Dry Rub for Short Ribs Recipe
Transform your short ribs into a mouth-watering masterpiece with this flavorful dry rub! Elevate your BBQ game with a secret blend of spices.
With so many young men in our home, meat is a pretty big part of the menu plans, but it can be quite pricey. I want to make sure everyone is going to enjoy what I cook for them and nothing goes to waste.
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For me, that starts with buying smart. Whether I am shopping at my local grocery store or a small butcher shop, I look for good quality meat at a reasonable price point. With good meat to work with, adding delicious flavor isn’t too hard.
This simple dry rub is a definite winner! It comes together in minutes and adds so much flavor to all types of ribs and other meat.
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Supplies:
Short Rib Dry Rub:
Ingredients:
- 1/3 cup brown sugar
- 2 tsp salt
- 2 tsp black pepper
- 3 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
This rub has a little bit of a kick, but for more heat simply add more cayenne pepper to taste.
Directions:
1. In a small bowl, stir together all of the ingredients.
Tip: a fork or whisk may be used to break up any large clumps.
2. Use the mixture to coat your favorite rack of ribs or cut of meat.
This recipe makes enough rub for 12 short ribs or two racks of baby back ribs.
How to use this dry rub:
- Prepare the ribs by trimming off the thin membrane, or silver skin, from the back of the ribs (for baby back ribs).
- Pat dry with paper towel.
- Dry rub ribs with the spice mixture, making sure to coat both sides.
- Place ribs on a grill rack to smoke or barbecue.
- Use your favorite BBQ sauce to coat the ribs.
- Cook until bone tender!
Rib cooking tips & tricks:
- Ensure your meat is thoroughly cooked with the use of a meat thermometer. The internal temperature of the ribs should reach 190 degrees F.
- Cover leftover ribs in plastic wrap or place them in an airtight container to store in the fridge for a few days.
- Try our smoked ribs on a Traeger pellet grill and coat the ribs with our favorite dry rub.
- Using a sharp knife is very important when working in the kitchen. Not only is a blunt knife more difficult to use, it can also be more dangerous.
- Though we love using our Traeger to make these short ribs, they can also be made using a gas grill, charcoal grill, in the oven, or in a slow cooker.
- The key to really tender meat is cooking it low and slow. The long cook time allows the connective tissue to break down. Marinating your meat also helps this process along.
We like to play around with our spice blends. Try adding different seasonings for a new flavor!
Ingredient substitutions:
- Mustard powder
- Seasoning salt
- Add some liquid to the dry ingredients to create a marinade. Try olive oil, dijon mustard, balsamic vinegar, worcestershire sauce, or lime juice.
Try this dry rub recipe the next time you are making beef ribs, pork ribs, or any other cut of meat. Add a side of mashed potatoes and grilled vegetables, and you will have a meal worthy of any restaurant.
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Short Rib Dry Rub Recipe
Ingredients
- 1/3 cup brown sugar
- 2 tsp salt
- 2 tsp black pepper
- 3 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
Instructions
- 1. In a small bowl, stir together all of the ingredients.
- 2. Use the mixture to coat your favorite rack of ribs or cut of meat.
