture out of meat. It’s important to note that brown sugar will caramelize at a high temperature, so it’s advisable to use fine kosher salt. If you can’t find kosher salt, you can always purchase regular table or granular sea salt.

The ribs can be refrigerated overnight or up to 48 hours before grilling. The herbs should be doubled or tripled for an even deeper flavor. The seasoning should be evenly distributed throughout the ribs. The ribs should be covered tightly with plastic wrap and left refrigerated for at least 4 hours. Once rubbed with the rub, the meat should be chilled for at least four hours. The ribs rub can be stored in an airtight container for up to a year.

Choose the Right Ingredients

If you are making a dry rub, you can also use olive oil or yellow mustard instead of Dijon. This dry rub is more sticky and holds its flavor better. You can add cayenne to the rub to get the right heat for the ribs. Just remember not to allow the meat to stand out in the wet, as the excess moisture can dry it out. This will cause the ribs to get dry.

To start your rub, combine the paprika, cumin and brown sugar in a small bowl. Mix it well and transfer the mixture to another small bowl. To add more flavor, add in some salt, garlic powder, and a few drops of water. This mixture should be thick enough to wrap the ribs completely. When you are done, place the foil on the rack to roast.

Applying the Ribs Rub

Once the ribs are ready to roast, you should prepare the rub by rubbing the meaty side of the ribs with the spice mixture. Once the ribs are well-rubbed, you should wrap them in large pieces of foil. Once the ribs have been roasted, remove the membrane with a kitchen shear. Afterwards, the ribs will fall off the bone.

When applying a dry rub, you should make sure that the mixture contains not too much salt or sugar. The longer the rub is applied to the ribs, the better it will taste. A dry rub has a spiciness that doesn’t overwhelm the meat, but it does give it a great flavor. The ingredients you need for a dry rub are brown sugar, paprika, chilli powder, and pepper. You can also add ground mustard and herbes de Provence.

Once applied and chilled, your ribs are now ready for cooking and serving. Barbecue the ribs to your liking and serve. Your guests will instantly enquire as to how you made this delicious ribs rub!