Ingredients: |
Ingredients: 1c. paprika
4T. brown sugar
3T. celery salt
3T. black pepper
3T. garlic powder
3T. onion powder
2T. cayenne (to taste)
1T. dry mustard (optional)
may also add turmeric, cumin, thyme, and rosemary to taste
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Directions: |
Directions:May subsitute 1/2 c. unsalted sumac for half the paprika. Use a high-quality Hungarian paprika, if possible. Use freshly ground black tellicherry peppercorns for the black pepper, if possible. Can use celery seed in place of celery salt to make sodium-free. But if you're really worried about your blood pressure, you should be eating tofu and not ribs.
Can use any pork ribs, but best are the baby back. Use whole racks only. Most important step is removal of the pleural membrane from the inside of the rib cage before starting. Lay rib rack on cutting board with membrane facing up. Poke a knife point under one edge of membrane at the center of the rack. Using the back (dull) edge of the knife, work the knife across rack (toward the opposite edge). When the knife is under the membrane about 3 inches, remove knife and push index finger under the membrane. Work membrane loose with fingers until it is separated from the ribs completely from edge to edge across the rack. Then pull the membrane straight upwards until removed completely from the rack. Rinse ribs thoroughly to remove any residual bone dust.
While still damp, place on large strip of wax paper and cover one side completely with rub. Turn over and repeat for other side; also cover the edges of the rack. (The term "rub" is a misnomer -- the idea is to coat the ribs with as much of the powder as will stick to them. There's no "rubbing" involved.) Repeat for other racks; place on a cookie sheet covered with wax paper. Cover the ribs with either wax paper or cellophane and store in refrigerator for 12 hours.
I cook three racks at one time on my gas grill on the lowest heat possible -- about 45 minutes per side. Actual time will depend on your grill. Use plenty of hickory chips in the grill. In a pinch, I've marinated the ribs with the rub for only two hours before cooking. |
This recipe for Rib Rub is from