Inspired by an Herb Crusted Pork Loin recipe from Adrenaline BBQ, this is my first all herb, no sugar rub for pork ribs. I used dried spices that I had on hand, ground them almost to a powder, coated the ribs with a little water, added the rub and let them sit in the fridge for a few hours. Using water for dry herbs and sitting in the fridge after rubbing is from Meathead’s Simon and Garfunkel rub page. I sprinkled some salt (1/4 tsp kosher) and coarse grind black pepper (1/2 tsp) on them when I placed them on the cooking grate.
Rub using dried herbs (herbs & quantities credit to the recipe linked below)
2 tbs Rosemary
2 tbs Thyme
2 tbs Chopped Basil
2 tbs Garlic powder
Made 4 tbs after grinding.
1 tbs + 1 tsp used (light on the bottom side of the ribs; heavy on the top).
I used 8 ounces of cherry wood, had an average pit temp of 235 and they passed the bend test at 4.5 hours.
This rack is Compart Family Farms Duroc baby backs which were $9.99 lb and weighed 2.43 lb. I like that there is not such a thick layer of loin meat on them like most ribs in my stores and the smaller rack cooks a bit faster too. Are the Duroc enough better to justify ~2 to 3 times the price of typical store baby backs? Maybe.
I shared this rack with a neighbor tonight and we loved loved the rub. The only thing I might change would be to grind the dry herbs completely to a powder and see how that compares. This is a winner.
Links:
Herb Crusted Pork Loin recipe https://www.youtube.com/watch?v=iOK2PJf_AW0
Simon & Garfunkel rub https://amazingribs.com/tested-recip...d-baste-recipe
Starting the cook
The finished rack
A cut of the rack after an hour long dinner so they had cooled a bit.
Rub using dried herbs (herbs & quantities credit to the recipe linked below)
2 tbs Rosemary
2 tbs Thyme
2 tbs Chopped Basil
2 tbs Garlic powder
Made 4 tbs after grinding.
1 tbs + 1 tsp used (light on the bottom side of the ribs; heavy on the top).
I used 8 ounces of cherry wood, had an average pit temp of 235 and they passed the bend test at 4.5 hours.
This rack is Compart Family Farms Duroc baby backs which were $9.99 lb and weighed 2.43 lb. I like that there is not such a thick layer of loin meat on them like most ribs in my stores and the smaller rack cooks a bit faster too. Are the Duroc enough better to justify ~2 to 3 times the price of typical store baby backs? Maybe.
I shared this rack with a neighbor tonight and we loved loved the rub. The only thing I might change would be to grind the dry herbs completely to a powder and see how that compares. This is a winner.
Links:
Herb Crusted Pork Loin recipe https://www.youtube.com/watch?v=iOK2PJf_AW0
Simon & Garfunkel rub https://amazingribs.com/tested-recip...d-baste-recipe
Starting the cook
The finished rack
A cut of the rack after an hour long dinner so they had cooled a bit.
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