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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Bubba's Dry Rub Ribs Recipe

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This recipe for Bubba's Dry Rub Ribs is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces Lawry's Seasoning Salt
4 ounces garlic salt
2 ounces black pepper

2 racks of pork ribs
(May substitute beef ribs)
Directions:
Directions:
Mix the seasoning and put in a shaker. This is more than enough for both racks. (You should have about 1/3 left over for next time.) The rub will keep forever, if you plan to cook only one rack.

Score between each rib on bone side with a sharp knife. Sprinkle ribs on both sides with seasonings. Refrigerate overnight, if possible.

Grilling instructions:
Preheat grill or oven to 275° degrees. Place ribs on grill, bone side down until golden brown for 30 - 45 minutes. (I cook them in the oven for the first side and then finish them on the grill.) Turn and grill until golden brown for an additional 30 - 45 minutes. Line small cooler with aluminum foil. When ribs are done, place in cooler and cover with aluminum foil. Close cooler tightly for 2 - 4 hours. The secret is in the cooler...this is the key to the best ribs I've ever eaten.
Number Of Servings:
Number Of Servings:
about 16 (8 per rack)
Personal Notes:
Personal Notes:
This is a really easy recipe. They stay hot in the cooler, so it is a great "do ahead" for company. You may want to add BBQ sauce, but we don't need any. I serve them with the Easy Brunswick Stew, rice, slaw, rolls and some simple dessert (fruit or ice cream, etc.)

 

 

 

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