Smoky Dry-Rubbed Ribs
Updated Jun 06, 2025, Published Apr 25, 2021
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Low and slow is the name of the game with these Smoky Dry-Rubbed Ribs! You’ll get a tender, juicy meat with an off-the-grill smokiness without the grill. This is a great dish for Father’s Day, if you’re cooking for dinner guests, or if you just want a slow-cooked kind of Sunday.
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Smoky Dry-Rubbed Ribs: Your Ultimate Guide to Flavorful, Gluten-Free BBQ
When it comes to mouthwatering barbecue, few dishes can rival the rich, smoky flavor of Smoky Dry-Rubbed Ribs. This gluten-free recipe delivers tender, fall-off-the-bone ribs with a perfectly balanced blend of spices that will leave your taste buds craving more. Whether you’re hosting a summer cookout or seeking comfort food during cooler months, these ribs are sure to impress.
Why You’ll Love This Recipe
There are countless reasons to make these Smoky Dry-Rubbed Ribs a staple in your culinary repertoire:
- Gluten-Free Goodness: Crafted without gluten-containing ingredients, these ribs are safe for those with gluten sensitivities or celiac disease.
- Bold, Smoky Flavor: The dry rub infuses the meat with a deep, smoky essence, eliminating the need for sauces.
- Tender Texture: Slow-cooked to perfection, the ribs become incredibly tender, making them a delight to eat.
- Versatile Cooking Methods: Whether you prefer baking in the oven or grilling outdoors, this recipe adapts to your cooking style.
What You Will Need
To prepare these delectable ribs, gather the following ingredients:
- Pork Ribs: Choose high-quality pork ribs for the best results.
- Dry Rub Spices: A blend of spices such as smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and brown sugar creates the signature smoky flavor.
- Salt: Essential for enhancing the natural flavors of the meat.
- Cooking Oil: A light coating helps the dry rub adhere to the ribs.
- Aluminum Foil: Useful for wrapping the ribs during cooking to retain moisture.
- Baking Sheet or Grill: Depending on your preferred cooking method.
Tips and Variations
To elevate your Smoky Dry-Rubbed Ribs experience, consider the following tips and variations:
- Marinate Overnight: For deeper flavor penetration, apply the dry rub and let the ribs marinate in the refrigerator overnight.
- Adjust the Heat: Modify the amount of cayenne pepper to control the spiciness to your liking.
- Add a Smoky Twist: Incorporate a dash of liquid smoke into the dry rub for an extra layer of smokiness.
- Pair with Sides: Serve the ribs alongside gluten-free coleslaw, roasted vegetables, or cornbread for a complete meal.
- Experiment with Wood Chips: If grilling, try different wood chips like hickory or applewood to impart unique flavors.
Frequently Asked Questions
Can I make these ribs in advance?
Yes, you can prepare the ribs ahead of time. After cooking, let them cool, then refrigerate. When ready to serve, reheat in the oven at a low temperature until warmed through.
Are these ribs suitable for freezing?
Absolutely. Once cooked and cooled, wrap the ribs tightly in aluminum foil and place them in a freezer-safe bag. They can be frozen for up to three months. Thaw in the refrigerator before reheating.
What if I don’t have all the spices for the dry rub?
Feel free to customize the dry rub based on the spices you have on hand. While the original blend offers a specific flavor profile, experimenting can lead to delicious variations.
Can I use this recipe for other meats?
Yes, the dry rub works well with other meats like chicken, beef, or even tofu for a vegetarian option. Adjust cooking times accordingly.
Indulge in the rich, smoky flavors of these Smoky Dry-Rubbed Ribs, a gluten-free delight that promises to be the star of any meal. With simple ingredients and versatile cooking methods, this recipe is both accessible and impressive. Whether you’re a seasoned pitmaster or a home cook, these ribs are sure to satisfy your barbecue cravings.
Smoky Dry-Rubbed Ribs
Ingredients
- 3 pounds (1.4 kg) baby-back ribs
- 1 tablespoon (7 g) paprika
- 1 tablespoon (8 g) chili powder
- 1 teaspoon (3 g) garlic powder
- 1 teaspoon (3 g) onion powder
- 1 teaspoon (2 g) ground mustard
- ½ teaspoon (1 g) cayenne pepper
- 2 teaspoons (12 g) smoked sea salt
- ½ teaspoon (1.2 g) freshly ground black pepper
Instructions
- Using a small knife, remove the membrane from the underside of the ribs.
- Combine the spices in a small bowl and liberally rub over both sides of the ribs. Wrap in plastic wrap and marinate in the refrigerator for at least 2 hours.
- Preheat the oven to 225°F. Unwrap the ribs and place them on a foil-lined baking sheet, meat side up. Bake for 3-3½ hours, until the ribs are well browned and extremely tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
