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Fall-Off-the-Bone Dry Rub Ribs

Fall-Off-the-Bone Dry Rub Ribs You’ll Want Every Weekend

Discover the tender, flavorful Fall-Off-the-Bone Dry Rub Ribs recipe perfect for any occasion.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 2 hours 55 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 2 pounds Baby Back Ribs Remove the membrane for best results.
  • 2 tablespoons Yellow Mustard Dijon mustard can be substituted.
For the Dry Rub
  • 1 cup Dark Brown Sugar Light brown sugar can be used.
  • 2 tablespoons Smoked Paprika Regular paprika can be substituted.
  • 1 tablespoon Chili Powder
  • 1 tablespoon Granulated Garlic Garlic powder can be used at half the amount.
  • 1 tablespoon Granulated Onion Onion powder can be used at half the amount.
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Ground White Pepper
  • 1 teaspoon Cayenne Pepper Omit for milder flavor.
  • 1 tablespoon Smoked Sea Salt Regular salt can be used cautiously.
  • 1 tablespoon Kosher Salt Use regular salt with caution.
For Finishing Touch
  • 1 cup BBQ Sauce Use your favorite brand.

Equipment

  • oven
  • Grill
  • baking sheet
  • Aluminum Foil
  • meat thermometer
  • Pastry Brush

Method
 

Preparation Steps
  1. Preheat your oven to 275°F. Remove the membrane from the back of the ribs.
  2. Coat both sides of the ribs with a layer of yellow mustard using a pastry brush.
  3. Mix together all the dry rub ingredients in a bowl. Generously sprinkle the dry rub over the ribs.
  4. Wrap the ribs tightly in aluminum foil and place them on a baking sheet to bake for 2.5 hours.
  5. Check the internal temperature after 2.5 hours. It should be between 190°F and 200°F.
  6. Preheat your grill to 350°F. Unwrap the ribs and brush them with BBQ sauce. Grill for about 10 minutes.
  7. Allow the ribs to rest for a few minutes before slicing and serving with extra BBQ sauce.

Nutrition

Serving: 1ribCalories: 300kcalCarbohydrates: 18gProtein: 24gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 1200mgPotassium: 500mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 40mgIron: 2mg

Notes

Tips: Always remove the membrane for tenderness, apply dry rub generously, and use a meat thermometer for perfect results.

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