I was always intimidated about making ribs. I have tried several times but have always had tough, chewy results. So after spending sometime reading, and watching Food Network, I decided to try what I learned. I mixed and matched ideas, and think these came out amazingly good. I will next time let them sit with the rub longer, if not up to 24 hours before cooking. I think the flavor would have penetrated even more.
Cumin Rib Rub Recipe
3 Tbsp. cumin
1 Tbsp coriander powder
2 Tbsp. dried thyme
2 Tbsp chili powder
2 Tbsp. paprika
2 Tbsp fresh ground black pepper or Montreal seasoning
¼ cup brown sugar
¼ cup kosher salt
Instructions: Mix. Rub into ribs, marinate over night and cook as desired.
Remove the membrane from the back side of the ribs, and rub the ribs generously with mixture. Wrap in plastic wrap and let sit overnight or up to 24 hours. Cook as desired.
Note: I put the ribs from saran wrap to foil, and braised them in the oven with orange juice and margarita mix. The foil holds the liquid in if you wrap them good. The cooking time for me was 6 hours at 225. Remove from oven and let sit for 30 minutes. Meanwhile, soak some wood chips in water and place in a pan or foil. Put the chips under your grate on the grill to add that smoky flavor to your ribs.
Remove the meat when the carmalization forms from the sauce, and cut into serving size portions.
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