Rib Rub for Fall-Off-The-Bone Ribs

Rating: 4.83 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Generously season ribs with this flavorful dry rub and then slow cook on the grill for delicious, fall-off-the-bone ribs that won't heat up your house in the summer.

By Annabelle
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Combine white sugar, brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a container with a lid; shake until rub is evenly combined.

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  • Generously rub both sides of each rib rack with rub.

  • Preheat grill for medium heat and lightly oil the grate.

  • Place 1 rack of ribs, meaty-side down, in the center of main grill rack; cook for 5 minutes; transfer to the far side of top grill rack, meaty-side up. Repeat process with remaining rib racks.

  • Angle the rib racks on the top grill shelf so the meaty sides are facing out and they are stacked one in front of the other at an angle. Turn off heat directly below the ribs and turn other burner on low; close the grill lid and cook for 30 minutes.

  • Flip ribs so the closest side to the flame is the furthest side and the meaty side is still facing forward and the rack that was in the front is now in the back. Continue to cook, flipping every 30 minutes, until outsides are crispy and meat is tender, about 5 hours. Slice into small chunks.

Cook's Notes:

The moisture of the meat will mix with the rub, so when you are finished it will no longer look "dry".

This can also be made with baby back ribs. Cook time will be 4 hours 20 minutes.

Nutrition Facts

Per Serving:
1150.2 calories; 77.6 g protein; 24.8 g carbohydrates; 320.6 mg cholesterol; 1168 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Mr White
Rating: 5 stars
05/31/2017
Yes, I made changes. Yes, I will make it again. I used "Slap Ya Mama" cajun season salt mix from Ville Platte, LA. (it's what we have i.l.o. reg. season salt mix). And dark brown sugar i.l.o. reg. brown sugar. I think it has a better flavor during cooking. Since I only had 1 rack, I halved the recipe, which was just more than enough. I did overnight them. Cooking instruction was not quite followed. I did the 5 minute or so on the grill to sear the meat side, but then wrapped in heavy duty alum. foil 3 times, alternating the wrap. Slow cooked on the grill over indirect heat at about 250 for 3 hours. This just wasn't enough cooking time. I did the finish on the grill with some sauce for about an hour. These could have stayed in the foil for at least 1 more hour. I know the recipe says "5" hours and that is probably what I'll spend next time. However, the flavor was outstanding with a little spice kick and sweetness to back it up. So, flavors are excellent and just make sure you cook them correctly. And if you want them with a bit more kick add some heat to your mop sauce or up the cayenne by 1/4 tsp. I like the flavor. Our sauce mix is from a Marlboro Cookbook. Enjoy Read More
Helpful
(2)
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mr White
Rating: 5 stars
05/31/2017
Yes, I made changes. Yes, I will make it again. I used "Slap Ya Mama" cajun season salt mix from Ville Platte, LA. (it's what we have i.l.o. reg. season salt mix). And dark brown sugar i.l.o. reg. brown sugar. I think it has a better flavor during cooking. Since I only had 1 rack, I halved the recipe, which was just more than enough. I did overnight them. Cooking instruction was not quite followed. I did the 5 minute or so on the grill to sear the meat side, but then wrapped in heavy duty alum. foil 3 times, alternating the wrap. Slow cooked on the grill over indirect heat at about 250 for 3 hours. This just wasn't enough cooking time. I did the finish on the grill with some sauce for about an hour. These could have stayed in the foil for at least 1 more hour. I know the recipe says "5" hours and that is probably what I'll spend next time. However, the flavor was outstanding with a little spice kick and sweetness to back it up. So, flavors are excellent and just make sure you cook them correctly. And if you want them with a bit more kick add some heat to your mop sauce or up the cayenne by 1/4 tsp. I like the flavor. Our sauce mix is from a Marlboro Cookbook. Enjoy Read More
Helpful
(2)
trshnllr
Rating: 5 stars
08/26/2016
oh my my my.. loved the fact you don't have to set forever.. my husband wanted ribs for dinner, it was already 2 in the afternoon and local market had them on sale for 1.98 lbs.. by the time I got home from store it was 4 pm. ddnt have time to rub and leave on overnight or set for hrs. I came across this and made extra rub as I always do for future and zip-locked it.. I rubbed them set aside to get Charco Grill going nice and hot, seared them for a bit, wrapped them in Tinfoil, cooked for a few hrs (2/3), took foil off, cut up ribs, whipped up BBQ sauce, cooked for a 1/2-1hr while glazing with sauce, to get that crispy crust.. my family went silent with happiness.. so much ohhhh and mmmmm is all we heard around the table.. hubby said "the best ribs I've ever had" my picky 6 yr old girl had 3ribs alone.. make that extra rub and store it for those short on time work days.. throw in crockpot then oven for a crispy crust! will not be disappointed either way!! thank so much for sharing!!!!! Read More
Helpful
(2)
janewann
Rating: 5 stars
10/04/2017
So moist and no need for BBQ sauce. I added to my favorites. Read More
Helpful
(1)
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Cooking w/ PJ
Rating: 5 stars
06/15/2018
Outstanding, I’m talking about falling off the bone delicious Read More
Helpful
(1)
Vern Olson
Rating: 5 stars
01/08/2019
I added a 1 teaspoon of "Clubhouse" Seasoning Read More
Helpful
(1)
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