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Dry Rub Seasoning

Dry Rub Seasoning recipe image
These pork loin back ribs are coated in a robust dry rub of paprika, salt, and peppers before being smoked low and slow for hours. They are finished with a baste of homemade barbecue sauce made with ketchup, vinegar, and molasses. The result is tender, flavorful meat with a savory, slightly sweet glaze.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1501.8
Dietary: Gluten-free
Description
These pork loin back ribs are coated in a robust dry rub of paprika, salt, and peppers before being smoked low and slow for hours. They are finished with a baste of homemade barbecue sauce made with ketchup, vinegar, and molasses. The result is tender, flavorful meat with a savory, slightly sweet glaze.
Ingredients
  • 5 pounds Pork loin back ribs
  • DRY RUB***
  • 4 tablespoons Paprika
  • 2 teaspoons Salt
  • 2 teaspoons Onion powder
  • 2 teaspoons Pepper, black
  • 2 teaspoons Pepper, white
  • 2 teaspoons Pepper, red
  • BARBEQUE SAUCE***
  • 6 tablespoons Salt
  • 6 tablespoons Pepper, black
  • 6 tablespoons Chili powder
  • 4 cups Ketchup
  • 4 cups Vinegar, white
  • 4 cups Water
  • 1 each Onion, large, yellow, diced
  • 1/2 cup Molasses, sorghum
Directions
  1. 1
    Barbeque Sauce: Combine ingredients in a large saucepan.
  2. 2
    Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so.
  3. 3
    Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use.
  4. 4
    (If you are like me, not much chance of this happening, but it is a nice touch to the recipe - CWS) Dry Rub:
  5. 5
    Mix ingredients together thoroughly.
  6. 6
    Sprinkle dry rub liberally on ribs.
  7. 7
    Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet.
  8. 8
    Prepare a smoker for long, slow (230F (110C)) indirect cooking, using hickory chips or other hardwood chips for extra flavor.
  9. 9
    Cook ribs, bone side down, for 2 hours at 230F (110C) in a smoker using indirect heat.
  10. 10
    Turn and cook 2 more hours.
  11. 11
    Turn and cook one more hour.
  12. 12
    During the last 15 minutes, baste with barbeque sauce diluted by half with water.
  13. 13
    Serve ribs with warmed, undiluted sauce on the side

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1501.8kcal
% Daily Value *
Total Fat 26.9g42%
Saturated Fat 7.8g39%
Cholesterol 408.6mg137%
Sodium 4500mg188%
Total Carbohydrate 153.8g52%
Dietary Fiber 23.8g96%
Sugars 85.4g
Protein 161.8g324%

* 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: american, back, barbeque, black, boiling, chili, diced, dry, grilling, ketchup, large, loin, main, molasses, onion, paprika, pepper, pork, powder, red
Read it online: https://www.chefs-mate.com/recipe/dry-rub-seasoning-22/