Casey's Dry Rub Ribs
Serving Size
For 2 whole slabs pork baby back ribs
Ingredients
- Dry Rub Ingredients
- 8 tbsp. tightly packed light brown sugar
- 3 tbsp. kosher salt
- 1 tbsp. chili powder
- ½ tsp. paprika
- ½ tsp. cayenne pepper
- ½ tsp. ground black pepper
- ½ tsp. crushed red pepper
- ½ tsp. Old Bay Seasoning
- ½ tsp. onion salt
- ½ tsp. char seasoning
- ½ tsp. cumin
Preparation
- Preheat oven to 250.
- Combine dry ingredients in a bowl, mix well.
- Place each slab of ribs on heavy duty aluminum foil, dull side up.
- Massage rub into both sides of slabs.
- Seal the the slabs into foil packets.
- Refrigerate the ribs for at least one hour (6-8 hours is preferred).
- Place foil packets containing ribs on baking sheets and bake in oven for 2 1/2 hours.
- After baking, ribs can be served sliced into 1 to 2 bone portions.
- Ribs can also be placed on heated grill and finished for another 5 to 10 minutes, allowing seasonings to caramelize.
- *This recipe is enough for 2 whole slabs of ribs. If preparing more, keep the spice ratio the same. Dry rub is also delicious on boneless skinless chicken breasts and pork tenderloin.