Food Fireworks for the 4th
Prep: 10 mins.
Cook: 0 mins.
Total: 10 mins.
Servings: 10 servings
Yield: 1 cup
Ingredients
1/4 cup paprika
1/4 cup mild or medium chili powder
1/4 cup brown sugar
1/4 cup ground black pepper
1 tablespoon cayenne
1 tablespoon garlic powder
1 tablespoon salt
Directions
1. Gather the ingredients.
2. Barbecue Beef Rib Rub ingredients
3. Mix all of the spices—paprika, chili powder, brown sugar, pepper, cayenne, garlic powder, and salt—together in a mixing bowl.
4. Barbecue Beef Rib Rub ingredients mixed together in a bowl
5. Store rub in an airtight container in a cool, dry place for up to six months.
How to Use
Prepare the ribs. While you want to leave much of the fat intact, trim off any excess, especially any hanging pieces.
You will also want to remove the tough membrane from the back of the rack of ribs. This membrane will keep the smoke and seasonings from infusing the ribs. It would also toughen even more during cooking, resulting in ribs that are very difficult to eat. Use a blunt knife (such as a butter knife) or even a clean screwdriver to gently lift the membrane from the bone at one corner. Then use a paper towel to get a good grip and peel the membrane off.
Apply about 2 tablespoons (30 milliliters) of the rib rub to each side of the rack of ribs. Prepare the smoker and add the ribs.
Whether you use a marinade for beef ribs is a matter of choice. Many cooks simply use a rub and skip the marinating step. But if you use a marinade, it’s best to use one that matches your rib rub. Obviously, a great way to do that is to season the marinade with the rib rub.
To use rub in a marinade, simply combine 1/4 cup (60 milliliters) of the rib rub mixture with 1/4 cup oil, 1/4 cup acid of some kind(such as lime juice, lemon juice, or cider vinegar), plus 2 tablespoons water. Mix thoroughly until well dissolved. Pour over ribs, cover with plastic wrap, and marinate in the refrigerator for 6 to 12 hours.
Discard any leftover marinade that has been in contact with the raw meat as it will be contaminated with bacteria.
