I’m doing a party this weekend and I plan to make my famous dry ribs. I say ‘my’ but essentially its Alton Brown’s southern style rib recipe from Good Eats (Who Loves Ya Baby-Back?) with some heavy modification. However, thought I’d check in here to see if anyone has any thoughts on a better dry rub.
Also, any thoughts on side dishes that would be killer? I was thinking of doing some red beans and rice (my own recipe this time), but what else do you guys think would go well?
-XT
I make mine from paprika, dry mustard, cumin, sugar, salt, peppercorns, thyme, a couple of cloves, and a star anise all ground up in a blender.
MMmm…that sounds good. No brown sugar at all though? That’s unusual…or at least I thought it was.
-XT
I use Magic Dust:
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Do you guys use a braising liquid or how do you usually cook them? I’ve been experimenting with a little cheese-o-matic smoker in the back but for this weekend was planning to use Alton’s foil packet and liquid method (I normally cook for 4-5 hours though instead of 2.5 as he suggests, and at a lower heat).
-XT
I’ve done the 3-2-1 method, which is I think what you’re referring to here. 3 hours smoking, 2 hours in foil with some liquid, 1 hour smoking. Adjust a bit based on type of rib. More like 3-1-1 for babybacks. I usually just use a bit of oil and apple juice as my liquid.
They come out a bit more fall of the bone, but with a slightly braised texture.
Yes, that’s what I do with my smoker. I usually smoke the ribs for around 3 hours (starting with a coal base and using hickory wood once the coals are burned down, with a liquid like beer and some other stuff), then into foil for a couple of hours, then back in the smoker close too the heat at the end.
But I will probably use the complete foil method this weekend as my little tiny smoker is too small to make all the ribs I want to make for the party.
-XT
Try adding some chipotle powder to a basic rub. I also think that cumin and brown sugar are pretty crucial and (some may call this heresy) a good dose of Accent really helps the flavor pop.
Definitely cumin and brown sugar…they are always part of my rub. I haven’t tried chipotle…I usually use hot New Mexico chili powder and maybe some cayenne (again, really hot stuff to go with the sweet of the brown sugar and honey in the braising liquid). I haven’t tried accent.
-XT
If you don’t want to make your own, I strongly recommend products from the Dizzy Pig BBQ Company. I can’t say enough good things about their products.
No connection except I am a satisfied customer.
I usually make my own, but when I don’t I get my rub from Rudy’s. It’s pretty good as well. I will definitely check out Dizzy Pig though…if nothing else for the name. 
-XT
I meant brown sugar rather than white.
here’s one that I have used many times. I recommend doing the rub and putting it on the least 24 hrs before you start cooking them, by whatever means you choose:
1 part garlic powder
1/2 part onion powder
2 parts brown sugar
1 part chili powder
½ part cumin
1 part dried cilantro
2 parts paprika
you can add red pepper flakes, cayenne, etc… to your taste.
You are making cornbread, aren’t you? And a nice creamy coleslaw. ::drooling smiley::
I’m in the Great South West too but I’m going to need a little bit better directions.
Yes, definitely corn bread (ok, to be honest my wife is doing that part :)).
Ah, gotcha. I wasn’t sure. Usually when I see someone say just sugar I think of the white kind.
Excellent suggestions all. I appreciate it. I’m thinking I might do several batches of ribs to try out some of these suggestions as they all sound good. I’m a rib fanatic and I’m always on the look out on a new and yummy way to make them!
-XT