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
Scale
- 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