Dry-Rubbed Ribs on a wooden cutting board

Smoky Dry-Rubbed Ribs

Low and slow is the name of the game with these Smoky Dry-Rubbed Ribs! You’ll get a tender, juicy meat with an off-the-grill smokiness without the grill. This is a great dish for Father’s Day, if you’re cooking for dinner guests, or if you just want a slow-cooked kind of Sunday.

4 from 4 votes
Dry-Rubbed Ribs on a wooden cutting board
Print Recipe

Smoky Dry-Rubbed Ribs

Prep Time15 mins
Cook Time3 hrs 30 mins
Marinate2 hrs
Total Time5 hrs 45 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 330kcal

Ingredients

  • 3 pounds (1.4 kg) baby-back ribs
  • 1 tablespoon (7 g) paprika
  • 1 tablespoon (8 g) chili powder
  • 1 teaspoon (3 g) garlic powder
  • 1 teaspoon (3 g) onion powder
  • 1 teaspoon (2 g) ground mustard
  • ½ teaspoon (1 g) cayenne pepper
  • 2 teaspoons (12 g) smoked sea salt
  • ½ teaspoon (1.2 g) freshly ground black pepper

Instructions

  • Using a small knife, remove the membrane from the underside of the ribs.
  • Combine the spices in a small bowl and liberally rub over both sides of the ribs. Wrap in plastic wrap and marinate in the refrigerator for at least 2 hours.
  • Preheat the oven to 225°F. Unwrap the ribs and place them on a foil-lined baking sheet, meat side up. Bake for 3-3½ hours, until the ribs are well browned and extremely tender.

Nutrition

Nutrition Facts
Smoky Dry-Rubbed Ribs
Amount Per Serving
Calories 330 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g40%
Trans Fat 1g
Cholesterol 99mg33%
Sodium 922mg38%
Potassium 400mg11%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 28g56%
Vitamin A 546IU11%
Vitamin C 2mg2%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Brian Kavanagh Ribs
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