DRY RUB SLOW COOKER RIBS RECIPES
DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS) RECIPE | DAVE ...
Provided by Dave Lieberman
Categories main-dish
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield about 15 ribs
Number Of Ingredients 9
Steps:
- Preheat over to 300 degrees F.
- Mix the rub ingredients together well in a small bowl.
- Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
- Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
BBQ RIBS DRY RUB RECIPE - FOOD.COM
This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ.
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together dry ingredients.
- Rub liberally all over the ribs on both sides. (For more flavor penetration, pull off membrane from the bone side of ribs).
- Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight.
- Heat smoker/cooker to at least 250°F and keep between 250-300°F.
- Pour 2 cups of the apple juice in water pan to steam the ribs with.
- Add soaked hardwood chips or smoking wood of your choice to the smoker.
- Amount of smoke is up to you.
- After about 3 hours, internal temperature of the meat should be around 170°F In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don't drown the ribs in juice but moisten them, about another hour or so.
- If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.
Nutrition Facts : Calories 217.9, FatContent 1.1, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 1799.9, CarbohydrateContent 53.6, FiberContent 2.2, SugarContent 47.9, ProteinContent 1.2
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BABY BACK RIBS (SLOW COOKER) RECIPE - FOOD.COM
These baby back ribs might not be bathed in smoke, but they still a lot of flavor. This slow cooked recipe will give you a great set of ribs even if can't prepare it outdoors.
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- First, we cooked for 6.5 hours on low, and the ribs came out moist and falling off the bone tender. Any longer, and they would have not have held together. Second, we also coated lightly in BBQ sauce when they came out, and then put them under the broiler for 7 minutes. That way, the outside was crispy and BBQ-like, but the inside was moist and so, so, tender. When we make again, we'll take them out after 6 hours, which is plenty on low! My wife said they are the best she's ever had, and my mother-in-law wanted the recipe!
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DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS) RECIPE | DAVE ...
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Reviews 4.8
Total Time 2 hours 15 minutes
Category main-dish
Cuisine american
Reviews 4.8
Total Time 2 hours 15 minutes
Category main-dish
Cuisine american
- Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
See details
BBQ RIBS DRY RUB RECIPE - FOOD.COM
This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better.
Though this was cooked in a smoker, it could also be done in the oven or BBQ.
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
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Reviews 5.0
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Calories 217.9 per serving
- If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.
See details
BABY BACK RIBS (SLOW COOKER) RECIPE - FOOD.COM
These baby back ribs might not be bathed in smoke, but they still a lot of flavor. This slow cooked recipe will give you a great set of ribs even if can't prepare it outdoors.
From food.com
Reviews 4.5
Total Time 8 hours 20 minutes
Calories 561.9 per serving
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Reviews 4.5
Total Time 8 hours 20 minutes
Calories 561.9 per serving
- First, we cooked for 6.5 hours on low, and the ribs came out moist and falling off the bone tender. Any longer, and they would have not have held together. Second, we also coated lightly in BBQ sauce when they came out, and then put them under the broiler for 7 minutes. That way, the outside was crispy and BBQ-like, but the inside was moist and so, so, tender. When we make again, we'll take them out after 6 hours, which is plenty on low! My wife said they are the best she's ever had, and my mother-in-law wanted the recipe!
See details
BBQ RIBS DRY RUB RECIPE - FOOD.COM
This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better.
Though this was cooked in a smoker, it could also be done in the oven or BBQ.
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
Calories 217.9 per serving
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
Calories 217.9 per serving
- If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.
See details
BABY BACK RIBS (SLOW COOKER) RECIPE - FOOD.COM
These baby back ribs might not be bathed in smoke, but they still a lot of flavor. This slow cooked recipe will give you a great set of ribs even if can't prepare it outdoors.
From food.com
Reviews 4.5
Total Time 8 hours 20 minutes
Calories 561.9 per serving
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- First, we cooked for 6.5 hours on low, and the ribs came out moist and falling off the bone tender. Any longer, and they would have not have held together. Second, we also coated lightly in BBQ sauce when they came out, and then put them under the broiler for 7 minutes. That way, the outside was crispy and BBQ-like, but the inside was moist and so, so, tender. When we make again, we'll take them out after 6 hours, which is plenty on low! My wife said they are the best she's ever had, and my mother-in-law wanted the recipe!
See details
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