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Old-Fashioned BBQ Ribs Recipe with Grandpa’s Secret Dry Rub

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A traditional BBQ ribs recipe featuring a secret dry rub passed down through generations, slow-cooked to tender, juicy perfection with a flavorful crust.

Ingredients

Scale
  • 2 racks of pork baby back ribs (about 3 to 4 pounds / 1.4 to 1.8 kg)
  • 1 tablespoon olive oil
  • ¼ cup brown sugar, packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper (optional)
  • ½ teaspoon dried oregano

Instructions

  1. Remove the thin membrane from the back of the ribs using a butter knife to lift the edge and peel it off (about 5 minutes).
  2. In a large mixing bowl, combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, cayenne pepper, and oregano. Stir well to blend (about 3 minutes).
  3. Lightly brush both sides of the ribs with olive oil to help the rub stick (2 minutes).
  4. Generously coat both sides of the ribs with the dry rub mixture, patting it in to adhere well (5 minutes).
  5. Wrap the ribs in plastic wrap or place in a sealed container and refrigerate for at least 2 hours, ideally overnight, to marinate.
  6. Preheat your oven to 275°F (135°C) or prepare your grill for indirect heat at the same temperature (10-15 minutes).
  7. Place ribs bone-side down on a baking sheet or grill rack. If using the oven, cover loosely with foil to keep moisture in. Cook for 2.5 to 3 hours until tender and meat pulls away from bones.
  8. Optional: Uncover ribs in the last 15 minutes and increase oven temperature to 400°F (205°C) or move ribs directly over coals on the grill for a caramelized finish. Watch closely to avoid burning.
  9. Let the ribs rest for 10 minutes before slicing to lock in juices.

Notes

Remove the membrane for tenderness. Wrap ribs in foil during cooking to retain moisture and soften the meat without steaming the crust. Spritz ribs with apple juice or water every hour if they start drying out. Low and slow cooking is key to tender ribs. The dry rub can be made ahead and stored up to 3 months.

Nutrition

Keywords: BBQ ribs, dry rub, pork ribs, slow cooked ribs, grilled ribs, old-fashioned BBQ, family recipe, smoky ribs

Find it online: https://lyrafeast.com/old-fashioned-bbq-ribs-recipe-with-grandpas-secret-dry-rub-easy-guide/