Recipes

Cherryll’s Dry-Rub Spices – St. Louis Pork Ribs

RubI adapted the original recipe from Elizabeth Karmel’s website, www.girlsatthegrill.com

Yield:  Makes ¾ Cup

  • ¼ C. Hungarian paprika (I use smoked paprika)
  • 1 T. Sugar
  • 3 T. Brown Sugar
  • 1 T. cumin
  • 2 T. dried chipotle chili powder
  • 1 T fresh ground pepper
  • 1 T cayenne
  • 1 T onion powder
  • 1 T garlic powder
  • (Optional:  Sometimes I’ll add 1 T Oregano and 1 T cinnamon)

Directions:

Mix all ingredients in a bowl.  Store extra in an airtight container.

Prepare St. Louis Ribs.

  • Trim excess fat.
  • Set the rack of ribs on a large sheet of foil.
  • Sprinkle and spread rub generously on meaty side of ribs (I put a light layer on the bone side as well.)
  • Seal ribs in foil (usually takes two pieces sandwiched together) and place on a baking pan.
  • Bake in slow 200-250 degree oven for 4+hours.
  • Grill ribs on BBQ for a few minutes on each side…just enough to sear them.
  • Brush on a sauce of your choice at this time, if desired.  I like them dry, just the rub.
  • Serve. Provide lots of napkins and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *