By Pat Koch
I was asked for a recipe for a dry rub for spareribs. I am printing two that have different ingredients. One is for grilling and the other gives instructions for cooking in the oven. Both could be used either way. Now that the weather is warmer, it’s grilling time.
Memphis Style Rib Rub
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoon cayenne
Mix ingredients together. Store in an airtight container. Spread evenly on ribs that have been patted dry and let sit until the rub appears moist. Grill as desired.
Yield: enough for one rack of ribs
Source: About.com: Barbecues & Grilling (Internet)
Dry Rub Pork Ribs
1 - 2 racks pork ribs
1 teaspoon garlic powder
1 teaspoon red pepper flakes (can be cut in half)
1/2 teaspoon paprika
1 teaspoon fresh ground black pepper
1 teaspoon mustard powder
2 teaspoons salt
3 teaspoons brown sugar
Preheat oven to 325 degrees. Cut pork ribs into sections of 3 or 4 bones. Mix remaining ingredients well, sprinkle on both sides of ribs and rub into the meat. Seal rib sections in foil with a tablespoon of water in each package, and bake for 2 hours on a cookie sheet in the center of the oven. Open foil carefully as steam escapes. Ribs can be crisped under the broiler or on a hot BBQ, if desired. “Meat will fall off the bone.”
Source: Recipezaar (Internet)
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