After getting the new Weber Genesis set up it’s time to break in the new grill with a dry rubbed pork rib dinner! The dry rub was put on a day ago, I planned ahead. It’s extra spicy and sweetened up with brown sugar of course. The dry rub I used is a homemade concoction of some flavorful and hot herbs and spices with it’s base of smoked paprika and fennel seed. With a side of grilled corn on the cob this should be an awesome summer meal.
Plan ahead, this needs to sit with rub on overnight or up to 24 hours. This is a smoky dry rub, but I have another one and great tips for prepping your ribs here in this post, too.
Either BBQ at 350° for 45 minutes a side, or set up and light the smoker according to the manufacturer’s instructions and preheat it to low (250°F). Place the ribs in the smoker bone side down and smoke until cooked through, 4 to 5 hours. Enjoy and happy grilling.
- Dry Rub for Pork Ribs
- ½ cup brown sugar
- 2 tbsp kosher salt
- 2 tbsp smoked paprika
- 2 tbsp fennel seeds
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground cayenne
- 1 tbsp black pepper
- 1 tbsp ground coriander
- 1 tbsp dried oregano
- 1 tbsp dry mustard
- ½ tbsp ground cumin
- 4 lbs of pork baby back or loin ribs
- For the Mop Sauce
- 3 tbsp unsalted butter
- 1 cup apple cider
- 3 tbsp soy sauce
- Toast the fennel, coriander and cumin seeds in a sauté pan until fragrant and oils have been released. Grind in a spice grinder until in powder form.
- Remove the thin, papery membrane from the back of each rack by inserting a knife under it. The best place to start is on one of the middle bones. Using a paper towel, or pliers to secure a grip and peel off the membrane.
- In a small bowl mix all ingredients and rub all over ribs. Wrap the ribs back up in the butcher's paper (it has a great wax interior side to keep juices from dripping out), and seal with aluminum foil. Place in the refrigerator for 24 hours.
- Set up the grill and preheat to medium (325° to 350°F).
- Unwrap the ribs and place on a rack inside a large roasting pan or aluminum foil to catch drips and avoid flare ups.
- Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 45 minutes.
- Mop the ribs on both sides with the mop sauce. Re-cover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 45 minutes to 1 hour longer, 1¼ to 1½ hours total. Baste often with Mop Sauce.