How to Smoke Ribs on the Grill and Homemade Dry Rub Recipe (2024)

FAQs

How long to dry rub ribs before smoking? ›

Remove the membrane and rub the back of the ribs with mustard (to help the rub stick), then add the dry rub. Repeat with the meat side of the ribs. Wrap in foil or plastic wrap to marinate for 15 minutes or up to 48 hours. Then use the 3, 2,1 method of smoking to get perfectly juicy, tender, fall-off-the-bone ribs!

Wrapping your ribs are key if you want to lock in all of the moisture and flavor! Double wrap each rack of ribs securely and enjoy some ribs in no time.

You can coat the ribs with olive oil or mustard first to help it stick. Then, use your hands to spread it evenly on the surface of the ribs.

But before you begin flavoring your food, make sure to pat it dry with a paper towel. This will make it easier for the binder and rub to stick. Once you've removed as much moisture as possible, cover your food with the sticking agent of your choice, like egg, olive oil, or mustard, to help the rub bind to the meat.

Soaking meats in a solution of water or other liquids, salt and sugar leads to incredibly moist cooked meats and poultry. The process, called brining, requires advanced preparation, but is usually worth the wait. Brining these ribs overnight makes them extra moist, but the step can be eliminated if time is short.

Baste or rub just enough of the sauce or rub to enhance the flavor. Texture and moisture have a lot to do with how you cook your ribs, and very little to do with using rub. Leaving rub on your ribs overnight can allow for more penetration of flavors into the meat, but it may not even be noticeable.

If you don't flip your ribs while smoking, you are obviously an experienced smoker. When smoking meat, you are using a very low heat and the heat, and smoke, envelopes the meat, so there really is no need to flip it. Remember, if you are looking, you aren't cooking!

A Few Words on The 2-2-1 Method

The initial 2 hour step is where the smoke flavor gets into the meat, the middle 2 hour step is where the super tenderizing takes place. The last 1 hour step is where the crust develops on the outside.

So by not wrapping, you're in a constant battle. The meat wants to push all the moisture out during the cooking process, so if you don't want dry bbq you have to do what my buddy Birm calls, “Render and Replace” You can replace moisture in a couple of ways.

However, mustard is a good sticky substance perfect for holding dry seasonings on meat. Hence, the method of mustard rubbing meat was invented. There are a couple of ways you can do this but the basic idea is the same. A thin layer of mustard on the surface of meats will hold dry rubs in place while the meat is smoked.

Why put mustard on ribs? ›

Some who use it claim that it helps hold on the rub, produces a better bark, and the vinegar in the mustard helps tenderize the meat.

The steam from the liquid will keep the ribs from drying out. Basting the ribs every 45 minutes to an hour will really help the smoke particles cling to the meat and form a beautiful red mahogany smoke ring. With these powers combined, you'll end up with juicy, tender ribs every time.

Binders - binders are needed only to help keep the seasoning on the piece of meat, they do not add flavor to the ribs. We like to use olive oil, mustard, or even mayonnaise as a binder. Just lightly rub the ribs down with your preferred binder, it does not need to be a thick layer. Just enough to hold your seasoning.

Most dry rub recipes include salt, pepper, sugar, paprika, and a mixture of other aromatics and spices such as garlic powder, oregano, chili powder, or cumin. Some rub recipes utilize different ingredients like ground coffee, mustard, cayenne, or cinnamon.

A very popular technique in the BBQ community is to rub your ribs in mustard before applying your rub. It is said to help the rub adhere to the meat.

Next spread the rub all over the cut of meat on all sides, using your hands to help it stick. If you did it right, the entire surface should be covered. Be sure to let the rub sit for 30 minutes or up to 1½ hours to allow the salt and spices to penetrate the meat before cooking.

Dry Rub Tips

Salt is a flavor enhancer, and it pushes out more flavor, so keeping a 50/50 ratio helps you incorporate other seasonings without losing the tinge of saltiness. Apply your rub the night before. Applying it the night before will help the seasonings work their way into the meat properly.

I always put the rub on so it has 10-12 hours to work into the meat. I do this for ribs, butts, and brisket and have had no bad results in the quality. My homemade rub is probably 80% paprika and coarse kosher salt.

Set up your smoker for smoking at about 225°F (107°C) using indirect heat. Once the smoker is ready, place the ribs directly on the smoker grate, or you can use a rib rack if you need to fit more. Let the ribs smoke cook for about 5 hours or until they are as tender as you like them.