Over the past year I've made this particular dry rub for bbq beef and pork ribs numerous times and I swear, every single time I make it, my husband raves about it and acts like he's never had it before!  Ha ha.  He will compliment me over and over and tell me how amazing they are.  I'm glad to hear it!  I agree with him!

I posted this dry rub recipe last April and slow cooked them in the oven on a cold, chilly day.  This time I'm going to add 2 of the photos from that post, but adding the new pictures too because this time around I opted to use a slow cooker.  When I made these ribs this time, I pre-cooked them in 2 different foil wrapped bundles so I had two meals worth with just 1 day of cooking.   

Whenever possible, make 2 of something 
instead of 1 and pop it in the freezer 
for a time-saving meal at a later date.  

This dry rub makes a huge amount; bag it in little ziplocks or store in a Mason jar for up to 3 meals.

 Dry Rub

1 T cumin
1 T paprika
1 T granulated garlic
1 T granulated onion
1 T chili powder
1 T brown sugar
2 T salt
1 t ground Coriander seed
1 t cayenne pepper
1 t black pepper
1 t white pepper

Mix in a bowl.  Sprinkle on damp beef ribs as heavy or light as you wish for your personal taste. 
This time around I chose to wrap the ribs in heavy aluminum foil - added a dash of apple cider vinegar and a dash of orange juice.  Slow cooked them on low all day in the Crockpot.  Opening one side of the foil, I poured off the juices into a pan on the stove and then unwrapped the ribs completely.   I was going to grill them but it was freezing cold outside so I opted to broil them.   While pre-heating the broiler.  

While the broiler pre-heats, make a sauce out of the juices you poured off the meat, by adding a heavy dose of low sugar ketchup, brown sugar sweetener, and a teaspoon of Worcestershire sauce.  I simply kept spoon tasting until I got the sweetness I liked.  (about 1/2 cup ketchup, 1/2 cup brown sugar sweetener).   Medium high heat to boil gently until it's reduced to a thick sauce.  Broil the ribs under the broiler for a few minutes each side until golden brown.  Drizzle with the sauce and serve.

I like to use beef ribs - but you can use pork

It makes a LOT of spice mix.  Use it sparingly or heavy; up to you.

Tightly wrapped in heavy duty aluminum foil to catch all the juice as it cooks

Fix it and forget it!  Cooked all day on low, tightly wrapped, they don't dry out. Finish on the grill or under broiler.

Related products available through Amazon;

Hamilton Beach 33967A Set 'n Forget Programmable Slow Cooker, 6-Quart
BLACK+DECKER SC2007D Slow Cooker, 7 Quart, Teal Wave
Crock-Pot SCCPVL600S Cook' N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel


No comments:

Post a Comment

Thank You so much for your comment!

Print Friendly and PDFPrint Friendly
Related Posts