Sunday, February 26, 2012

Dry Rubbed Ribs

I love BBQ.  Plain and simple.  But I admit that my version of BBQ in any form usually includes lots of gooey sauce.  However, in Texas, that's a no no.  Anything that is BBQd needs to be cooked in a dry rub.  Kind of like the whole no beans in chili (whaaaa??).  So when my friend Melissa brought me back some of the rub from The Salt Lick, famous BBQ house in Texas, I decided to try it out.  Also, awesome little present, eh?

I dry rubbed the ribs for several hours before, and they turned out awesome.  The rub is really fantastic; it is peppery and somewhat spicy and awesome for ribs.  Only issue was that these ribs didn't have as much meat as we would have liked.  But that's not too bad of a problem to deal with :)  I paired this with mashed potatoes and caramelized brussels sprouts.

3 lb ribs
1/4 C dry rub, either premade or make your own hah

I bought some vacuum sealed ribs from Harris Teeter.  I trimmed these a bit, but I don't know if I'll buy ribs from there again.  They were perfectly fine, but not very meaty.  May have been my fault in not buying babyback ribs....

Here is my salt lick dry rub!

Cut the ribs along the bone line and trim the ribs of excess fat. 

Rub each piece with some of the dry rub and put into a plastic bag.  Refrigerate for anywhere between 4-24 hours.  

Preheat the oven to 300°.   Put the ribs on a baking rack on a baking sheet.  Cook for 2 hours and turn the sheet once after an hour. 

Once they are done, they should be fall off the bone tender. 

You can serve with or without BBQ sauce (I whipped up some of my own).  And serve with some good sides.  I recommend my mashed potatoes and brussels sprouts heh. 

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