Using a Dry Rub to Smoke Ribs on the Grill

Ribs on a wooden chopping board

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The former president of Tidewater Auto Auction, Michael Hockett oversees a Virginia company that focuses on land management and investment activities. A culinary enthusiast, Michael Hockett particularly enjoys preparing ribs for his family in Chesapeake, Virginia.

Ribs can be prepared in many ways, from baking in the oven to barbecuing in the backyard. Many of the top rib chefs in the world use the technique of smoking, which involves using smoke heat to cook ribs at low temperatures for a long period of time.

Smoking a rack of pork ribs is an art form that begins with selecting fresh meat from a local butcher. For best results, choose ribs that are pink in color and cook them within a day or two to ensure optimal freshness. While some slather on barbecue sauce before placing the ribs on the grill, showcasing the quality of the meat involves smoking the ribs dry. Add flavor by creating a dry rub that features ingredients such as paprika, dry mustard, pepper, and celery salt, and ensure penetration by rubbing the ribs with the concoction several hours before smoking.

Just prior to cooking the ribs, a thin coating of olive oil, mustard, and vinegar can be added to maximize flavor retention. The key when cooking is to bring the thickest part of the ribs slowly to 160 degrees Fahrenheit, which allows the connective tissues to break down fully and create extra juiciness. Depending on the type of ribs, the smoking process can last anywhere from an hour to several days.