These recipes are built around the rub rather than adding it at the end. Each one gives the cooking temperature, the timing, and what changes between a smoker, a covered grill and an oven, because the same rack of ribs behaves differently in each and the rub responds to heat differently too.
Simple, delicious recipes using Yellow Dog Signature Dry Rub. Perfect for pork, chicken, and fish.
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FAQ
How long do ribs take to cook?
It depends on the method and the cut. Low-and-slow cooking takes several hours; a hotter covered grill is faster and gives a different bark. Both want the rub applied before cooking, not during.
Can you use a rib rub in the oven?
Yes. An oven gives a more even result and less smoke flavour. Finishing under a grill for a few minutes helps the sugar in the rub caramelise into a bark.
Should ribs be wrapped during cooking?
Wrapping speeds cooking and keeps moisture, at the cost of softening the bark. Unwrapped gives a firmer bark and takes longer. Many cooks wrap partway and finish unwrapped.
Do you rub ribs before or after removing the membrane?
After. The membrane on the bone side does not take seasoning and stops the rub reaching the meat, so remove it first.
How do you know when ribs are done?
By feel rather than by clock. The meat pulls back from the bone ends and the rack bends readily when lifted. Timing varies too much between racks to rely on alone.
