This is the rub I use, got it from a recipe called slow baked Memphis ribs from Fine Cooking magazine.
1 cup firmly packed dark brown sugar
1/2 cup granulated garlic (not garlic salt)
1/2 cup salt
1/2 cup paprika
2 Tbsp granulated onion
1 Tbsp dry mustard
1 Tbsp Creole seasoning
2 Tbsp chili powder
1 Tbsp cayenne
1 Tbsp cumin
1 Tbsp coriander
1/8 cup coarse black pepper
Stir together all ingrediends and store in an airtight container.
Use extra meaty back ribs. Remove the filmy membrane from the backside of the ribs. Liberally coat both sides of the ribs with the rub, I do this on wax paper for ease of clean up. Lightly cover with plastic wrap and let sit for an hour. Place ribs on racks on large baking sheets. Bake at 300F for 2 to 2.5 hours, turning ribs once.
Turn oven to 350F. Baste with your favorite barbecue sauce. Bake 15 minutes. Turn over and baste other side of ribs and bake another 15 minutes. You can finish the ribs on the barbecue if you wish, cooking just enough so the sauce is browned but not burned.
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