spicy dry rub

These barbecued beef back ribs are easy to make. They&#39;re coated with a homemade spice rub and slowly grilled to perfection.

Barbecued Beef Back Ribs

sugar

salt (or more, depending

paprika

black pepper

garlic

onion powder

cumin

dry mustard

coriander

cayenne pepper

allspice

beef back ribs

barbecue sauce

Combine

Combine all the ingredients. Mix well and take a taste. If it needs more salt, shake some in. The rub can be stored in an airtight container for up to several weeks. Makes about 1 1/2 cups.

Make the rub

Season

Peel the membrane off the back side of the ribs and discard it. (It tends to be sort of slippery. If you have a hard time getting a grip, try sliding a bowl-side down spoon under there to loosen up a piece, then grab it with a paper towel and see if that helps.) Season the ribs liberally on both sides with some of the rub.

Cook

Prepare the grill for cooking over indirect heat at 250° F (121°C) using oak or hickory wood. Place the ribs, meaty side up, directly on the grill grate. Cook for 2 1/2 hours, maintaining the temperature of the grill as steady as possible.

Flip

Flip the ribs and cook for 30 minutes more.

Wrap

Place a double layer of some big sheets of heavy-duty aluminum foil next to the grill and place the ribs on the foil, meaty-side up. Wrap the ribs, sealing the package tightly. Place the foil-wrapped ribs on the grill for 1 hour. (Wrapping the ribs in foil is essential to get them tender so don&#39;t omit this step. If you&#39;re planning to add that half cup of strongly brewed coffee to the ribs, this is the time to do it.)

Grill

Move the foil-wrapped ribs to a platter. Increase the temperature of the grill to 400°F (204°C). Remove the ribs from the foil, place them on the grill grate, and brush with the barbecue sauce. Cook for 5 to 15 minutes, depending on how charred you like your ribs.

Flip the ribs, brush with the sauce again, and cook for 5 to 15 minutes more.

Serve

Place the ribs on a platter and serve with additional barbecue sauce, preferably warm, on the side.

Prepare the ribs

This Chicken Wing Seasoning is the perfect dry rub for wings prepared in a variety of ways. Whether you&#39;re making smoked or grilled wings, baked wings or juicy air fryer chicken wings, this rub will add a delicious amount of flavor to any chicken wing recipe! It&#39;s easy to mix up in just 5 minutes, with 6 simple ingredients!

Chicken Wing Seasoning

chili powder

smoked paprika

garlic powder (or granulated garlic)

onion powder (or granulated onion)

kosher salt (or sea salt)

cayenne pepper (or 1 teaspoon for less spice)

Mix all ingredients together in a small bowl or mason jar.

Store in an airtight container for up to 6 months.

This Nashville Hot Seasoning recipe brings the heat to your plate with spicy cayenne, smoky chipotle, and an herbal twist of celery salt.

Nashville Hot Seasoning

cayenne pepper powder,

brown sugar

salt

celery salt

chipotle powder

Mix the ingredients together. Make sure to remove any clumps in the brown sugar, if any.

Store in an airtight container. This dry rub recipe will stay the freshest for about a month.

Top 3 spicy dry rub recipes from across the web

The most viewed spicy dry rub recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Barbecued Beef Back Ribs

Chicken Wing Seasoning

Nashville Hot Seasoning

Top 3 spicy dry rub recipes from across the web

The most viewed spicy dry rub recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Barbecued Beef Back Ribs

Chicken Wing Seasoning

Nashville Hot Seasoning

The most viewed spicy dry rub recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine