“Baby Back Ribs with Smokin’ Rib Rub

Baby Back Ribs with Smokin’ Rib Rub…??? I think we’re all done with winter and seriously thinking about Spring being around the corner. If yesterday was any indication, won’t be long now. Keep your fingers crossed!!! With Spring top of mind, I’ve had such a taste for ribs lately. No, weather was not conducive to grilling, needed to be a little warmer, maybe 45 degrees out. Heat wave, right? Anyway, I was talking with someone at work about barbecue and ribs. Matt asked how I cook ribs indoors. Well Matt, here is my recipe for Baby Back Ribs with Smokin’ Rib Rub.

I use rub on my ribs whether cooking outdoors or indoors, cooking low and slow. Rubs give meat extra flavor without clashing with sauces you want to use, yet sauces are not necessary. Consider you and your families taste buds. I adapted my recipe for Baby Back Ribs with Smokin’ Rib Rub from my Mom and a book called “Soaked, Slathered, and Seasoned” by Elizabeth Karmel. Mom used to experiment with different seasonings for her barbecue and I have followed her know-how.The recipes in this book can be made for indoor cooking using your oven. Let’s face it, nothing tastes like barbecue on a grill but sometimes you have to improvise, right? When your taste buds are calling, you must answer! Try my recipe for Baby Back Ribs with Smokin’ Rib Rub and let me hear what you think. Tell me about your favorite seasonings for barbecue indoors.

Baby Back Ribs with Smokin’ Rib Rub

1 slab Baby Back Ribs

Rub:

½ cup dark brown sugar, packed

¼ cup kosher salt

¼ cup sweet Hungarian paprika

1/8 cup black pepper

1 T. white pepper

1 T. onion powder

1 T. dry mustard

2 T. honey powder, (optional)

2 t. chipotle chile powder

2 t. ground cumin

1 t. celery salt

½ t. cayenne pepper, more or less to taste

Barbecue sauce, (optional)

In medium-size bowl, combine all ingredients, mixing well. Store in airtight container until ready to use. The rub will keep 4 to 6 months.

To bake ribs:  Coat ribs generously with rub. Shake off any excess. Cover and place in refrigerator for 2 hours.

Preheat oven to 325 degrees. Place ribs in a large baking dish, not letting ribs overlap, meaty side up. Cover with foil and bake for 2 to 2 ½ hours or until instant read thermometer inserted reads 180 to 190 degrees.

Note: Before removing ribs from oven, use your favorite Barbecue sauce if you like, however, the dry rub tastes smoky and slightly sweet. This rub will not interfere with the taste of Barbecue sauces. Use this rub on grilled foods like chicken or corn on the cob.

Honey Powder can be found at your local market or online (click here). If Honey Powder cannot be found use a ¼ cup light brown sugar in place of. Makes approximately 2 cups rib rub.