Enjoy a taste of the smokehouse at home with this recipe for Dry Rub BBQ Pork Ribs. This recipe calls for two racks of delectable baby back ribs, served to perfection with a rich coating of yellow mustard and Bird’s Nest Smokehouse Dry Rub. The preparation begins with a thorough marinating process, immersing the ribs in a flavorful blend of mustard and dry rub. Following this, the ribs are baked low and slow in the oven, allowing the flavors to deeply penetrate and infuse the meat.
The final touch to this BBQ masterpiece is grilling the ribs, providing the quintessential smoky finish that BBQ is renowned for. This last step not only enhances the flavors of the dry rub and mustard but also imparts a delightful smoky aroma and taste to the ribs. The culmination of these cooking techniques results in incredibly tender and juicy ribs, with a balanced blend of flavors that is sure to be a hit at any BBQ gathering. Whether you’re an experienced home cook or trying your hand at BBQ for the first time, this recipe is a great way to bring the authentic taste of the smokehouse into your own kitchen.
DIRECTIONS:
Tear two sheets of aluminium foil, long enough to pass the sides of each rack of ribs. Place one rack, curved side up, per foil. Using a brush, spread 1 tbsp of yellow mustard on each rack. Sprinkle Bird’s Nest Smokehouse dry rub on the rack and, using your fingers, spread the mustard and seasoning all over the ribs evenly. Flip the racks over and repeat mustard and dry rubbing.
Once the ribs have been rubbed, carefully wrap the aluminium foil closed. Add an extra sheet of foil around the center, to ensure the ribs are fully sealed. Place in the refrigerator and allow to marinate for 2 hours.
Preheat oven to 275°F. Remove ribs from refrigerator, place on baking sheet (curved side down) and bake for 2 ½ hours. If you see liquid start coming out onto the baking pan, carefully wrap with more foil.
Preheat grill to 350°F. After the ribs have baked low and slow in the oven for 2 ½ hours, remove from the oven. Carefully open the foil. Using a meat thermometer, take the temperature in between the bones. Pork is technically done at 145°F, but you want the temperature at 190°F-200°F for tender juicy ribs.
To slice, place the ribs curved side up, so you can see the bones. Slice in between bones and serve with additional BBQ sauce.
Tear two sheets of aluminium foil, long enough to pass the sides of each rack of ribs. Place one rack, curved side up, per foil. Using a brush, spread 1 tbsp of yellow mustard on each rack. Sprinkle Bird’s Nest Smokehouse dry rub on the rack and, using your fingers, spread the mustard and seasoning all over the ribs evenly. Flip the racks over and repeat mustard and dry rubbing.
Once the ribs have been rubbed, carefully wrap the aluminium foil closed. Add an extra sheet of foil around the center, to ensure the ribs are fully sealed. Place in the refrigerator and allow to marinate for 2 hours.
Preheat oven to 275°F. Remove ribs from refrigerator, place on baking sheet (curved side down) and bake for 2 ½ hours. If you see liquid start coming out onto the baking pan, carefully wrap with more foil.
Preheat grill to 350°F. After the ribs have baked low and slow in the oven for 2 ½ hours, remove from the oven. Carefully open the foil. Using a meat thermometer, take the temperature in between the bones. Pork is technically done at 145°F, but you want the temperature at 190°F-200°F for tender juicy ribs.
To slice, place the ribs curved side up, so you can see the bones. Slice in between bones and serve with additional BBQ sauce.
