Think ahead when making baby back ribs. One of the best hints I can give people that want to make great food at home, and do not really have a lot of time, is to read through the recipes you have chosen and plan your time accordingly. For instance, this weekend I know I am cooking a bunch of food and one of the recipes are baby back ribs covered in basic barbeque rub by Steven Raichlen, How To Grill.
Another reason why I prefer to use my own rub is I know exactly what is in the mixture — not some long preservative name that I’ve never heard of. A helpful hint for this rub is you mix a large portion and the leftovers last about 6 months. Hang onto those empty containers!
Today I’ve been quite busy and knew that I wanted to cook the ribs on Sunday so I made a fresh batch of rub and applied liberally to the slab of ribs. I then wrapped them tightly in foil and put them in the fridge.
Whew, it’s been a full day! But, at least I know that my Sunday cooking will be one step easier by planning and thinking ahead.
Ingredients
- ¼ cup firmly packed brown sugar
- ¼ cup sweet paprika
- 3 tablespoons black pepper
- 3 tablespoons coarse salt
- 1 tablespoon hickory-smoked salt or more coarse salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons celery seeds
- 1 teaspoon cayenne pepper
Instructions
- Combine all ingredients into a mixing bowls and stir to mix. Your hands are your best tool to make sure all of the clumps are removed and it’s evenly mixed.
- Store in tightly sealed jar away from heat or light. Can be kept for up to 6 months.
Welcome! My name is Deanna – entrepreneur, wife, mom, food lover, entertainer and golf lover extraordinaire! Come along as I share my suggestions for cooking and entertaining made easy, along with a little bit of my wit and humor infused throughout. 
