This post may contain affiliate links. Please read our disclosure policy.
These baby back ribs are seasoned with an easy homemade dry rub and baked in the oven till they are tender and fall off the bone. These dry rubbed ribs are slathered in BBQ sauce and finished on the grill for juicy, tender fall-off-the-bone ribs! Keep this homemade rib dry rub in your pantry at all times.
What is a dry rub?
A dry rub is a mixed spice blend that is adhered to meat prior to cooking. The spice blended dry rub creates a coat to season the meat and infuse it with flavor. By leaving a dry rub on meat for a few hours, you can marinate the meat which allows the spices to permeate deeper.
Different types of pork ribs
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
There are different types/styles of pork ribs you can buy. The most common pork ribs people barbecue are baby back ribs and spare ribs.
Here’s the difference!
Baby back ribs
Baby back ribs come from the part where the ribs meet the back of the pig and are lean and short (hence the baby in the name).
Although short, they have a lot of meat on all sides of the bone and are so tender!
Spare Ribs
Spare ribs come from the lower ribs and are typically cut in St. Louis style. They are more fatty, which people like for flavor purposes.
This is why you typically will see rib recipes or BBQ restaurants clarify if they are serving St. Louis style or baby back ribs.
I prefer baby back ribs and used them in this recipe!
How to prep ribs for grilling
Before seasoning the baby back ribs with the dry rub, there is some prep work to be done.
The thick membrane on the back of the ribs needs to be removed before seasoning and cooking the ribs. If you don’t remove it, it will be tough and chewy once they are cooked.
The easiest way to remove it is to ask the butcher to do it for you when buying the meat. However, if you want to remove the membrane at home yourself, it is quite easy and you can follow the steps below!
How to remove the rib membrane
It takes a bit of work (and some tugging) but here’s how to remove the membrane from a rack of ribs!
- Place the ribs so that the curved back is facing up.
- Using a sharp knife, on one end of the rib rack, slice under the membrane but above the bone.
- Using your fingers, pinch and pull so the membrane begins to lift.
- Because the membrane can be slippery, I use a paper towel to grip the membrane.
- Peel back the entire membrane across the rack of ribs and discard.
The membrane doesn’t always come off at once, and some areas may be more stubborn to get off. Just keep pulling until it all comes off!
What is a dry rub?
Everyone has their favorite way to season ribs. There are dry rubs, wet rubs, and marinades. Making your own dry rub for baby back ribs is so easy to do at home.
It is called a dry rub because the ingredients are dry, and you rub them into the uncooked meat.
Best spices for rib dry rub
My dry rub gives the baby back ribs the most incredible flavor. It’s both smoky and sweet and has a hint of heat.
Here are the spices and ingredients I use for my dry rubbed ribs:
- Brown sugar
- Paprika
- Chili powder
- Granulated garlic
- Granulated onion
- Black pepper
- White pepper
- Cayenne
- Smoked salt
- Kosher salt
How to make the best dry rub for ribs
Using a spoon, mix the seasonings together.
These dry rub ingredients are enough for two racks of ribs. This dry rub can be easily multiplied to accommodate extra racks of ribs. Whatever is leftover, I just put it in a jar so it’s ready to go the next time I make dry rub ribs. It should be a staple in your pantry!
Spice tip:
The brown sugar can clump, so use a spoon to smooth it out.
How to add dry rub to ribs
- Slather some yellow mustard on first and brush it all over the ribs. Using the yellow mustard not only helps the rub stick to the ribs, but the vinegar helps tenderize the rib meat.
- Sprinkle some of the spice rub over the ribs, and using your fingers, massage it into the rack.
- Flip over and repeat.
- After you have rubbed both sides of the ribs, wrap them in foil. The curved side of the ribs that you tore the membrane off, should be facing down.
- Place the two racks in the fridge for 2 hours to marinate.
Seasoning tip:
Be gentle so you do not tear the foil. If there is a tear, the liquid will leak and leave you with dried-out ribs. I wrap an extra piece in the middle to really make sure they are sealed.
How-to bake baby back ribs in the oven
What makes these baby back ribs fall off the bone, is the low and slow cook time in the oven.
I cook them at 275°F for 2 1/2 hours. The moisture is locked in, giving you tender, juicy ribs. After 2 1/2 hours, remove from the oven and use a thermometer to check the temperature. Ribs are technically done at 145°F, but if you want them falling off the bone, the temperature should be 190-200°F.
Finish the dry rub ribs on the grill
To get that delicious char on the ribs, I finish them on the grill. Once you remove them from the oven, brush your favorite BBQ sauce on top!
On a medium-heated grill (350°F), place the ribs top side down (the side you slathered the BBQ with). While that side chars, brush more BBQ sauce on the ribs.
Char the dry rub ribs for about 10 minutes total, flipping halfway through and adding BBQ sauce as needed.
How to flip ribs on the grill
Since the ribs will be SO tender coming out of the oven, they may split when grilling. I use two sets of tongs, one on each side, to flip them and help them from falling apart.
How to cut the ribs
The best way to cut baby back ribs is curved side up. This allows you to see the bones and make even slices. Make sure to use a good sharp knife to get clean cuts.
Serve with extra BBQ sauce on the side and enjoy!
How to store leftover ribs
If you have any leftover ribs, you can just reheat them and enjoy them the next day. It’s best to cut the meat from the bones before you store the ribs.
Store leftover rib meat in the refrigerator for up to 3 days.
These slow-cooked oven ribs literally fall off the bone. I hope you enjoy these juicy, tender, dry-rubbed ribs!
Looking for more pork recipes?
For the web story version of this recipe, click here!
Made this recipe and loved it? Leave a star rating below!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Fall-Off-The-Bone Dry Rub Ribs
Ingredients
- 2 racks baby back ribs (membrane removed (see note #1))
- 4 tablespoons yellow mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon ground black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked sea salt
- 1 tablespoon kosher salt
- BBQ sauce of choice
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- See note #1 on removing membrane from baby back ribs. This step is important! If you do not remove the membrane you will end up with tough chewy ribs.
- In a bowl, add all of the spices. Mix with a spoon until combined. Use the back of the spoon to press out any large clumps.
- Tear two sheets of aluminum foil, long enough to pass the sides of each rack of ribs. Place one rack, curved side down (the side that you removed the membrane will be facing down), per foil. Using a brush, spread 1 tbsp of yellow mustard on each rack. Sprinkle a 1/4 of the dry rub on the rack and using your fingers, spread. Flip the racks over and repeat mustard and dry rubbing.
- Once the ribs have been rubbed, carefully wrap the aluminum foil closed. I add an extra sheet of foil around the center, to ensure the ribs are fully sealed. [See note #3]. Place them curved side down, so that the side you removed the membrane, is facing down.
- Place in the refrigerator and allow to marinate for 2 hours.
- Preheat oven to 275℉. Remove ribs from refrigerator, place on baking sheet curved side down(the side you removed the membrane, is facing down) and bake for 2 1/2 hours. If you see liquid start coming out onto the baking pan, carefully wrap with more foil.
- Preheat grill to 350℉. After the ribs have baked low and slow in the oven for 2 1/2 hours, remove from the oven. Carefully open the foil. Using a meat thermometer, take the temperature in between the bones. Pork is technically done at 145℉, but if you want fall-off-the-bone ribs the temperature shoud be at 190°F-200°F.
- Using your favorite BBQ sauce, brush the top of the ribs with the sauce. Since the ribs will be so tender, they may fall apart transferring to the grill. Use two sets of tongs (one on each side) to help them stay together when flipping. Place the ribs sauced side down, onto the grill. While that side chars, brush BBQ sauce on the side facing up. Grill for about 5 minutes per side, until ribs get charred grill marks. Remove from grill.
- To slice, place the ribs curved side up, so you can see the bones. Slice in between bones and serve with additional BBQ sauce.
Notes
Removing the membrane
- Butcher: Ask a butcher to remove the membrane when buying the ribs.
- Doing it yourself: Place the ribs so the curve back is facing up. Using a sharp knife, on one end of the rack, slice under the membrane but above the bone. Using your fingers, pinch and pull so the membrane begins to lift. Because the membrane can be slippery, use a paper towel to grip the membrane and peel back to remove, discard. The membrane doesn’t always come off at once and some areas may be more stubborn to get off.Â
Sides of the baby back ribs
- In this recipe I refer a lot to the “curved side”, this is the bone side which is also the side where you are removing the membrane from.
Dry rub
- This dry rub recipe makes enough for 2 racks of ribs. Double ingredients for 4 racks of ribs. If you have leftover rub, you can store in a sealed jar for later use.
- Minimum time to marinate the ribs in the rub is 2 hours. You can also marinate them overnight in the fridge.
Foiling the ribs
- Make sure there are no holes or tears in the foil. Any punctures or rips will let liquid out and you’ll end up with dried out ribs.
BBQ Sauce
- Feel free to use your favorite BBQ sauce for this recipe
- My personal favorite BBQ sauce to use: Lillie’s Q Smokey BBQ sauce
Don’t have a grill?
- After the ribs have baked in the oven and you have applied the BBQ sauce, you can broil them in the oven for a few minutes to get a crisp top. Keep an eye on them so they do not burn.
Thank you for sharing…….
Made this so juicy and flavorful, love it
These are the best ribs I’ve ever had!
It’s my second time mAking your ribs but I’ve already applied the rub and I see I forgot the mustard. I used maple syrup the. Added dry rub. Hope it turns out as good as the mustard. My bad! My question is, can I make these on the g using the same method of low and slow???
They might come out a bit sweeter with the maple syrup instead of the mustard. You can fully make them on the grill, I just worry about you burning through a lot of propane if you have a gas grill.
I want to try these but my husband doesn’t like barbacue sauce , can I just put them on the grill till lightly browned ??
Hi Char, yes the BBQ sauce is optional!
thanks …..looks delicious !
Could you use this recipe for short beef ribs?
Hi RS, I wouldn’t personally use it for short ribs. I prefer slowly braising short ribs. I have a recipe for short ribs on the site if you search for them, otherwise I have not tried short ribs in this fashion.
Instead of charing on the grill at the end could I broil them at the end 5-10 min to get a crisp?
Yes! Just keep an eye on them while broiling
Stephanie, I’m not one to leave comments like this on websites HOWEVER… I served your ribs to 50 guests yesterday. THANK YOU for this recipe! I did brine them first, but I must say your recipe and cooking method made me a culinary star yesterday. Unbelievably good. Cheers to you!
Scott, this makes me SO happy to hear! I’m so glad everyone loved the ribs! I’ll have to try the brine myself next time. Thanks you so much for your support.
Hi, we’re getting ready to try this recipe today. Can I sub onion powder for granulated onion?
Hi Sarah, yes you can sub powder for granulated. I hope you love them!
I am only cooking 1 slap of baby back ribs. Do I still need to bake them for 2 1/2 hours and how long should I put them under the broiler?
Hi Ed, yes you still cook them for 2 1/2 hours. I would only broil for about a minute or so, it depends on the location of your rack, so just keep an eye on them. You’re just looking for them to get a slight char on the outside
if it is only 1 rack .. i would only cook for 1 /1/2 hours
Hi JT, you still cook the single rack for 2 1/2 hours
Omg, 😱 these ribs were delicious. Out of this world!!!! My family enjoyed them!!
I’m so glad you all enjoyed them Rhonda! Thanks for making them.
for a full size rack – would you marinate longer? and would you know approx cook time?
Same marinade and same cooking time. I used full racks for this recipe. I hope you enjoy them!
Excellent Ribs. I used baby back as well. Left them in refrigerator overnight and cooked them lo and slow in the am than to grill! Family loved them Thank you so much. Making them again this weekend for July 4th!!! So happy I just signed up for your recipes and news letters.
Hi Elizabeth! I’m so glad you and your family loved the ribs! Thank you so much for signing up for the newsletter. I hope you have a wonderful July 4th weekend!