Does anyone have a real tasty dry rub for pork ribs on the grill?!
Does anyone have a real tasty dry rub for pork ribs on the grill?
Answers:
lemon pepper
I know this sounds real simple, but usually the best things are just use salt, black pepper, red pepper, garlic, maybe onion powder -- that should do it...YUMMMMM
YES, RINSE THE MEAT. THEN SPRINKLE WITH 'SEASONED SALT AND LEMON AND PEPPER AND GARLIC SALT-- MAKE SURE IT IS IN RUBBED IN ON BOTH SIDES-- LET SIT ABOUT I HOUR -CHILLED' BEFORE COOKING! IT IS DELICIOUS!
ARIES
Here are some great recipes
http://www.cooks.com/rec/search/0,1-0,po...
Enjoy!
By the way, I make up double and triple batches of various rubs and use them all year long. They are also great gifts to make for the holidays.
salt, pepper and you won't believe this, sage. Yes, sage as you use in turkey stuffing. You don't coat the chops, just rub the sage lightly after you have used the salt and pepper. It is really good and gives it a very different flavor.
Cook very slow and keep turning. The sage works well on a pork roast in the oven also. Use center cut pork chops. For a pork roast use the loin end. Those cuts are juicier and less apt to dry out.
I can't believe this one important part. It's time for me to go to bed. Rub butter on BEFORE the sage.............................
When you are grilling ribs on your grill you need no rub the flavor will come from the fire. You need a few small pieces of a hard wood that is well seasoned(dry). I personally like maple with a little cherry to flavor my ribs.If you insist on using a rub then you will need to wrap your ribs in foil to keep the rub from burning before the ribs are tender.In that case I would use a rub made from Spanish smoked paprika with equal part brown sugar and then salt and cracked black pepper and of course a hint of garlic and onion. Rub it all over then wrap tightly in two layers of foil. Cook slowly for three hours then remove from foil and crisp over the open fire.