Dry Rub Ribs

Ingredients

For Cooking

• 2 racks baby back or St. Louis ribs
• Thin binder (BBQ sauce or mustard)
• BBQ sauce or oil for finishing

Dry Rub (per 2 racks of baby back or St. Louis ribs)

• 1/4 cup brown sugar
• 2 tablespoons kosher salt
• 2 tablespoons coarse black pepper
• 2 tablespoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground mustard (optional)
• 1/4-1/2 teaspoon cayenne or chili powder (for mild heat)

Optional Additions

• 1 teaspoon dried oregano or sage (for more complex flavor)

Prep

1. Remove the membrane from the back of the ribs.
2. Pat ribs dry with paper towels.
3. Apply a thin layer of binder (BBQ sauce or mustard) to help the rub adhere.
4. Mix all dry rub ingredients in a small bowl.
5. Pack the dry rub generously onto the ribs, covering all surfaces.

Instructions

Oven Method (Hands-Off)

1. Preheat and wrap: Preheat oven to 275°F. Wrap ribs tightly in aluminum foil and place on a sheet pan.
2. Bake: Bake for 2.5-3 hours until bones move easily and meat feels tender.
3. Finish: Carefully unwrap ribs. Brush with a very light layer of BBQ sauce or oil for shine.
4. Broil or grill: Broil on high for 3-5 minutes, OR finish on a 350-400°F grill for 10-15 minutes, turning to crisp the exterior.
5. Rest: Let rest 10-15 minutes before slicing and serving.

Notes

• This method produces fall-off-the-bone, deeply flavored ribs with a dryish exterior that’s flavorful but not sticky.
• The dry rub base is a crowd-pleasing pattern based on typical BBQ rub recipes - you can adjust heat level by varying the cayenne.
• For a more complex flavor profile, fold in herbs like oregano or sage.
• Wrapping in foil creates a steam environment that breaks down connective tissue for tender results.
• The finishing step (broiling or grilling) adds texture and caramelization to the exterior.

Source/Story

Perplexity for initial recipe, some adjustments to ask about best binder.