Ingrédients pour Thunder Baby Back Dry Rub
- Light Brown Sugar
- Kosher Salt
- Dried Ancho Chile Powder
- 1/2 teaspoon ground cumin
- Dried Oregano
- 1 tablespoon garlic powder
- Ground Black Pepper
- 1 teaspoon cayenne pepper (or more, to taste)
- Jalapeno Seasoning Salt
- Old Bay Seasoning
- Thyme
- 1 tablespoon onion powder
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Comment préparer Thunder Baby Back Dry Rub
- In a medium bowl, whisk together 2 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper (or more, to taste), 1 teaspoon black pepper, 1 teaspoon salt, and 1/2 teaspoon ground cumin.
- Place each rack of baby back ribs (approximately 3-4 pounds each) on a large piece of heavy-duty aluminum foil, shiny side down, or plastic wrap.
- Generously sprinkle both sides of each rib rack with the dry rub, ensuring even coverage.
- Pat the dry rub firmly into the meat to help it adhere.
- Refrigerate the ribs, uncovered, for at least 1 hour, or preferably overnight, to allow the flavors to fully penetrate. This process is key for tender and flavorful ribs.
- Preheat your smoker, oven, or grill to 225°F (107°C).
- Place the ribs on the smoker, oven rack, or grill. If using a smoker, maintain the temperature for 6-8 hours, adding your favorite wood chips as needed.
- If using an oven, cook uncovered for approximately 4-5 hours, or until the ribs are fork-tender.
- If using a grill, cook over indirect heat for approximately 3-4 hours, maintaining consistent temperature.
- Once the ribs are tender, you can optionally wrap them tightly in foil with a bit of butter or apple cider vinegar for the last hour of cooking for extra moisture.
- Remove from heat, let rest for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
878 g
Sugar
431g
Fat
1g
Carbs
38g
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