The Best, Fast Dry Rub Ribs
The best ribs recipe that doesn't require having to sacrifice an entire Saturday to make them. After cooking trying 14 racks of ribs in 14 days, this recipes was easy to repeat, AMAZINGLY DELICIOUS, and cut out all the steps that didn't make noticably better ribs.
Servings: 6 people
- ¾ cup Sugar
- 1 tsp Molasses
- 1 Tbsp Ginger Powder
- 1 Tbsp Black Pepper
- 1 Tbsp Onion Powder
- 1 tsp Rosemary Powder or just finely chop some dry rosemary
- 4 Tbsp Paprika
- 2 Tbsp Garlic Powder
- 3 Racks St. Louis Cut Ribs Try to get around 3.8 - 4.3 lbs each
Rinse the ribs and pat dry
Remove the thin membrane on the back of the ribs
Spread some salt on both sides to taste. I'm a bit liberal with it.
Spread rub on both sides of the ribs and pat it on to make it stick. You'll use around 1/2 to 3/4 of the dry rub you prepared.
You're going to want to cook the ribs with indirect heat at a constant 225 degrees Fahrenheit. With my Weber Spirit II E-310, I found that I can reach that exact temperature by turning the left most burner all the way up and just leaving it there. For other grills, you'll want to use a digital thermometer and see how high you'll need to turn the grill to to reach that temperature. Once you know, you'll never have to do it again.I've linked a good digital thermometer in the equipment section above.
Get your grill set to 225 degrees Fahrenheit and place the ribs on the rib rack with as much space between them as possible. You want dry heat to create that mouth watering bark.
Set a timer for 2 hours. Once it goes off, rotate the rib rack 180 degrees to make sure the ends evenly cook.
Set another 2 hour timer. Once it goes off, give the ribs the Bend Test I talked about in the "Is It Done" section above. You may need 10-40 more minutes. Trust the Bend Test
Pull the ribs off and sprinkle some salt on them to taste.
Slice along the bones to make individual servings, and go to town on them.