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Flavorful BBQ Pork Ribs with Homemade Dry Rub

BBQ pork ribs dry rub - featured image
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A quick and easy BBQ pork ribs recipe featuring a homemade dry rub that creates tender, flavorful meat with a perfect balance of smoky, sweet, and spicy notes.

Ingredients

Scale
  • 2 racks baby back pork ribs (about 4 pounds / 1.8 kg total), fresh or thawed
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil or neutral cooking oil
  • Aluminum foil (for tenting the ribs during cooking)

Instructions

  1. Remove the silver skin membrane from the back of the ribs by sliding a butter knife under it and peeling it off with a paper towel for grip.
  2. In a bowl, combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, and ground cumin. Stir well to blend.
  3. Lightly brush the ribs with olive oil to help the rub stick. Generously sprinkle and rub the dry spice mixture all over both sides of the ribs. Wrap the ribs tightly in plastic wrap or foil and refrigerate for at least 1 hour, preferably overnight.
  4. Preheat the oven to 275°F (135°C) or prepare a grill for indirect heat at 275-300°F (135-150°C).
  5. Place ribs bone-side down on a wire rack over a baking sheet or directly on the grill grates. Tent loosely with foil if baking. Cook for 2.5 to 3 hours until the meat is tender and pulls back from the bones by about ¼ inch.
  6. Optional: For extra char, unwrap the ribs and increase oven temperature to 425°F (220°C) or move ribs over direct heat on the grill for 10-15 minutes, turning carefully to avoid burning.
  7. Let the ribs rest uncovered for 5-10 minutes to allow juices to redistribute. Slice between the bones and serve.

Notes

Remove the silver skin membrane for tenderness. Apply dry rub at least 1 hour before cooking, preferably overnight. Tent ribs with foil during cooking to retain moisture. For extra crispy edges, finish with high heat for 10-15 minutes. Use a meat thermometer to check for internal temperature of 190-203°F (88-95°C) for doneness. Leftovers keep well refrigerated for up to 4 days or frozen for 3 months.

Nutrition

Keywords: BBQ pork ribs, dry rub, smoked paprika, tender ribs, easy BBQ recipe, homemade dry rub, baby back ribs, grilling, oven baked ribs

Find it online: https://pokirecipes.com/flavorful-bbq-pork-ribs-with-homemade-dry-rub-easy-recipe-for-tender-meat/