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Ingredients
US|METRIC
4 SERVINGS
- 1 rack pork loin back ribs (or St. Louis or Spare Ribs)
- 2 tsp. kosher salt (1/2 teaspoon per pound of pork)
- 1 cup barbecue sauce
- 1/4 cup paprika (for Smokehouse Rub)
- 1/2 cup brown sugar (for Smokehouse Rub)
- 1/2 cup white sugar (for Smokehouse Rub)
- 1 Tbsp. onion powder (for Smokehouse Rub)
- 1 Tbsp. ground rosemary (for Smokehouse Rub)
- 1 Tbsp. garlic powder (for Smokehouse Rub)
- 1 Tbsp. coarse ground black pepper (for Smokehouse Rub)
- 1 Tbsp. ginger powder (Ground, for Smokehouse Rub)
- 1 tsp. cayenne pepper (for Smokehouse Rub)
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Directions
- Insert a butter knife under the membrane on the underside of the ribs and peel it off.
- Season the ribs evenly with salt.
- Place ribs in the refrigerator for one hour or up to overnight to dry cure.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat10 |
% DAILY VALUE |
Total Fat1g2% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium1880mg78% |
Potassium390mg11% |
Protein2g |
Calories from Fat10 |
% DAILY VALUE |
Total Carbohydrate73g24% |
Dietary Fiber4g16% |
Sugars59g |
Vitamin A80% |
Vitamin C10% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 2 years ago
Used all the rub as directed for bbribs. was nice but a bit too strong. dont need it all. save 1/3.