Whether the dry rub recipe is for a rack of ribs, baby back ribs, beef brisket, pork shoulder, pork belly, or even thick cuts of pork chops, it is the perfect mix of spices that will taste amazing ...

Seasoning ribs can be an art form and there are many ways to create art. Here's a binding agent you may not be aware of that ...

6 pounds beef back ribs or short ribs. Rub: 2 tablespoons each: sweet paprika, chili powder. 1 tablespoon each: garlic powder, onion powder. ½ teaspoon each: salt, brown sugar. Glaze: ...

For ribs:1. Make the Lone Star rib rub: Place the salt, chile powder, cracked pepper, garlic powder, oregano, cayenne, and cumin in a small bowl and mix with your fingers. Set aside 1 tablespoon ...

In a small bowl, combine ancho chili powder, garlic powder, onion powder, salt, and pepper. Rub with seasoning mix, coating ribs completely. Add a second piece of foil and firmly wrap the ribs, ...

2 large racks of beef ribs or 3 large racks of baby back ribs; 2 large zip-lock freezer storage bags; Dry Rub . Yields about 2 cups, but good to save.

Cook's notes: It helps to have a large pan at least two inches deep, fitted with a rack that will hold the entire slab of ribs. Instead of barbecue sauce, consider a sweet and hot Thai sauce. It's ...

Another type of beef rib is the back rib. This comes from higher up in the cattle's rib cage, near the spine. It has much less meat than the plate or chuck ribs but is still prized by many ...

Per serving (based on 4 pounds ribs, 2 tablespoons of rub and 1 cup of sauce): 890 calories (74.5 percent calories from fat), 74 g fat, 195 mg cholesterol, 820 mg sodium, 15 g carbohydrates, 0 g ...