BBQ Dry Rub Ribs (Print-Friendly Version)
Smoky, juicy ribs with a flavorful dry rub, slow-cooked on the BBQ for melt-in-your-mouth tenderness.
# Ingredients:
→ Pork Ribs
01 -
2 racks meaty pork ribs
→ Dry Rub Seasoning
02 -
2 tablespoons soft brown sugar
03 -
1 teaspoon paprika
04 -
2 teaspoons fine salt
05 -
1 teaspoon ground black pepper
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
0.5 teaspoon mild chilli powder
09 -
1 teaspoon dried oregano
→ Mop Mixture
10 -
1 tablespoon reserved dry rub
11 -
120 millilitres chicken stock
12 -
60 millilitres apple cider vinegar
# Steps:
01 -
Preheat the barbecue or smoker to 120°C and arrange for indirect heat, using applewood chips for best flavour.
02 -
Take pork ribs out of the refrigerator one hour prior to cooking to allow them to reach room temperature.
03 -
Using a butter knife or spoon, slide under the membrane on the bone side, then grip with a paper towel and peel off completely.
04 -
Combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, chilli powder, and oregano in a bowl. Stir until evenly mixed.
05 -
Pat ribs dry and sprinkle 1 tablespoon of dry rub per rack over the surface, coating evenly but not heavily.
06 -
Place a heatproof pan or foil tray with water or diluted chicken stock beneath the grill area of the barbecue to maintain moisture during cooking.
07 -
Place prepared ribs on the barbecue grate over indirect heat. Close the lid and smoke for 2 hours.
08 -
In a bowl, mix 1 tablespoon of reserved rub, chicken stock, and apple cider vinegar until dissolved.
09 -
After 2 hours, remove ribs, brush with the mop mixture, then tightly wrap each rack in foil. Return to the barbecue for 1 to 2 additional hours, checking after 1 hour for tenderness.
10 -
Once the meat starts to pull back from the bones, remove from heat and let rest, wrapped, for 20 minutes.
11 -
Before serving, mop ribs again and sprinkle with remaining dry rub. Slice between the bones to portion.
# Notes & Tips:
01 -
For best results, select thick, meaty ribs from a butcher as leaner ribs cook faster and may dry out.
02 -
Setting up indirect heat prevents direct flames from drying the meat and allows gentle smoking.
03 -
Removing the membrane improves texture and permits seasonings and smoke to penetrate the meat.
04 -
A water or stock-filled tray beneath the ribs ensures moisture retention during the smoking process.
05 -
Total cook time varies based on meatiness; ribs are done when the meat retracts from the bones and remains juicy but firm.