Its summertime and who doesn’t love a good cook out? Well all barbecue connoisseurs know when it comes to spareribs it is all about the rub. Need a great recipe for a tasty barbecue rub? After I give you some tips on barbecuing ribs I will give you a recipe for a BBQ rub that will elevate the flavor of your spareribs. Ready? Let’s get started…

High Quality Pork

Find ribs that are quality. It may cost more but when you taste them you will never go cheap again. Rub before you put it on the grill. Make sure you pat the meat dry prior to adding the rub.

You should wash your ribs with running water and then. Clean and trim your ribs by removing flaps and skin barrier. You will always want trim the excess so it does not hinder the slab from cooking evenly.

Let them brown and darken on the ribs. When they are your desired amount of sear, take them off cover them with aluminum foil then finish it bake it in the oven. When done let the meat rest before eating. How long? You know the ribs are done when they pull away from the bone. That is why it is important to sear to a caramel color and wrap in aluminum foil. If you keep ribs on the grill until they are cooked they usually have burnt areas.

Dry Rub Recipe:

Note: Before rubbing the rub on the meat, taste it. What more does it need? What less does it need? Make adjustments as needed. Rub the mixture all over the ribs then Refrigerate until cold then barbecue.

Ingredients

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon onion powder

¼ teaspoons black pepper

¼ teaspoons black pepper

After the ribs rest, then rub with your favorite glaze or bbq sauce. Cut the ribs and serve with potato salad, bake beans and corn.

Need some more recipes?

Killer Potato Salad

Ingredients

2.5 ounces of potato (cubed and the texture is firm but soft.

1/2 teaspoon of shallot

1/8 cup of mayonnaise

A pinch of red pepper flakes

A dab of mustard (for color)

Salt/pepper/season to taste

Directions:

Mix the ingredients. For example, if you don’t care for much mayonnaise? Adjust the amount you add. All the ingredients can be adjusted, so if you only want a little shallot added, only add a little shallot. Refrigerate until cold then serve with sliced hard boiled on top for decoration. Are you going to try any of the suggestions? Did you make the rub? How did it turn out? Leave a comment.

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