Thunder Baby Back Dry Rub
Transform your backyard barbecue into a show-stopping feast with this "Thunder Baby Back Dry Rub" recipe! This bold, flavor-packed dry rub combines brown sugar, smoked paprika, garlic, onion, and a kick of cayenne pepper with earthy dried herbs like thyme and oregano for the perfect balance of sweet, smoky, and savory. Designed to infuse baby back ribs with rich, complex flavors, this rub is a game-changer for grill masters and smoked meat aficionados alike. The recipe is simple yet effective, calling for an overnight marinade to let the robust spices penetrate the meat, followed by a slow-cooked journey to tender, fall-off-the-bone perfection. Whether you’re using a smoker, grill, or oven, this recipe is your ticket to the juiciest ribs with a crust you won’t forget. Serve these savory ribs straight from the grill or enhance them with a final layer of caramelized barbecue sauce—either way, they're guaranteed to be the star of your next cookout!
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Recipe Information
Ingredients
- 2 tablespoons Brown sugar
- 2 tablespoons Paprika (preferably smoked)
- 1.5 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1.5 teaspoons Garlic powder
- 1.5 teaspoons Onion powder
- 1 teaspoon Ground mustard
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Ground cumin
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
Instructions
In a small bowl, combine all the dry ingredients: brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard, cayenne pepper, ground cumin, dried thyme, and dried oregano. Mix thoroughly until evenly blended.
Rinse and pat dry 2 racks of baby back ribs using paper towels.
Using a sharp knife, remove the silver skin membrane on the back of the ribs by loosening it with the knife and peeling it off with your fingers or a paper towel for grip.
Generously coat both sides of the ribs with the dry rub mixture, massaging it into the meat to ensure an even application.
Wrap the ribs tightly in plastic wrap and let them rest in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
Preheat your grill, smoker, or oven to 275°F (135°C).
If grilling or smoking, set up for indirect heat and add wood chips (such as hickory or apple) for added smoky flavor. If using an oven, place the ribs on a wire rack set over a baking sheet lined with aluminum foil.
Cook the ribs for approximately 3.5 to 4 hours, checking occasionally to ensure they are not overcooked. The ribs are done when the meat is tender and begins to pull back from the bones.
For an optional caramelized crust, brush the ribs lightly with your favorite barbecue sauce during the last 15 minutes of cooking, if desired.
Remove the ribs from the heat, cover loosely with foil, and let them rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 19.2 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 572 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
