Everyone needs a great rib rub recipe and these Dry Rub Barbecue Ribs never disappoint. Every single bite is filled with a juicy, bold flavor that will have your friends begging for the recipe. Just a few simple techniques and ingredients (thanks to Kellie Hemmerly’s recipe, of The Suburban Soapbox) you’ll be able to enjoy the best ribs ever.
These barbecue ribs are best if you start the day before. Spread a dry rub, like Harry & David’s Peppercorn Steak Spice Rub, over both sides of the rack and then let them rest uncovered in the refrigerator overnight. This allows the flavors to develop deep in the ribs while also tenderizing the meat.
Once you’re ready to grill, transfer your rack of ribs to a long sheet of foil and fold up both sides. Pinch one end closed and leave the other open, for now. You’ll whisk up a steaming liquid made with cranberry juice, beer and liquid smoke to enhance the flavor of your ribs even more. Pour that mixture into the foil packet and seal tightly.
Throw the whole thing on the grill over low heat for 2 hours. Low and slow will guarantee the most tender, juicy ribs. And just before you think you’re done, remove the ribs from the foil and toss directly on your grill grates. Brush lightly with your favorite barbecue sauce and grill for 5-6 minutes more on each side.
BBQ Rib Rub Recipe
- 1 rack of baby back pork ribs
- 4 tablespoons Harry & David Peppercorn Steak Spice Rub
- ¼ cup cranberry juice
- ¼ cup light beer
- 1 teaspoon liquid smoke
- ½ cup barbecue sauce (we used Harry & David Kentucky Bourbon BBQ Sauce)
- Place the ribs on a baking sheet. Rub both sides, liberally, with spice rub. Transfer baking sheet to the refrigerator and chill overnight, uncovered.
- Remove the ribs from the refrigerator and transfer to a piece of foil 6 inches longer than the rack.
- Pinch both sides up and fold over to form a packet. Pinch one end closed.
- Whisk together the juice, beer and liquid smoke. Pour the mixture into the open end of the foil packet and pinch closed.
- Transfer the ribs to the grill with low heat for 2 hours.
- Remove the ribs from the foil and transfer directly to the grill grates. Discard the foil and steaming liquid.
- Brush the ribs with barbecue sauce and grill for 5-6 minutes over high heat. Flip the ribs over and brush with the remaining sauce. Grill for 5-6 minutes longer.
- Transfer to a serving platter and allow to rest for 10-15 minutes before cutting apart. Serve immediately.