Fall-Off-The-Bone Dry Rub Ribs
These Fall-Off-The-Bone Dry Rub Ribs are the ultimate crowd-pleaser, perfect for family gatherings, barbecues, or cozy nights in. With a blend of spices that creates a mouthwatering flavor, these baby back ribs are seasoned to perfection. The cooking method ensures that each bite offers tenderness that truly falls off the bone. Once you try this recipe, you’ll want to keep your pantry stocked with the homemade dry rub, making it easy to whip up this delicious dish any time you crave BBQ goodness.
Why You’ll Love This Recipe
- Easy Preparation: The straightforward steps ensure that even beginners can create restaurant-quality ribs at home.
- Flavor Packed: The homemade dry rub combines sweet and smoky flavors, elevating the taste of the ribs.
- Versatile Cooking: Whether you bake them in the oven or finish them on the grill, you’ll achieve tender ribs every time.
- Perfect for Any Occasion: These ribs make a fantastic dish for summer barbecues or cozy dinners during colder months.
- Meal Prep Friendly: You can marinate the ribs ahead of time and cook them when you’re ready to enjoy!
Tools and Preparation
Before diving into this delicious recipe, gather your tools for a smooth cooking experience. Having everything ready will help streamline the process and ensure your Fall-Off-The-Bone Dry Rub Ribs turn out perfectly.
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Essential Tools and Equipment
Importance of Each Tool
- Aluminum foil: Helps keep the moisture in while baking, resulting in tender meat.
- Meat thermometer: Ensures you cook the ribs to the perfect temperature for guaranteed tenderness.
Ingredients
These baby back ribs are seasoned with an easy homemade dry rub and baked in the oven till they are tender and fall off the bone. These dry rubbed ribs are slathered in BBQ sauce and finished on the grill for juicy, tender fall-off-the-bone ribs! Keep this homemade rib dry rub in your pantry at all times.
For the Ribs
- 2 racks baby back ribs (membrane removed)
- 4 tablespoons yellow mustard
For the Dry Rub
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon ground black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked sea salt
- 1 tablespoon kosher salt
For Serving
- BBQ sauce of choice
How to Make Fall-Off-The-Bone Dry Rub Ribs
Step 1: Prepare the Ribs
- See note #1 on removing membrane from baby back ribs. This step is important! If you do not remove the membrane, you will end up with tough chewy ribs.
Step 2: Make the Dry Rub
- In a bowl, add all of the spices.
- Mix with a spoon until combined. Use the back of the spoon to press out any large clumps.
Step 3: Apply Mustard and Dry Rub
- Tear two sheets of aluminum foil long enough to pass around each rack of ribs.
- Place one rack curved side down (the side that you removed the membrane will be facing down) on each foil sheet.
- Using a brush, spread 1 tbsp of yellow mustard on each rack.
- Sprinkle a 1/4 of the dry rub on each rack and use your fingers to spread it evenly.
- Flip each rack over and repeat mustard and dry rubbing.
Step 4: Wrap and Marinate
- Once coated with rub, carefully wrap each rack in aluminum foil closed.
- Add an extra sheet of foil around the center to ensure they are fully sealed.
- Place them curved side down in your refrigerator for 2 hours.
Step 5: Bake Low and Slow
- Preheat oven to 275℉.
- Remove ribs from refrigerator and place on baking sheet curved side down (the side you removed membrane is facing down).
- Bake for 2 1/2 hours. If liquid starts coming out onto the baking pan, carefully wrap with more foil.
Step 6: Grill for Perfection
- Preheat grill to 350℉.
- After baking low and slow for 2 1/2 hours, carefully open foil.
- Check internal temperature between bones using a meat thermometer—aim for 190°F–200°F for fall-off-the-bone tenderness.
Step 7: Finish on Grill
- Brush BBQ sauce on top of ribs. Use two sets of tongs (one on each side) when transferring to prevent falling apart.
- Place sauced side down onto grill; brush BBQ sauce on top while that side chars.
- Grill for about 5 minutes per side until charred marks appear.
Step 8: Serve
- To slice, place curved side up so bones are visible. Slice between bones and serve with additional BBQ sauce if desired.
Enjoy your homemade Fall-Off-The-Bone Dry Rub Ribs that are sure to impress everyone at your table!
How to Serve Fall-Off-The-Bone Dry Rub Ribs
Serving your Fall-Off-The-Bone Dry Rub Ribs can elevate your meal experience. There are several delightful ways to present and enjoy these tender, flavorful ribs. Here are some suggestions to make your dish even more enjoyable.
Classic BBQ Platter
- Serve the ribs alongside classic sides like coleslaw and baked beans for a traditional BBQ experience.
Rib Sandwiches
- Shred leftover ribs and serve them on buns with extra BBQ sauce for delicious rib sandwiches that everyone will love.
Family Style
- Present the ribs on a large platter, garnished with fresh herbs or sliced pickles, allowing guests to help themselves.
With Fresh Salads
- Pair the ribs with a refreshing salad, such as a simple green salad or a tangy cucumber salad, to balance the richness of the meat.
Dipping Sauces
- Offer a variety of dipping sauces like spicy mustard or ranch dressing for a fun twist that adds flavor.
Finger Food Appetizer
- Cut the ribs into individual portions for easy snacking during gatherings or game nights.
How to Perfect Fall-Off-The-Bone Dry Rub Ribs
To ensure your Fall-Off-The-Bone Dry Rub Ribs turn out perfectly every time, consider these helpful tips.
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Remove membrane properly: Take time to remove the membrane from the ribs; this crucial step prevents toughness.
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Use high-quality spices: Opt for fresh spices in your dry rub for maximum flavor and aroma that enhances the meat.
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Low and slow cooking: Baking at a low temperature allows the fat to render and keeps the meat juicy and tender.
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Monitor internal temperature: Use a meat thermometer to achieve that perfect fall-off-the-bone texture; aim for 190°F-200°F.
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Let them rest: Allowing the ribs to rest after grilling helps redistribute juices, keeping them moist when served.
Best Side Dishes for Fall-Off-The-Bone Dry Rub Ribs
Pairing side dishes with your Fall-Off-The-Bone Dry Rub Ribs can complement their rich flavors. Here are some excellent options:
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Coleslaw: A crunchy, tangy slaw adds freshness and contrasts beautifully with rich ribs.
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Baked Beans: Sweet and savory baked beans provide a hearty side that pairs well with grilled meats.
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Cornbread: This slightly sweet bread is perfect for soaking up any extra BBQ sauce left on your plate.
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Grilled Vegetables: Lightly seasoned grilled veggies offer a healthy contrast and vibrant color on your plate.
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Potato Salad: Creamy potato salad balances out the smoky flavors of the ribs while adding comfort food appeal.
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Macaroni and Cheese: Rich, cheesy mac is always a favorite side that complements smoky BBQ flavors.
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Garlic Bread: Crispy garlic bread can be used to mop up delicious sauces left behind after enjoying those tender ribs.
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Pickles or Pickled Veggies: The acidity from pickles refreshes your palate between bites of rich, savory meat.
Common Mistakes to Avoid
When making Fall-Off-The-Bone Dry Rub Ribs, a few common mistakes can affect the final result. Here are some tips to ensure your ribs turn out perfectly.
- Not removing the membrane: If you skip this step, the ribs may end up tough and chewy. Always remove the membrane for tender ribs.
- Over-seasoning or under-seasoning: Finding the right balance in your dry rub is key. Too much seasoning can overpower the meat, while too little leaves it bland. Follow the recipe for best results.
- Skipping the marinating time: Rushing this step can lead to less flavorful ribs. Allow at least 2 hours for the rub to penetrate the meat.
- Not checking internal temperature: Cooking times can vary, so use a meat thermometer to ensure your ribs reach between 190°F and 200°F for that fall-off-the-bone texture.
- Skipping the grilling step: While you can eat the ribs after baking, finishing them on the grill adds a delicious char and enhances flavor. Don’t miss this step!
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- They can last up to 3 days in the fridge.
Freezing Fall-Off-The-Bone Dry Rub Ribs
- Wrap tightly in aluminum foil or place in a freezer-safe bag.
- These ribs can be frozen for up to 3 months.
Reheating Fall-Off-The-Bone Dry Rub Ribs
- Oven: Preheat to 350°F, wrap ribs in foil, and heat until warmed through (about 20-30 minutes).
- Microwave: Place on a microwave-safe plate, cover with a damp paper towel, and heat in short intervals until warm.
- Stovetop: Heat in a skillet over medium-low heat, adding a splash of water or BBQ sauce to keep them moist.
Frequently Asked Questions
If you’re curious about Fall-Off-The-Bone Dry Rub Ribs, here are some frequently asked questions that might help.
Can I use other types of ribs?
Yes! While baby back ribs are recommended for this recipe, spare ribs or St. Louis-style ribs can also work well.
What is a dry rub?
A dry rub is a mixture of spices that flavors meat before cooking. This particular recipe uses various spices for a rich flavor profile.
How do I know when my ribs are done?
Use a meat thermometer; for fall-off-the-bone tenderness, aim for an internal temperature of 190°F-200°F.
Can I prepare these ribs ahead of time?
Absolutely! You can apply the dry rub and refrigerate them up to overnight before cooking.
Final Thoughts
These Fall-Off-The-Bone Dry Rub Ribs are not only incredibly satisfying but also versatile enough to pair with various sides and sauces. Feel free to customize the dry rub with your favorite spices or add different BBQ sauces during grilling. Give this recipe a try for your next gathering – it’s sure to impress!
Fall-Off-The-Bone Dry Rub Ribs
- Total Time: 2 hours 45 minutes
- Yield: Serves approximately 4 people 1x
Description
Indulge in the ultimate comfort food with these Fall-Off-The-Bone Dry Rub Ribs. Perfectly seasoned with a homemade dry rub that blends sweet and smoky flavors, these baby back ribs are designed to impress at any gathering. The low and slow baking method ensures tender meat that practically falls off the bone, while a quick finish on the grill adds a delicious charred crust. Whether you’re hosting a summer barbecue or enjoying a cozy evening in, this recipe is sure to become a favorite. It’s simple enough for beginners yet satisfying for seasoned cooks, making it a go-to dish for any occasion.
Ingredients
- 2 racks baby back ribs
- 4 tablespoons yellow mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon ground black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked sea salt
- 1 tablespoon kosher salt
- BBQ sauce of choice
Instructions
- Preheat your oven to 275°F.
- Remove the membrane from the ribs.
- In a bowl, combine all dry rub spices and mix well.
- Brush mustard onto each rack of ribs and coat evenly with the dry rub.
- Wrap each rack tightly in aluminum foil and refrigerate for at least 2 hours (preferably overnight).
- Bake in the oven for 2.5 hours, then unwrap and check the internal temperature (190°F-200°F).
- Preheat your grill to 350°F, brush BBQ sauce on the ribs, and grill for about 5 minutes per side until charred.
- Slice between bones and serve with additional BBQ sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Baking and Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 rib (approximately 150g)
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg
