This delicious, easy Sweet and Smoky Rub recipe! (2024)

FAQs

What rub does Johnny Trigg use on ribs? ›

He uses Rib Tickler Rub and black pepper.

The first taste of the sauce is like a spoonful of honey and is notable for the texture created by a ton of fine spices. Quickly, molasses comes into play to add depth to the sweetness, and the tomato works its way in next to solidify an early barbecue flavor.

Prepare ribs: Stir salt, white sugar, brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl. Rub spice mixture all over ribs; cover with plastic wrap and refrigerate for at least 30 minutes.

Once you've removed as much moisture as possible, cover your food with the sticking agent of your choice, like egg, olive oil, or mustard, to help the rub bind to the meat.

Dry rubs are ideal if you need a sear but works just as well when you smoke or slow cook. And finally, wet rubs are perfect if you are going the slow route for cooking.

Popular woods for smoking salts include applewood, mesquite, alder, oak, and hickory. The wood used will determine the flavor profile. Mesquite and applewood smoked salts have a sweet essence, whereas alderwood and hickory smoked salts have a more robust flavor.

Often, you can correct the smoke level by adding an ingredient that was not included in the recipe. For instance, if your smoke flavored food involved a vegetable for a soup, find an ingredient in the soup recipe that has not been used. This may be cream, sugar or vinegar.

These beauties are marinated for 24 hours in Coca-Cola (my all time fav soft drink) which breaks down the meat and makes it extra tender and it leaves the ribs infused with just the right amount of sugar.

You can coat the ribs with olive oil or mustard first to help it stick. Then, use your hands to spread it evenly on the surface of the ribs. The thick coating of the rub will keep the meat moist and tender while giving it a flavorful exterior.

Indeed, the perhaps surprising amount of brown sugar will form a crust of the ribs making them especially tender.

Can you leave dry rub on too long? ›

You can even leave the dry rub on overnight, but keep in mind that the salt content will begin to dry out the meat if left on for too long. If you're in a hurry, you can hit the grill immediately after applying the rub.

FAQ. How long should dry rub be on ribs before cooking? Anywhere from 15 minutes to 48 hours. You'll want the dry rub to sit on the ribs for at least 15 minutes to tenderize the meat and draw out the moisture, but you can refrigerate the ribs coated in the dry rub for up to 48 hours.

Johnny utilizes the 3-2-1 method when cooking his ribs. This technique calls for the ribs to be unwrapped directly on the smoker for three hours, wrapped tightly in foil for two additional hours, then unwrapped again for the final hour.

The spritz is a mix of apple juice and apple cider vinegar to give you some acidity (like you would get in a great BBQ sauce) and some sweetness. This spritz also helps the color on the bark really come along while the ribs are smoking. These ribs are very SIMPLE, and that's what I think makes them so great.

We are going to show you how to use the 3-2-1 method. This is leaving your ribs on the smoker naked for three hours, foiled for an additional two hours then naked for one more hour. This is the way Johnny Trigg cooks his ribs. We have found this is the best way to ensure your ribs are of the highest quality.