Every recipe involving meat such as the St. Louis ribs needs to be seasoned well which calls for a nice rub recipe.
This rub gives the meaty flavor of the ribs a boost, so here are the best dry rubs for St. Louis ribs.
You can never go wrong with the simple salt and pepper seasoning, but adding some spice, sweetness, and savory flavors to the mix will go a long way in making a delicious meal.
Using a rub for seasoning the ribs will give the meat a boost in flavor and can also tenderize it.
Salt is known for tenderizing the tendons and lean meat on any cut, so you should do that.
The main challenge when it comes to cooking cuts of meat is making them tender and juicy.
You can do this by controlling the timer and the temperature that you cook them in.
However, you can start by using a great rub that adds to the flavor and helps in making sure that the meat stays tender.
Preparation is as important as the cooking process.
So with this post, we will be talking about the best dry rub that you can use when cooking St. Louis-style ribs to help you get the best out of the meat and the flavors already in it.
Traditional Rub For St. Louis RibS
This seasoning combines both sweetness and saltiness to the mix.
It is full of flavor from the spices you use and will give the St. Louis ribs a better finish.
It adds a savory flavor to the mix, which means it can develop no matter how hot the temperature is when cooking the ribs.
It is perfect for both smoking the ribs or searing them.
The hint of spice on this rub will also give a twist to the ribs.
It is perfect for people who love the tanginess in the seasoning and a bit of spice.
You will also get a taste of freshness with the herb used in this rub.
It accentuates the flavor of the ribs without ruining the meaty flavor that develops when it is cooking.
I have to say that the traditional rub highlights sweetness so you can adjust it if you want it to be saltier. Either way, it will enhance the flavor of the ribs and tenderize them as well.
Here Are The Ingredients:
- A quarter cup of brown sugar
- 1 tablespoon of salt
- 3 tablespoons of paprika
- 1 tablespoon of dry mustard
- 1 and a half teaspoons each of garlic powder and onion powder
- 1 teaspoon of ground coriander
The rub you will make with these ingredients will be enough for at least 2 racks of St. Louis ribs. Just mix them all in a bowl and apply the rub to the rack of ribs.
The Memphis-style rub uses a bit more ingredients than the traditional rub.
Nonetheless, it only uses simple ingredients to not have to worry about finding the necessary ingredients.
This rub gives the rack of ribs a sweet flavor that almost binds with the glaze you use.
It also almost caramelizes, so the rub will sink deeper into the meat while the ribs are cooking.
The herbs you use in this rub are also crucial in giving out the freshness and a savory flavor.
It is perfect for any kind of occasion and will surely give your ribs a unique flavor.
When I use the Memphis-style rub, I do counter the sweetness with spice or saltiness on the glaze.
It is all about balancing the ingredients so you can find what you prefer.
Although the rub uses paprika, you cannot feel the heat as the classic way of making this rub is to use sweet paprika.
So it highlights the sweetness and savory flavor rather than saltiness.
Here Are The Ingredients:
- A quarter cup of sweet paprika
- Half a cup of brown sugar
- 1 tablespoon each of black pepper and garlic powder
- 2 teaspoons each of cumin, salt, and cayenne
- 1 teaspoon of dry mustard
- 1 and a half teaspoons each of celery seed and dried oregano
Mix them all in a bowl and then put a binder on the rack of ribs such as yellow mustard or just olive oil so that the rub will stick to the meat.
Low-carb Dry Rub
This rub is for healthy people or the ones who are a bit more conscious about their food.
It is made with natural ingredients with as few carbohydrates as possible to make it even healthier.
The rack of ribs already has fats on it, so you need to make sure that the rub itself does not add harmful elements to the recipe.
It stays with the usual savory taste as well as hints of spice to it.
One thing that you can be sure of is that this rub does not have a sweetness to it.
Unlike the first ones we have seen, you will not be dealing with too much sugar with this rub.
So if you just love the savory flavors you get when you cook the ribs, then this rub is for you.
It is perfect for other cuts of meat as well, so I always enjoy making this low-carb dry rub for meat.
Here Are The Ingredients:
- A quarter cup of paprika
- 3 tablespoons each of garlic powder and Kosher salt
- 2 tablespoons of fresh cracked pepper
- 1 tablespoon each of cayenne pepper, dried oregano, dried thyme, and onion powder
How Long Should Dry Rub Be On Ribs Before Cooking?
As I have mentioned above, the dry rub you use, especially if it has salt, will help tenderize the meat.
If you want something quick then you can even get this meat tenderizer for quick results.
But there is more flavor when you make the rub at home because you can add, remove an ingredient depending on your preference.
That is why you should time the smoking process right to get the tenderness you are looking for.
On average, you should leave the dry rub on the ribs for about 15 minutes at room temperature.
However, if you want the ribs to become even more tender, you can leave them longer.
The limit for allowing the dry rub to stay on the ribs before cooking is 2 hours.
Do not go over 2 hours as it can ruin the ribs and make the outer parts too mushy when it is cooked.
If you plan on leaving the dry rub on the ribs for more than two hours, make sure to place the ribs in the refrigerator so it does not get contaminated and to slow down the tenderizing process.
If you like the post then do not forget to share it on social media!