Dave’S Ribs

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
Boldly seasoned dry-rubbed pork ribs with a sweet, spicy, and smoky crust
Dave's Ribs recipe image

This recipe delivers incredibly flavorful pork ribs using a robust dry rub that balances heat, sweetness, and savory depth. The secret lies in the generous coating of black pepper, paprika, and sugar, which creates a delicious crust when cooked low and slow. Perfect for backyard gatherings, family dinners, or any occasion where you want impressive, finger-licking results. The overnight marination ensures the spices penetrate deep into the meat, resulting in tender, juicy ribs that fall off the bone. It’s a straightforward process that yields professional-quality barbecue at home without needing a complex sauce.

Dave's Ribs recipe image
Print Recipe

Dave’S Ribs

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 409.8

Description

This recipe delivers incredibly flavorful pork ribs using a robust dry rub that balances heat, sweetness, and savory depth. The secret lies in the generous coating of black pepper, paprika, and sugar, which creates a delicious crust when cooked low and slow. Perfect for backyard gatherings, family dinners, or any occasion where you want impressive, finger-licking results. The overnight marination ensures the spices penetrate deep into the meat, resulting in tender, juicy ribs that fall off the bone. It&# 226;ÂÂs a straightforward process that yields professional-quality barbecue at home without needing a complex sauce.

Ingredients

Directions

  1. Trim excess fat from the pork ribs and remove the silverskin membrane from the bone side by sliding a knife under it and pulling it off with a paper towel.
  2. In a small bowl, combine the ground black pepper, paprika, sugar, kosher salt, dry mustard, and cayenne pepper.
  3. For a finer texture, pulse the sugar and salt in a spice grinder or coffee grinder until they are fine powders, then mix with the other spices.
  4. Generously rub the spice mixture over both sides of the ribs, pressing firmly so it adheres to the meat.
  5. Place the seasoned ribs in a large resealable plastic bag or wrap tightly in plastic wrap.
  6. Refrigerate the ribs overnight to allow the flavors to penetrate the meat.
  7. Preheat your smoker to 225ðF (107ðC) or your oven to 300ðF (150ðC).
  8. Remove ribs from the refrigerator and let them sit at room temperature for 30 minutes.
  9. Cook the ribs low and slow for 2.5 to 3 hours, or until the meat has pulled back from the bones and is tender.
  10. If using an oven, wrap the ribs tightly in foil with a splash of apple juice or water for the last hour of cooking to keep them moist.
  11. Let the ribs rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 409.8kcal
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 3.3g17%
Cholesterol 40.0mg14%
Sodium 29350.3mg1223%
Total Carbohydrate 67.8g23%
Dietary Fiber 18.5g74%
Sugars 34.0g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork ribs, dry rub, bbq, barbecue, smoked ribs, paprika, black pepper, cayenne, dry mustard, spicy ribs, fall off the bone, oven ribs, meat rub, game day, weekend cook, sweet and spicy, pork, slow cook
Recipe Card powered by WP Delicious