Seasoning pork or beef ribs beforehand enhances the flavor when the ribs are finally cooked. The best Dry Rub Rib mixture will allow the meat to marinate evenly throughout the ribs. Since Jake’s makes and sells it very own Tri-Tip, Steak and Rib Rub this is an easy one for us. But if you don’t have a dry rub there are a couple of ways we can remedy this. One, you can simply go to our website atwww.jakesfamousfoods.com and order your dry rub using code: 1707200910 at checkout which will give you a 10% discount. Or you can go to our website atwww.jakesfamousfoods.com and search for a copy of one of our open source recipes for dry rubs that we have available free for any site visitor. Just type in “dry rub recipe” in the search box and you’ll be taken to the web page listing the recipes.
Before applying the dry rub you’ll need to clean your ribs. Take the ribs if they’re pork and simply use a paper towel and your fingers to remove as much of the white membrane on the backside of the ribs. This membrane barrier when removed allows you to deliver more flavors from the dry rub directly to the meat. After cleaning pat the ribs dry with a paper towel to remove any excess water moisture. Lay down a long piece of aluminum foil enough to wrap the ribs in when completed. Following the foil lay the ribs on top of the foil. Coat the rib with the yellow mustard on both sides of the meat. If you used your hands to coat the meat you must thoroughly clean your hands to prepare for the next step. Follow the mustard with the dry rub coating both sides thoroughly. When done coating cover the ribs with the foil wrap. Seal as much of the ribs as possible with the wrap. Now, take the ribs and place them in your refrigerator where they will rest overnight. The combination of dry rub and mustard will help tenderize the meat and make it juicier when cooked.
If you follow all these steps your ribs should turn our perfectly, just remove, cut, and serve.