By Henry’s Backyard Bar and Grill YouTube Channel

Dry Rub

Ingredients:
 

  • 4 Tbsp Dark Brown Sugar
  • 4 Tbsp Smoked Paprika
  • 2 Tbsp Coarse Salt
  • 1 Tbsp Ground Black Pepper
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 1 Tsp Cumin
  • 1 Tsp Ground Coriander
  • 1 Tsp Cayenne Pepper
  • 1 Tbsp Ground Espresso
  • 1tsp Lemon Zest
  • ½ Tsp Cinnamon
  • ¼ Tsp Ground Nutmeg

Instructions:
 

1.              Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.) 

2.             Dry rub can be used right away or stored for up to 6 months. 

To use:        Spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.

To store:    For the best way to keep dry rubs fresh, use a Food Saver bag and vacuum seal it and store it in the freezer. (You can also store dry rub for up to 6-months in air-tight jar {like a Mason Jar} in a cool dark place or in the refrigerator.)

 The Dry Rub Recipe comes from the following: https://www.willcookforsmiles.com/the-ultimate-dry-rub/, https://www.traegergrills.com/recipes/pork/prescott-pulled-pork-sandwich, and https://www.traegergrills.com/recipes/pork/smoky-spice-rubbed-baby-back-ribs

Ribs

Ingredients:

  • 2 racks Baby Back Pork Ribs
  • Dry Rub from above to taste
  • 1/3 cup Yellow Mustard
  • 1/2 cup, divided Apple Juice
  • 1 Tbsp Worcestershire Sauce
  • 1/2 cup Dark Brown Sugar
  • 1 cup BBQ Sauce warmed with ¼ stick of butter
  • 1/3 cup Honey, Warmed

 

Instructions:

1.       If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone.  Use paper towels to get a firm grip, then tear the membrane off.

2.      In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest), and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Dry Rub.

3.      When ready to cook, set temperature to 180 and preheat, lid closed for 15 minutes.

4.      Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225.

5.      Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed.

6.      Sprinkle half the brown sugar on the rack, then top with half the honey and half of the remaining apple juice. Use a bit more apple juice if you want more tender ribs.

7.      Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.

8.     Return the foiled ribs to the grill and cook for an additional two hours.

9.      Carefully remove the foil from the ribs and brush the ribs on both sides with BBQ Sauce. Discard the foil.

10.  Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 minutes to 60 minutes more.

11.   Let the ribs rest for a few minutes before serving. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

Rib Recipe From Traeger Grills: https://www.traegergrills.com/recipes/pork/3-2-1-baby-back-ribs