Southern Dry Rub Ribs

Southern Dry Rub Ribs


Prep Time:  20 minutes
Cook Time:  80 minutes
Ready In:  minutes


Yields or Serves:  4

[Total: 4   Average: 5/5]

I like ribs dry-rubbed and this dry-rub imparts a lot of flavor. I usually make a large batch of dry-rub and keep it in jars in the pantry because it’s good on other meats like pork chops, lamb chops, veal chops, and steaks. These ribs also have a glaze that makes them super tender.

  • Dry Rub
  • 2 Tablespoons Paprika
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Kosher Salt
  • 1 Teaspoon Allspice
  • 1 Teaspoon Cayenne Pepper
  • 2 Teaspoons Seasoning Salt
  • 2 Teaspoons Freshly Ground Pepper
  • 1 Teaspoon Garlic Powder
  • 2 Teaspoons Onion Powder
  • 1/2 Teaspoon Cumin
  • Ribs
  • 1 Cup Pineapple Juice
  • 3 Tablespoons Apple Cider Vinegar
  • 4 Pounds Baby Back Ribs
  1. Preheat grill to 300 degrees.
  2. In small-size bowl combine paprika, brown sugar, kosher salt, allspice, cayenne pepper, seasoning salt, pepper, garlic powder, onion powder, and cumin. Mix well.
  3. In medium-size bowl whisk together pineapple juice and apple cider vinegar. Set aside
  4. Place ribs flat on sheet pan or cutting board. Liberally sprinkle both sides of ribs with dry-rub mixture. Make sure entire rib is covered.
  5. Place ribs, with meatier side down, on grill. Cover and cook about 60 minutes. After the first 20 minutes brush both sides with the glaze. Repeat again at 40 minutes and again just before removing ribs from grill.
  6. Preheat oven to 325 degrees.
  7. To finish cooking and impart more flavor place ribs in roasting pan. Pour any remaining glaze over ribs and roast, uncovered, 20 minutes until internal temperature is 200 degrees.
  8. Remove from oven and transfer to cutting board. Allow ribs to rest 10 minutes before cutting ribs in between the bones.
  9. Serve immediately.
  10. Serves 4
  11. Prep Time: 20 Minutes Cook Time: 80 Minutes Total Time: 100 Minutes
  12. "Work With What You Got!"
  13. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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