BBQ Dry Rub for Ribs Recipe

BBQ  Dry Rub for Ribs 

What can be better than the aromas of fine barbecued meats sending up wafting smoke to tickle the noses of some of the most discerning palates. Driven by full flavored bbq rubs for ribs and meats these are rich, natural flavors that combine to make your particular brand of barbecue the best it could possibly be. We like to say that ribs taste good thinking that the meat itself is the primary actor in this chorus of taste. But in fact, the meat is actually the carrier of some of the finest spices and seasonings available to man. Believing and saying that meats taste good is driven directly through the barbecue, and grilling or smoking process.

BBQ Rub types defined by Webster as "a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor. The dry rub also creates a crust on the surface of food that is grilled or broiled." So, this belief that meats taste good is subject to the combinations that employed in the actual makeup of the dry rub itself. And where a dry rub for ribs is concerned it's the combination of juices, liquids, sinews, powders, granules, and spices all combined to deliver one specific taste at one specific point in time.

Taste is somewhat subjective since each of us has a different level of sensation, especially where our palates are concerned. But what we know is that each of us technically can discern the difference between sugar, salts, spices, and herbs. And so when we say that a bbq rub is "good". What we are in fact complimenting is the expression of those salts or peppers on our palate.

The best bbq dry rubs for ribs and meats is one that commonly uses salt and pepper.

A key component in bbq rubs like Montreal, Jerk, Texas Style is salt defined as a savory component that is a white crystalline substance that gives seawater its characteristic taste and is used for seasoning or preserving food. Whereas pepper is defined as being pungent, hot-tasting powder or granules prepared from dried and ground peppercorns commonly used also to spice food or is reserved as a condiment for the purposes of adding flavor. Each of these elements serves their individual needs, however, when added to foods they present themselves and additionally heighten the flavors of that item they are added to.

In the case of dry rubs, we focus on the big four, salts and peppers that are combined with additional sugary, and spice-laden elements to create flavor as the dry rub is tasted on the palate.

General Rib Rubs takes advantage of the very nature of spices, salts, and peppers each of these elements presenting them in balance drawing out the natural flavor of the meat. Similar to musical composition flavors come into focus at key moments during the orchestral equivalent of the chorus of smoke, heat, time, meat makeup and personal desire formulated as a degree of hunger.

A bbq rib rub is much like a wine with its complexities in that the dry rubs first notes can be determined on the palate first with its individual saltiness, followed by an herb note and complimented with sugars either white or brown and finally a pepper-laden note. A good dry rub takes advantage of the science afforded it and seeks to draw out the best flavors of the meat it is presented on. But bbq rub for ribs alone are not enough to improve the flavor of the meat. First one must start with a reasonable cut that is properly trimmed and prepared.

When it comes to smoking meats or in the case of Bresaola where dried meats employ the use of dry rubs we look to combinations of salts sugars, peppers and herbs to drive home their place in the symposium. The critical elements are ensuring that the dry rub doesn't conflict with the desired end result of the seasoning blend. A dry rub that is heavily laden in sugar might not be the right fit for the wood smoke that is strong in ash or black walnut. The fact that the wood may impart a bitter taste to the food is enough to reconsider the type of wood used. Better woods for sugary laden dry rubs might be cherry or apricot that adds a mild almost hickory note that goes well with poultry and pork.

Dry rubs that are laden in salts and herbs may well benefit from smoking woods like Apple, Almond, and Citrus varieties. One wood type that gets very little airtime in Grapevine. I've used grapevines a number of times and the smoke that is derived from the bark is almost sweet in flavor aromatic with hints of sweet grapes. A truly awesome wonder wood type for smoking.

But back to our primary topic: What makes a Dry Rub good or great for smoking? The end result is the trigger for finding the right type of wood. Whether your focus is to smoke steaks, ribs or chops each has its own brand or type of wood that favors smoking. The critical makeup of dry rubs for Steaks is its ability to impart an almost earthiness to the meat much like that which is delivered when using Hickory or Red Oak. For ribs, one wants to truly taste the pork goodness and only woods like Almond, Peach, Plum, Apple, and Red Oak deliver that rich smokiness that matches the sugars, salts, herbs and spices of the dry rub.

When properly paired with wood smoke dry rub ribs can impart a sense of luxury and extravagance to the meat. We've paired our best dry rubs with some key wood types to help you in your decision making. See our listing below as a guide. In addition, we've added some of our best dry rub for ribs recipes. These recipes are easy to make and make use of ingredients that every household has on hand. But let's look at our stock of dry rubs for ribs options when combined with key smoking woods that will make your barbecue exceptional.

Santa Barbara Rub (Alder, Apricot, Grapevine, Mesquite, Orange, Pecan)

San Ysidro Rub (Red Oak, Almond, Peach, Grapevine, Mesquite, Pecan, Pear)

Santa Maria Dry Rub (Almond, Peach, Red Oak, Mesquite, Hickory, Lemon)

Memphis Blues Dry Rub (Almond, Peach, Grapevine, Hickory, Cherry, Maple, Grapefruit)

California Chipotle Dry Rub (Peach, Plum, Cherry, Apple, Grapevine, Red Oak, Almond)

California Chicken Dry Rub (Almond, Red Oak, Mesquite, Cherry, Apple, Grapevine, Maple, Mulberry)

Best Dry Rub for Ribs Recipes:

Homemade Cajun Rib Rub Recipe

8 tablespoons paprika

3 tablespoons cayenne

6 tablespoons ground black pepper

4 tablespoons garlic ground

3 tablespoons onion ground

6 tablespoons sea salt

2 tablespoons ground cumin

4 tablespoons dried oregano

4 tablespoons dried thyme

Santa Maria Basic Rib Rub

3 Tablespoons Granulated Garlic

2 Tablespoons Salt

2 Tablespoons Coarse Ground Black Pepper

Brown Sugar Sweet and Spicy Rib Rub

1 teaspoon ground black pepper

2 teaspoons ground cumin

1 tablespoon Hungarian paprika

1/2 teaspoon ground coriander seed

1/2 teaspoon cayenne pepper

1 tablespoon brown sugar

2 teaspoons granulated garlic

1 tablespoon Kosher salt

Santa Maria Rib Rub Brown Sugar Recipe

3 Tablespoons Granulated Garlic

2 Tablespoons Salt

2 Tablespoons Brown Sugar

2 Tablespoons Coarse Ground Black Pepper

Ranch Style Rib Rub Recipe

4 Teaspoons Garlic Powder

2 Teaspoons Paprika

2 Teaspoons Dried Orange Peel

1 Teaspoon Chili Powder

1/2 Teaspoon Black Pepper

1/2 Teaspoon Kosher Salt

Smoky Rib Rub Recipe

1/4 Cup Salt

1 Teaspoon Smoked Hickory Powder

1 Tablespoon Ground Black Pepper

1 Tablespoon Paprika

2 Teaspoons Cayenne Pepper

2 Teaspoons Dried Oregano

2 Teaspoons Granulated Garlic

2 Teaspoons Ground Cumin

Chicago Style Rib Rub Recipe

• 4 Tablespoons Sugar
• 2 Tablespoons Kosher Salt
• 2 Tablespoons Black Pepper
• 2 Tablespoon Smoked Paprika
• 1 Tablespoon Chili Powder
• 1 Tablespoon Garlic Powder

Coriander Tarragon Rib Rub

1 3/4 cups white sugar

3 tablespoons brown sugar

1/4 cup Hungarian sweet paprika

1 tablespoon ground black pepper

1 1/2 teaspoons garlic powder

1/2 cup salt

2 1/2 teaspoons chili powder

1 teaspoon cayenne pepper

1 teaspoon coriander pepper

1 teaspoon tarragon

1 teaspoon Turmeric

Greek Style Ribs

3 Lbs of Baby Back Ribs "uncooked"

5 Garlic cloves

2 Tablespoons Lemon Rind

1/2 Cup Onion

4 Tablespoons Oregano "fresh"

1/4 Cup Lemon Juice

1 Tablespoon Honey

1 Teaspoon Kosher Salt

1 Teaspoon Pepper - Coarse Ground

Merlot Dry Rub Ribs

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8T Light brown sugar

3T Salt

2 T Jake's Tri-Tip Steak and Rib Rub Seasoning

1/2t Ground black pepper

1/2t Cayenne pepper

1/2t Jalapeno seasoning

1/2t Old Bay Seafood seasoning

1/2t Rubbed thyme

2t Onion powder

Rosie's Rib Rub Recipe

4-5 cans of Beer (regular not light beer)

3 Cloves of garlic

1 Tablespoon of Sea Salt (table salt can be used if Sea Salt is not available)

1 Tablespoon of Fresh Ground Pepper

1 Pot large enough to cover the ribs with water

6 Tablespoons Honey

1 Tablespoon Cumin

1 Tablespoon Garlic Powder

½ Tablespoon Onion Powder

½ Tablespoon Cayenne Pepper

Sesame Rib Rub Recipe

1 Rack of Baby Back Ribs

1 Tbs Garlic Salt

1 Tbs Coarse Ground Black Pepper

2 Tbs Sesame Oil

1 Tbs Soy Sauce (Light or Regular)

2 Tbs Sugar

2 Tbs Chile Oil

1 Tbs Cornstarch

1 Tbs Sesame Seeds

1 Cup of Jake's Original BBQ Sauce

Each of these dry rubs is designed to impart just the right amount of flavor at just the right time. But the real test is in the results you will receive.

Last but not least is the mental imagery that one receives when you try out your very favorite ribs recipes. I often tell people that barbecue is about memory and a form of that muscle memory for the palate and the brain. Most people will gravitate to experiences they had when they were young children, especially where barbecue is concerned. Each of us is trying to bring back our most favorite experience and that absolutely awesome, burger, steak, ribs, chops or whatever that item might be. We at Jake's Famous understand that mental focus and our products are designed with that key element in mind. We are constantly working to get your mind and thoughts back to happier experiences be it without Famous barbecue sauces, our amazing dry rubs or our award-winning condiments.

The real key to what makes ribs good or great is the memory it holds for the user. We believe that you will enjoy making memories with each and every one of our products.

Finally, our recommendations whether you use Jake’s Famous Foods natural dry rub for ribs or you make your own is to focus primarily on the type of meat you desire to cook. Spend some time evaluating the desired end results of your grilling efforts. Consider whether or not you want the final result to have a savory, salty finish, an herb centric focus or somewhat subtle and sweet. By deciding early on you’ll give yourself the best possible chance for success as you expand your grilling skills.

Jake

Jake's Famous Foods

BBQ Ribs Recipe for Perfect Slow Cooked Ribs is it Possible?

BBQ Ribs Recipe Slow Cooked

Have you ever wondered why your ribs come out either dry or under cooked each time you make them. You use the same charcoal or gas and yet you get different unsatisfying results each time. Well, this is the best BBQ ribs recipe for Ribs out there. It's easy to follow and gives you specific ingredients that you need to make this a successful process every time in some very easy steps. No more tough, dry, under cooked ribs. Just meaty juicy results that come out with the same texture and quality every time. Here's what you'll need and the steps you'll need to follow.

Preparation time: 25 minutes

Total Cooking time 2 hours 15 minutes

Serves 5-6 people

Things you'll need to Make Perfect Slow Cooked Ribs

• 1. Aluminum Foil
• 2. 1 Rack of Ribs, beef or pork whichever suits you.
• 3. Oven that can maintain 300 degrees
• 4. Barbecue grill with charcoal or gas
• 5. Oblong metal baking pan
• 6. 1 Cup Orange Juice
• 7. Barbecue Sauce (preferably Jake's Famous)
• 8. Dry Rub (preferably Jake's Famous)
• 9. 2 Tablespoons Honey
• 10. 2 Tablespoons Teriyaki or Soy Sauce
• 11. 2 Tablespoons Thyme

Steps How To Make Perfect Slow Cooked BBQ Ribs Recipe:

• 1. Clean ribs and remove the white membrane from the back of the ribs. Tip: Use a paper towel to grip the edge of the membrane and remove with a slow steady force.
• 2. Season the ribs generously with the seasoning.
• 3. Wrap the ribs and let rest in your refrigerator for a minimum of 2 hours and not more than 8 hours.
• 4. Preheat the oven to 275 degrees.
• 5. Place a layer of foil in the baking pan to catch juices from the meat.
• 6. Remove the ribs from the wrapping and place on the layer of foil.
• 7. Add the cup of Orange Juice to the bottom of the pan under the ribs.
• 8. Seal the ribs in the pan so that the meat will braise in the liquid.
• 9. Cook in the pan for 2 hours.
• 10. Collect the liquid from the ribs into a cooking pot.
• 11. Add the Honey, Teriyaki or Soy Sauce, Thyme and 4 Tablespoons of Jake's Famous BBQ Sauce.
• 12. Cook on High heat and reduce the liquid to a syrupy consistency.
• 13. Pour the syrupy sauce over the ribs.
• 14. Grill or your broil to create a glaze on the ribs. Use medium high heat then place the ribs on the grill for 10 minutes until grill marks show up. For broilers use a 5 minute setting.
• 15. After your perfect slow cooked BBQ ribs have completed cooking let rest for 3 minutes.
• 16. Serve.

While our process of making Slow Cooked ribs is a stellar one we find that sometimes a single recipe is just not enough. So, we've taken the liberty of adding additional recipes that you can use to make your very own creations of bbq rib recipe and barbecue ribs recipes. Adjust the ingredients as you see fit then continue the process of preparing your ribs. Since these are bbq rub formulations you will need to prepare the mix beforehand and apply so that the rub can do its job thoroughly. And once the bbq rub is applied we are sure you will enjoy the end results. See our bbq rib recipe below:

BBQ Ribs Recipe Instant Pot

BBQ Ribs Recipe:

Homemade Cajun Rib Rub Recipe

• 8 tablespoons paprika
• 3 tablespoons cayenne
• 6 tablespoons ground black pepper
• 4 tablespoons garlic ground
• 3 tablespoons onion ground
• 6 tablespoons sea salt
• 2 tablespoons ground cumin
• 4 tablespoons dried oregano
• 4 tablespoons dried thyme

Santa Maria Basic Rib Rub

• 3 Tablespoons Granulated Garlic
• 2 Tablespoons Salt
• 2 Tablespoons Coarse Ground Black Pepper

Brown Sugar Sweet and Spicy Rib Rub

• 1 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 1 tablespoon Hungarian paprika
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon cayenne pepper
• 1 tablespoon brown sugar
• 2 teaspoons granulated garlic
• 1 tablespoon Kosher salt

Santa Maria Rib Rub Brown Sugar Recipe

• 3 Tablespoons Granulated Garlic
• 2 Tablespoons Salt
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Coarse Ground Black Pepper

Ranch Style Rib Rub Recipe

• 4 Teaspoons Garlic Powder
• 2 Teaspoons Paprika
• 2 Teaspoons Dried Orange Peel
• 1 Teaspoon Chili Powder
• 1/2 Teaspoon Black Pepper
• 1/2 Teaspoon Kosher Salt

Smoky Rib Rub Recipe

• 1/4 Cup Salt
• 1 Teaspoon Smoked Hickory Powder
• 1 Tablespoon Ground Black Pepper
• 1 Tablespoon Paprika
• 2 Teaspoons Cayenne Pepper
• 2 Teaspoons Dried Oregano
• 2 Teaspoons Granulated Garlic
• 2 Teaspoons Ground Cumin

Chicago Style Rib Rub Recipe

• 4 Tablespoons Sugar
• 2 Tablespoons Kosher Salt
• 2 Tablespoons Black Pepper
• 2 Tablespoon Smoked Paprika
• 1 Tablespoon Chili Powder
• 1 Tablespoon Garlic Powder

Coriander Tarragon Rib Rub

• 1 3/4 cups white sugar
• 3 tablespoons brown sugar
• 1/4 cup Hungarian sweet paprika
• 1 tablespoon ground black pepper
• 1 1/2 teaspoons garlic powder
• 1/2 cup salt
• 2 1/2 teaspoons chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon coriander pepper
• 1 teaspoon tarragon
• 1 teaspoon Turmeric

Greek Style Ribs

• 3 Lbs of Baby Back Ribs "uncooked"
• 5 Garlic cloves
• 2 Tablespoons Lemon Rind
• 1/2 Cup Onion
• 4 Tablespoons Oregano "fresh"
• 1/4 Cup Lemon Juice
• 1 Tablespoon Honey
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Pepper - Coarse Ground

Merlot Dry Rub Ribs

• 8T Light brown sugar
• 3T Salt
• 2 T Jake's Tri-Tip Steak and Rib Rub Seasoning
• 1/2t Ground black pepper
• 1/2t Cayenne pepper
• 1/2t Jalapeno seasoning
• 1/2t Old Bay Seafood seasoning
• 1/2t Rubbed thyme
• 2t Onion powder

To help out we've added our temperature chart to ensure that your slow cooked ribs reach the perfect degree of doneness.

Following the cooking and grilling process it is more important that ever to rest the cooked meat properly.  Meat whether pork, beef, or chicken is mostly made up of water somewhere around 50 to 75%.  Combined with that water is protein and fats.  Deep within the recesses of the meat at the structural level is an area called Myofibril structures which are basically pockets that make up the muscle fiber of the actual animal.  When meats are grilled, baked or barbecued heat contracts the proteins which forces water out through the myofibrils ultimately causing the meat to shrink in size. 

When meat is allowed to relax after cooking the pockets will relax somewhat which creates and almost capillary action to reabsorb the released moisture.  The end result is what we are all familiar with known as juiciness.  After you've allowed meats to relax a few times after cooking you'll begin to develop an almost third sense about how long a particular piece of meat should relax before losing too much heat.  So, all in all relax your meat to achieve perfect juiciness.

Pork Chops / Pork Ribs	Gourmet	USDA
Rare	N/A	N/A
Medium - Rare	N/A	N/A
Medium	N/A	N/A
Medium-Well	155-165ºF	170ºF
Well-Done	175-185ºF	170ºF

See all of our BBQ Rib Recipes on our Jake's Famous website.

The 7 Best BBQ Rubs You Can Buy and Why You Should

The 7 seven best bbq rubs is a bold statement especially to someone who has never used a barbecue rub or even held a bbq rub. Personal preference on the exact usage of terms is key when discussing barbecue.  But for someone who has been steeped in the physiology, mythology, biology and all of the other "ologies" related to barbecue, then one begins to pay attention.  So, we'll focus on what we consider to be the best bbq rubs in existence, not because these are products that we are familiar with but because of the way in which these very products deliver their unique brand of awesomeness to create some amazing taste results for a barbecue. 

At Jake's Famous Foods we'll start with a base amount of knowledge in understanding what a rub actually is and what it does.  Now the simplest of all rubs is salt which has been around for thousands of years.  I'm sure every person thinks they know what salt really is and what it does.  And from our basic days in high school chemistry we learn about the existence of salt, or that white stuff we've been shaking on our burgers and french fries for years.  But would it surprise you to know that salt is a mineral composed primarily of sodium chloride (NaCl).  A mineral being inorganic or classified as something that is not alive or living, like vegetables or roots in the earth.  Salt is a chemical compound of sodium and chloride and in its natural form as a crystalline mineral is known as rock salt or halite. 

Sodium which most people simply classify the terms as too much sodium intake but rarely say too much salt intake serves a vital roll in maintaining the human condition in that it is an electrolyte, and performs the duty of helping nerves and muscles function correctly aiding in what is known as the  osmotic regulation of water content in body organs or in laymen's terms keeping the fluids in your body in balance.  

Salt is also a preservative so when combined with other elements assists in storing or keeping foods for a longer than standard length of time especially if the meats or food item was left out in the open to suffer the ravages of the elements.  

Salt was often paired with its most central of spices, things like cumin, oregano, and turmeric but it wasn't until the combination of salt and pepper that the normal every day expectation was made.  One could never have a table setting that didn't combine salt and pepper.  And certainly you would never have a table setting of say salt and turmeric, or salt and oregano but no pepper.  Your guests would consider you odd for such pairings and would immediately if not politely ask, then demand to have their fair share of pepper on hand.  

The difference between bbq rubs and seasonings.
It is important to note this small but not innocuous difference between a bbq rub and a bbq seasoning.  BBQ Rubs are meant to be shaken and layered onto meats that will be allowed to bathe in the rubs for a period of time.  While bbq seasonings are just the opposite, being place on the intended meat sometimes minutes before they hit the grill to play a role in the Maillard effect of browning the meats.  Seasonings can and will be burned off the meat quickly if not properly allowed to rest and be absorbed through the Myofibril structures of the meat which supports holding the seasoning while effectively curing the meat with flavor.  

When considering the necessities of seasonings, and rubs, and mixes or pastes one must consider what the meat is, and believe me when we discuss bbq rubs we center only on their uses on meats.  And we consider the intended result of the selection efforts.  Meaning, are you striving to achieve a flavor result that leaves a salty, savory, bitter, sugary or natural taste of the original starting product.  Our belief is that most of the customers we see want the natural flavor of the meat but realize they can't spend $100 a pound on something so the best way to drive a less than superior cut of meat up the taste scale is to thoroughly season the meat altering its flavor.  To achieve that an individual may blend granulated or powdered forms of garlic, paprika, salt, pepper, sugar, turmeric, oregano, onion and more toward achieving the end result.  

So, with that in mind we'll finally get to what we believe to be the best bbq rubs to buy.  Starting with our longtime mainstay and first actual product Santa Barbara Smoked BBQ Rub.  

This Santa Barbara Smoked Rub was formerly known as Southwestern Hickory Dry Rub because in it's original form it concentrated on a combination of California Chili Powder and hints of Cayenne pepper with subtle combinations of coarse ground black pepper, garlic, onion, smoked salts and of course hints of brown sugar.  The resulting combination of flavors yielded a spicy, peppery mix with savory overtones that complimented particular items like pork ribs or beef ribs.  This was true to form bbq rub heaven all wrapped up in one.  

Some have called this the ultimate rub but we have to keep in mind terms like those are subjective so we'll just take it on faith that a large audience really like the dry rub for the results that it yields.  The rub was renamed when we chose to widen the nature of the rub.  We believed we could serve a growing fish centric market by increasing some of the key elements along with the conversion to a maple based sugar as opposed to brown sugar.  The results have and continue to be phenomenal. 

We take a move away from a spicy, peppery bbq rub into one that is the true essence of barbecue rubs.  This Tri Tip Steak and Rib Rub although a mouthful to say is highly the most versatile bbq rub in existence.  Performing triple duty on steaks, ribs, and tri tip.  Each meat has their own unique role in American culture and the Tri Tip, Steak, and Rib Rub deserves a spot on the podium.  This is the most impact focused combination of spices, herbs and salts we have ever made.  The bbq rub is a revelation in the use of smoked salt, herbs of oregano and tarragon, along with savory elements like paprika, onion, and garlic paired with just the right amount of golden brown sugar.

This is a bbq rub that can be shaken on allowed to achieve having great "stickiness" at room temperature then moved quickly to the grill for the best tasting steaks you've ever made.  Or applied with the smallest amount of olive oil to thick cuts of tri tip that are rested for minimum periods then properly seared and roasted to perfection.  Not to mention the all popular rib combinations where ribs are brought to room temperature then rubbed with the bbq rub and allowed to rest for a minimum period then barbecued slowly for 5 to 6 hours to produce the tenderest ribs ever.  This my friends is the "creme de la creme" of bbq rubs.  It's easy to use, comes in a convenient container, and stores for 2 years without losing its vitality.  Some of the best bbq rub seasonings in existence today. 

The California Chipotle Dry Rub is borne from the period of time when society as a whole discovered the existence of Chipotle.  And for about 10 years it was all things Chipotle from practically every direction you could think of fresh off the heels of Mesquite firewood cooking.  This is one of the few times in which savory seasonings were blended together with subtle sweet but spicy blends of dried Chipotle peppers and sugars.

The effect of these blends was to produce a spicy result that was savory but did not overpower the item that was seasoned.  

Take for example chicken breasts or thighs amply seasoned with California Chipotle Rub then allowed to rest in the blend for an hour.  When properly grilled and at this point we won't say slow or fast grilled simply because no one wants raw chicken and chicken that cooks too long is basically over cooked and tough.  So, we'll go with chicken properly cooked will produce a juicy, tender result with an aroma of fine peppers, garlic and onion.  This is a truly savory blend that will deliver exceptional results each time the grill is fired up.

Pure Santa Maria Dry Rub that name practically says it all, Pure.  This is one of the few bbq rubs on the market today that literally does exactly what the name says it is.  Santa Maria for those not in the know is a city or as most would say a region in which true tri tip barbecues were created.  This region nestled between the California cities of San Luis Obispo and Santa Barbara all share in this form of cooking tri tip.  Tri tip is effectively a triangular piece of meat from near the front legs of the steer is cut away and trimmed leaving a reasonable amount of fat or as we call it the "fat cap" on the meat which will render enhancing the flavor of the meat.  The meat which when properly cooked is seasoned with the sparsest amount of basic seasonings salt, pepper, garlic and enhanced with onion and mustard and just the right amount of dried parsley.  The meat is properly rested for absorption then seared on both or all sides first then relocated on an adjustable grill such that the meat is indirectly cooked or roasted until done.  The meat is cut perpendicular to the grain wherein the results will leave even the most ambivalent with smiles of joy.  This is true Western cooking and the meat and dry rub represent the best the region has to offer.  

There are many impostors out their now but one must consider that true rubs carry no more that 6 basic spices to achieve the desired end result.  Larger form granules of salt, and pepper hearken back to the days of rustic ingredients all focused on producing the perfect bite and flavor. 

California Chicken Dry Rub, never before has their been a better more focused dry rub that serves one key food category.  The chicken rub does just that by using the very elements necessary to break down that pathways of tenderness for chicken. In most cases one might think chicken to be relatively easy to season but it's exactly the opposite.  Chicken can be the toughest of all poultry to season ahead of turkey and game hens.  In cases where there is no skin the seasonings may just fall off or burn up on contact with the grill. Therefore it is primary that one properly season the meat with spices and herbs to complement the subtle flavors of the chicken. 

Chicken may be dry and tasteless if not properly managed and we've overcome that with turmeric that not only leaves a golden color on the meat but almost Mediterranean flavor combined with ample hints of garlic, paprika, onions and for spice just a hint of cayenne pepper.  Add those ingredients along with a specific hint of brown sugar and you've got one of the best savory, salty, subtle sweet bbq rubs money can buy. This is truly a great chicken rub that we can't talk enough about.  It is superior at resting and delivering tenderness through its capillary action and when properly seasoned will produce staggering results that will change how you think about chicken.  

Memphis Blues Dry Rub contains an almost unmistakable element of flavor, one that you can just barely put your hand on.  You know what it is in the back of your mind but you just can't seem to find the words for that particular element of uniqueness.  That uniqueness is defined by two key elements celery seeds and coriander.  Two key elements that are as unique by themselves as the city that holds them up in legendary fashion in their namesake dry rubs.  Traditionally Memphis style ribs are rubbed with their special blend of seasonings then grilled for long periods of time. The ribs are then rested and dusted with the Memphis style rub just before being brought to the table.

The seasonings are adhered by the juiciness of the moisture resulting from the barbecue process.  When the ribs are cut and served the eater receives the aromatic effects of the celery seeds, coriander, thyme, pepper, garlic, cumin, mustard and more.  The one thing they won't have to worry about in our Memphis Blues Dry rub is the addition of sugar either in the form of raw white or brown sugar.  We've created a Memphis Style Dry Rub borne from our direct experiences in Memphis.  A light dusting after barbecue is just enough to deliver the savory flavors of this dry rub. Elegant in appearance and wholesome in taste.  And with our Memphis Blues Dry Rub taste is what you want and what we deliver all wrapped up is a nice little see through container where we hide nothing from the buyer.  The last thing we want to do is leave rubs without the proper directions which is why we've detailed instructions and BBQ Recipes  right on our website that take your ribs to the next level.  What's the use of barbecue if the results turn out less than satisfactory and that's why we take all the guess work out of the process. 

San Ysidro Rub as unique as the name. This by far is our most ambitious dry rub.  Again this is a Sugar Free dry rub but one that focuses directly on the cleaner elements of barbecue.  Exacting blends of smoked salts, garlic, Hungarian Paprika, coarse ground black pepper, and hints of turmeric and onions all compliment this truly audacious dry rub.  

This is a bbq rub that drives flavor but not through the use of sugar.  Key to this dry rub is its use on vegetables of all shapes and sizes particularly potatoes, roasted carrots, egg plant, yellow squash and more.  The bbq rub is perfect for those who must consider a dry rub that would affect their glycemic index or more specifically for those who have certain sensitivities to glucose or sugar.  The bbq rub can be shaken or rubbed onto meats, or can be made into a paste through the addition of olive oil then spread evenly on ribs, chicken, or fish.  After cooking a light dusting of the rub can be added to increase the flavor profile.  This is a barbecue rub that is a cut above and as we say it's about time that someone consider the effects of sugar intake not only directly but through things like barbecue and the addition of barbecue rubs.  As my friends and I like to say "move quickly" as this truly is a target rich environment where barbecue rubs are concerned.  

These are the 7 Best BBQ Rubs you can buy.
We believe these rubs will improve the flavor of your barbecue without a doubt.  See our website "Jake's Famous" and gain access to our stable of fine bbq rubs and sauces.  And when you do check out our products we've got a special offer for you at Checkout.  Get 10% OFF pricing on our award winning dry rubs, sauces and seasonings.  You'll get that immediate 10% OFF when you use Jake's product savings Code: 1707200910 at checkout. Get all our BBQ Rubs Today!

Jake

BBQ Ribs In The Oven with Dauphinois Potatoes

Making Ribs couldn't be easier when following our post on Ribs in the Oven.  In addition we add in a nice accompaniment Dauphinois Potatoes also know as "Pommes or Gratin Potatoes".

Ribs in the Oven is wonderful especially when it's cold outside and either you can't or just don't want to use your grill.  Follow this simple process and you'll have the best tasting ribs ever.

First let's consider just how much work you want to do.  Personally, I consider the indoor oven process the easiest of the many variations toward using heat to make ribs.  I have a process on our website Jake's Famous Foods that we call Lazy Man ribs and that process is designed specifically for those who don't want to exert too much effort in making their ribs.  So, for this effort we'll be using variations of the Lazy Man approach and generally a standard approach that we tend to use whenever we make ribs indoor.

Continuing on we first select the ribs we want to make.  There are three or four basic cuts of ribs from Country Style to St. Louis to Baby Back, Spareribs and so on.  We'll be focusing on the general pork versions of ribs as the beef process tends to move things in a little different direction but not by much.  It's important to know that the selection or type of ribs does not affect the process. So, you can have any version you want.

Second, it's important to clean your ribs thoroughly.  It doesn't matter if your ribs were cut, packaged and frozen or taken directly from the hog and trimmed by a butcher.  Each rib rack can have bits of bone and debris from the cutting and packaging process that we really don't want while cooking.

Trim off the excess film on the back of the ribs.  Remove the film while close to room temperature with a paper towel.  You may have to slip a butter knife under the film to get it started but once you do pull firmly on the film toward the opposite end of the rack and try to remove the film as completely as possible.

With the film removed we've reached a decision point.  We call this a decision point because you can choose to take this next step or leave it out.  That step is the simple application of Yellow Mustard.  Many of the BBQ Pitmasters and Competition Experts employ this step and we highly recommend it especially if your ribs were frozen and thawed.

Yellow mustard helps in the tenderizing of your ribs.  It's relatively cheap and requires almost no effort in the process.  All that is needed is the Mustard, and a bag for storage.

If you've chosen to use the mustard follow these steps.  If not you can jump ahead to step 3.  Cover the entire rack of ribs with mustard.  Place the rack of ribs into a storage bag and place in the refrigerator for a minimum of 1 hour.  After resting in the fridge remove the ribs at least 30 minutes before cooking and allow them to reach room temperature in the storage bag.

Third, locate a large pan and a sheet of aluminum foil enough to extend the entire length of the ribs.  We will be layering the foil in the pan and will run the foil up the sides of the pan.  We will not be covering the ribs as this is and open bake process.

Fourth, after the ribs have rested for 30 minutes and the pan and foil have been assembled set your oven to 350 degrees.

Fifth, now comes the dry rub.  We use a 50/50 combination of Jake's Famous Memphis Style Dry Rub and Jake's Santa Barbara Smoked Dry Rub.  The combination yields spiciness with just the right hints of maple flavored sugar, coarse black pepper, smoked salt and chili powder.  Coat the entire surface of the ribs both sides and place the ribs in the pan meat side facing you.

Sixth, place the ribs in the oven and set a timer for 2 hours.  After the two hour period remove the ribs and baste with your favorite barbecue sauce.  We like to use our Jake's Famous Really Nice Medium Hot BBQ Sauce.  The sauce is flavorful with just the right spiciness the keep the ribs interesting.  Place the ribs back in the oven and set your timer for 1 hour.

Time to make the Dauphinois Potatoes.  Collect 4 or 5 small to medium white or Yukon style potatoes.  Remove the skin and cut the potatoes in half.  With a sharp knife cut the half section in very thin slices.  Perform the same action with all the potatoes.  Follow the potatoes with a Leek.  Thoroughly wash the leek removing any outer skin that is not useful or tough.  Cut the leek into small pieces and set aside.

With the leek and potatoes cut it's time to trim and shred cheese. We like shredding Gruyere and Colby along with Gouda cheese.  Also gather black pepper, kosher salt and heavy cream as well as a medium sized backing container.

With all the segments collected begin by pouring about three tablespoons of cream in the container ensuring that the bottom of the container is coated.  Now add a layer of potatoes followed by leeks, salt, pepper and cheese.  Repeat the process, potatoes, leeks, salt, pepper, cheese, cream.  Continue layering until you reach to top of the container.  Finish by adding in Parmesan cheese topped with Paprika for nice color.  Once the entire container is completed place the container in the same oven with the ribs.  The potatoes will require a minimum of 1 hour to cook and can take up to 1-1/2 hours to finish cooking depending on the oven.

Seventh, after the ribs have completed cooking it's time for the resting phase.  We recommend that you allow the ribs to rest for at least 30 minutes before serving.  Place the rib pan on the counter or in an unheated cooler and cover with a large towel.  The towel will slow down the heat evaporation process allowing the meat to cool evenly.

After an hour or so check on the potatoes.  The Dauphinois Potatoes should have a nice golden top with the cheese and cream bubbling.  Remove the potatoes from the oven and place on the counter or stove top and allow to rest for at least 20-30 minutes before serving.

With the Ribs and the Dauphinois Potatoes rest slowly separate the ribs from the pan and place on a cutting board.  Follow the separation point between the ribs and cut just enough ribs for you or your guests.  A normal rack of ribs is about 13 bones so if you have 1 other guests we suggest you don't cut off more that you would normally eat in a setting.  Maybe 4 or 5 ribs which would mean the remainder can be slipped into a storage bag for later consumption.

The Dauphinois potatoes can be served onto a dish and consumed right away.  Just be aware that the potatoes might have some reserve heat left over from the cooking process.

That completes our easy to follow Ribs in the Oven with Dauphinois Potato process.  We hope you've enjoyed the easy to follow steps and look forward toward see your comments.

Jake

We've included our video of the entire process making the results even easier.  See below.