Our Cookery Chef, Jordon McGinnis, has a mean rib recipe for dry rub ribs that is easy to follow. This summer bbq favourite is always a big hit at the Waring House Cookery. A Home-Smoking class recently made the lip-smacking ribs along with a non-mayo potato salad, one-pan cornbread and pulled chicken. Cookery classes are generally held twice a week year-round. To find out what’s coming up next, check the Cookery School class schedule on the Waring House site
Dry Rub Rib Recipe
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon onion powder
Mix all of the ingredients into a bowl. After your ribs are trimmed and peeled, rub them gently down with this spice blend, making sure to get a good even coating. Then let your ribs rest for between 3 and 24 hours. The longer the rest, the better the bark. Save excess rub in a glass bottle.
If baking in an oven, seal the ribs well in tinfoil, and preheat your oven to 400 degrees F. Bake at 400 for 30 minutes then turn down to 300 and bake for 3 more hours.
If smoking, heat your smoker to 230-250 degrees F and smoke the ribs for 6 – 7 hours