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Belly Rub

3.39 average, 23 votes
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by Brian Bailey
2008 November 3
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Barbecue is considered by many, the ruler of the culinary kingdom. Peasant vegetables and noble soups and stews all bow to its majesty. It is the reigning monarch to which all carnivores pledge their loyalty. It is to be treated with reverence and pampered, and like the Queen Mum is deserving of a rub down from a devoted subject. Barbecue is the king of meals and a meal for kings.

“Hear ye, hear ye! By order of his majesty the King, heretofore all royal cooks and tasters shall obey the following edict: ‘No meat shall reach the royal table until the following agendum is taken- all ribs, roasts & briskets are to be rubbed thoroughly, rested patiently, and roasted slowly.'” Long live the King.

Here is an all purpose dry-rub recipe that is sure to please all of the subjects at your next barbecue. To make it interesting, we’ve included an easy to follow pork spare rib recipe.

    Ingredients:

  • One part salt
  • One part freshly ground black pepper
  • One part Coleman’s dry mustard
  • One half part chili power
  • One half part paprika (hot or sweet)
  • One half part garlic powder
  • One half part onion powder
  • One half part dried basil
  • One half part dried oregano

In a bowl, mix the above ingredients. The rub can be made in any quantity, just maintain the ratio of ingredients. For 5 pounds of ribs you may need to produce a total of two cups of dry rub mixture.

Rinse your pork and towel dry. You should peel off the protective skin on the backside of the ribs to allow the rub to get into all the nooks and crannies… but this part is a pain in the freakin’ ass, and can be skipped if you’re lazy or don’t want to be bothered. Lightly rub the mix onto the meat with small circular motions. It’s really more of a pressing motion so that you don’t rub the mix right back off the meat. Don’t be afraid to use plenty of mix.

Rest them covered in the fridge for at least an hour, the longer the better… overnight would be awesome.

Three hours before you are ready to eat, fire up a singular burner on your grill and set it as low as possible. Place the ribs on the grill over indirect heat and cook for 3 hours with the cover down. Avoid opening the cover- doing so let’s the heat out and lengthens the cooking time. You do not need to rotate the ribs. You can turn up the heat just before they’re done, but be careful… the rub can burn.

And the peasants rejoiced.

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