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Fall-Off-the-Bone Dry Rub Ribs

Melt-in-Your-Mouth Fall-Off-the-Bone Dry Rub Ribs Recipe

Discover how to create Fall-Off-the-Bone Dry Rub Ribs with this simple recipe for a tender, flavorful BBQ experience.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 ribs
Course: Beef
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 2 pounds Baby Back Ribs Remove the membrane for optimal texture.
  • 1 tablespoon Yellow Mustard Helps the dry rub adhere.
For the Dry Rub
  • 1/4 cup Dark Brown Sugar Ensure it's smooth to avoid clumping.
  • 1 tablespoon Smoked Paprika Regular paprika can be substituted.
  • 1 tablespoon Chili Powder Choose your preferred spice level.
  • 1 teaspoon Granulated Garlic You can use garlic powder as a substitute.
  • 1 teaspoon Granulated Onion Dried onion can be used as a substitute.
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Ground White Pepper
  • 1/2 teaspoon Cayenne Pepper Omit for a milder dish.
  • 1 teaspoon Smoked Sea Salt
  • 1 teaspoon Kosher Salt
For the Finishing Touch
  • 1/2 cup BBQ Sauce Optional for finishing the ribs.

Equipment

  • Oven
  • Aluminum Foil
  • Grill
  • Baking Dish
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 275°F (135°C).
  2. Remove the membrane from the back of the baby back ribs and place them curved-side down on aluminum foil.
  3. Brush each rack of ribs generously with yellow mustard, then sprinkle the dry rub over both sides.
  4. Wrap the seasoned ribs tightly in aluminum foil.
  5. Bake for 2½ hours, ensuring they cook evenly until tender.
  6. While baking, preheat your grill to 350°F (175°C).
  7. Once baked, unwrap the ribs and brush with BBQ sauce.
  8. Grill the ribs for about 10 minutes, flipping halfway through.
  9. Optionally, broil for a few minutes for extra crust.

Nutrition

Serving: 1rackCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 3mgCalcium: 4mgIron: 10mg

Notes

Ensure ribs are tightly wrapped in foil to retain moisture. Use a thermometer to check doneness, aiming for an internal temperature of 190°F-200°F. Marinate overnight for deeper flavor if desired.

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