Basic Rib Rub

IMG_20150927_121046483My beloved New Orleans Saints are playing this afternoon and, based on their play so far this season, I fear I will need to drown my sorrows in piggy goodness once it is all over. Of course, if they play well, I can always celebrate with a hog feast. I’m a winner either way.

What can I cook that will be ready by game’s end? Answer: a rack of St. Louis style ribs, slow cooked on indirect coals for about 2 hours, then rested for thirty minutes. I’m not doing wet ribs, so there is no basting, just a pan of water that doubles as a drip pan below the rib rack.

While I love to use Emeril’s Rustic Rub on pork, it can be a bit overwhelming on ribs. Instead, I use a basic rub cobbled from Steven Raichlen’s Primal Grill.


Basic Rib Rub

2 tablespoons coarse salt (I use kosher)
2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon freshly ground black pepper
2 teaspoons Colman’s dry mustard
2 teaspoons granulated garlic

Place the salt, brown sugar, paprika, pepper, mustard and garlic in a small bowl and mix, breaking up any lumps in the brown sugar. Fingers work best for this job.

Sprinkle about 2 tablespoons of rub per side of a rack of ribs.

Store remaining rub in an airtight container.

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