Paul’s Rubbed Ribs

This rub is best on beef or pork ribs!

Determine the amount of ribs you

will need for the amount of people

you will be serving.

Rub Mixture

Ingredients

¼ Cup Brown Sugar (Light or Dark)

¼ Cup Paprika (Darkest pakrika you can find)

2 Tablespoons Granulated Sugar

4 Tablespoons Onion Powder

4 Tablespoons Kosher Salt

1 Tablespoon Chili Powder

2 Teaspoons Cayenne Pepper

1 Teaspoon Black Pepper

2 Teaspoons Ground Mustard Powder

Brining Liquid

Ingredients

3 Tablespoons kosher salt

2 Tablespoons granulated sugar

¼ Cup apple cider vinegar

4-5 Cups water

½ Medium sweet onion, optional

Directions

In a small saucepan mix 1 cup water, salt, sugar and onion. Bring to a boil over medium heat. Once sugar and salt are completely dissolved, remove from heat and cool. When brine solution has been cooled add the vinegar and place in a container large enough to hold the ribs. Place ribs in brine solution and add enough cold water to cover the ribs. Allow ribs to soak from 1 hour to over night. Soaking meats in a brine solution makes for juicier meat. I wouldn’t skip this process.

Remove the Ribs from the refrigerator 1-2 hours before you are ready to begin cooking (Total cooking time is between 2-3 hours, depending on your oven).

While waiting for ribs to get to room temperature, mix all the dry rub ingredients in a medium size mixing bowl. This recipe makes a large quantity, which can be stored in an air tight container so you will always have it on hand when needed. Preheat oven to 425°- 450°F.

Remove ribs from brine and pat COMPLETELY dry with paper towels, wet meat doesn’t char’ as well as drier meat. Rub a generous amount of dry rub on the top and bottom of the ribs and place on the rack of a roasting pan (Meaty side up). Add about ½ of water to the bottom of the pan.

Place pan into the oven on the middle rack and bake at the high temperature for approximately 30-45 minutes, or until meat has browned. Reduce heat to 350°F cover pan with aluminum foil and turn the ribs over, check that there is still some water in bottom of the pan and continue to bake for 30 minutes. Remove foil turn ribs over (meaty side up) and continue to cook for approximately 45 minutes, or until internal temperature reaches 140° to 150°F.

Place ribs under the broiler to further char’ the outside. Remove and place on a cutting board, and allow to rest before cutting. When ready to cut the ribs, turn them over (boney side up), and begin to cut from the bone end. Meat should be cut as close as possible to the bone of the next rib to be cut. Serve immediately, Enjoy!

*TIPS* these ribs are so juicy that they don’t need any BBQ sauce but if you enjoy dipping, feel free to serve with your favorite sauce.