BBQ Ribs Rub Recipe and Smuttynose Summer Weizen

Memorial Day has come and gone but I already have fond memories of this year’s BBQ Ribs!  It all starts with the ribs:

A full rack of pork, baby back, ribs with the membrane (or tough outer skin) removed.

As soon as you’ve prepped the meat prepare the following dry rub:

1. 1 tbsp. paprika
2. 1 tbsp. brown sugar
3. 1 tbsp. crushed red pepper flakes
4. 1 tbsp. garlic powder
5. 1 tbsp. kosher salt
6. 1 tbsp. freshly ground pepper
7. 1 tbsp. dried thyme

Mix the ingredients well in a small bowl and rub into the ribs (paying close attention to really work the rub into the meat – including both sides).

Thereafter, transfer the ribs to a plastic zip lock bag and add 2 tbsp of olive oil and a 1/4 cup of Siracha hot sauce.  Work the olive oil and hot chili sauce into the ribs and let sit in the zip lock bag (refrigerate for about 4-6 hours). 

Finally, it’s time to grill the ribs!  Like most experts will tell you, tender ribs are all about slow cooking, but I’m going to dispel that theory.  My recommendation is to sear the ribs over a hot flame and then move to the side of the grill (cool zone) and let cook for another 20-30 minutes.  The last step is to add your favorite over the counter BBQ sauce and after cutting the rack of ribs into individual ribs sear them individually over the high flame (be careful here or the ribs will burn).  Cutting the full rack into individual ribs will ensure that you get “full sear coverage”, that is, you’ll get a more crunchy and zesty exterior.

The last step is to enjoy with your favorite beer!  Currently, I’m really into Smuttynose Summer Weizen out of Portsmouth, New Hampshire.