Last year, when I was training to enter a competition for my college, I was challenged to make a dish using venison. I experimented with a variety of spices, herbs, fruits, wine, and sauces. I also bought a few different cookbooks.
Out of all those books, “Slow Fire: The beginner’s guide to Barbecue by Ray Lampe,” was my favorite. I found a phenomenal BBQ rub. I’ve used it several times in my BBQ recipes. To all my BBQ fans, you’ll love this.
- 1/2 cup packed light brown sugar
- 1/3 cup kosher salt
- 1/4 cup paprika
- 1 tbsp chili powder
- 2 tsp garlic powder
- 1 tsp sugar in the raw
- 1 tsp onion powder
- 1 tsp black ground pepper
- 1 tsp dried basil
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 4.5 lbs pork spare ribs
- 1/2 cup BBQ rubs
- 1/2 cup mild BBQ sauce
Kinder’s BBQ sauce is my personal favorite. Feel free to substitute it with another brand you prefer!
Combine all rub ingredients in a bowl. The BBQ rub can be stored in an airtight container in a cool place up to 6 months. Makes 1.5 cups.
Cut the ribs in two pieces. It’s easier to handle. Dry the ribs thoroughly. Sprinkle a half cup of BBQ rub all over the ribs on both sides thoroughly. Put ribs in a covered dish over night in the refrigerators.
Preheat oven to 300 degrees. Bring out the meat about an hour before ready to cook. Divide the meat in to two baking dishes, cover with foil. Cook the meat for about 1.5 hours. Then, turn the heat up to 350 and bake for another hour. Remove foil at this point. Be careful when removing foil as steam will escape. Brush the ribs with BBQ sauce and cook for another 10 to 15 minutes uncovered. Rest the ribs about 5 minutes then cut into single or double ribs depending on preference.
Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.