rib rub

This dry rub for ribs will amplify the flavor on any rack of ribs you're cooking. I've packed classic BBQ flavors into my rib rub recipe so you get finger-licking results!

Best Dry Rub for Ribs

brown sugar

Kosher salt

black pepper

smoked paprika

garlic powder

onion powder

mustard

cinnamon

celery salt

cayenne pepper

Mix all ingredients in a bowl. Use a fork to crush any clumps of sugar or seasonings. Store in an airtight container for up to a month.

https://www.youtube.com/watch?v=Emh0ImTWOsY

HOW TO SMOKE CHEESE

To make the best smoked cheese, start with an outdoor grill or smoker. You need a grill that has good ventilation (electric vault smokers don’t always work for smoking cheeses). You won’t be turning on your grill as a heat source, it is simply acting as the vessel for holding your cheese and keeping the smoke flowing around it.

Cheese is notoriously melty, so the first requirement of smoking cheese is cool temperatures. I use a Thermoworks thermometer inside my grill to be sure it stays under 90 degrees F.  To make your grill into a cold smoker, I use a tube smoker. There are different sizes and varieties, but I find I get the most use out of this 12 inch tube smoker because it lasts long enough to smoke a bunch of cheese but doesn’t take up a lot of space in the grill.

As far as smoke, I prefer using mild wood varieties. My favorites are apple, cherry, maple or pecan.

Light your tube smoker according to the manufacturer’s instructions and place it in your smoker. Make sure the flame is extinguished and the smoke is rolling. Arrange your cheese bricks on the grates of your grill. Make sure they aren’t touching on the sides and there is air flow around each piece of cheese. Close the lid and let that wood smoke do its’ thing. I like to leave my cheese on for about 2 hours. I find that it takes on enough smoke flavor without becoming overwhelming. If you want lighter smoke flavor, only leave your cheese in for 1 hour.


Now comes the hard part. Waiting. Once your cheese is done smoking, remove it from the grill and wrap it in parchment or untreated butcher paper. It needs to breathe for a little bit. Put it in your fridge for 24-48 hours. From there, remove it from the paper and vacuum seal your cheese.

If you don’t have a vacuum sealer, place it in a zip top freezer bag and get out as much air as you can. I do this by submerging the bag in water, leaving the top seal above the water line. The water will force out a majority of the air and when the zip top is almost under water, you seal it tightly (don’t let any water in the bag). Now label and date those cheeses so you don’t forget which cheese is in which bag.

Place your sealed bags in the fridge and wait. For 2 weeks. Not kidding. If you sampled some of your cheese right after smoking, you will taste really really smoky, almost acrid, cheese. The smoke is heavy on the outside of that cheese. As it sits in the fridge, that smoke flavor will distribute throughout the cheese and mellow out significantly.

After 2 weeks, your cheese will be lovely and ready to munch on as is, mix into Mac and Cheese, or melt onto a glorious cheeseburger. Enjoy!

DRY RUB FOR RIBS

Ingredients
1/4 cup brown sugar
2 teaspoons Kosher salt
2 teaspoons black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1/2 teaspoon cinnamon
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper

Instructions
Mix all ingredients in a bowl. Use a fork to crush any clumps of sugar or seasonings. Store in an airtight container for up to a month.

CINNAMON SMOKED ALMONDS

Ingredients
1 pound raw, unsalted almonds
1 egg white
2 teaspoons vanilla extract
1 cup light brown sugar
1 teaspoon cinnamon
3/4 teaspoon Kosher salt
1/2 teaspooon ground nutmeg
1/4 teaspoon ground ginger

Instructions
Preheat your smoker to 225 degrees F using a mild wood like maple, pecan, or alder.

In a large mixing bowl, whisk the egg white until frothy. Mix in the 2 teaspoons vanilla extract.

In a smaller bowl, combine the brown sugar, salt, cinnamon, ginger, and nutmeg. Stir until the ingredients are evenly incorporated.

Pour the almonds into the egg white mixture and gently stir until the almonds are all evenly coated.

Pour the cinnamon sugar mixture over the almonds and stir again. 

Once the almonds are covered in the sugar mixture, pour them onto a parchment lined cookie sheet that has been lightly coated in cooking spray. Spread the almonds into a single layer.

Place in your smoker and cook for 1 hour, or until the almonds are no longer sticky (this could take an extra 15-20 minutes, depending on your smoker). Remove them from the heat and allow them to cool slightly before breaking them up and enjoying them.

Make sure the almonds are completely cooled before transferring to any lidded or sealed container. 

FULL RECIPE NOTES AND PRODUCT LINKS HERE: 
https://heygrillhey.com/christmas-gifts-on-the-smoker/

How to Smoke Cheese, Smoked Cinnamon Almonds, and Homemade Rib Rub

Beef ribs are simply fall-off-the-bone delicious when cooked in a slow method with a nicely seasoned beef dry rub. Following this guide you will have some extra dry rub so that you can try different styles of beef ribs. 

Beef Rib Rub Recipe

brown sugar or raw turbinado sugar

sweet paprika*

chili powder**

coarse sea salt

oregano

Place all of the ingredients in the bowl and whisk together to thoroughly combine.

Apply approximately 2 tablespoons of the rub to both sides of the ribs, enough to coat well, and smoke the ribs.

Store the rest of the dry rub in a sealed glass jar and place in a cool dry place for 4 to 6 months.

This rub can be used as the seasoning component of a beef rib wet marinade.

Just mix 1/4 cup of the rub with 1/4 cup extra virgin olive oil, 1/4 cup dry red wine, and 2 tablespoons mustard.

Pour over ribs, cover with plastic wrap, and marinate in the refrigerator for 4 to 12 hours before smoking.

The ever popular sweet honey BBQ rub that you can replicate at home.

Copycat Honey Hog BBQ Rub

honey powder

paprika

chili powder

Combine all ingredients and shake to combine.  Optionally, run the rub through a spice grinder to make rub more uniform.

Sharing our families favorite Dry Rub for Ribs that comes together in minutes and can be made ahead and stored for the next time. This dry rub has the perfect balance of sweet, and a little spicy, to make your ribs irresistible!

Dry Rub for Ribs

cumin

salt

cayenne pepper**

Mix together all ingredients. Store in an airtight...

Mix together all ingredients. Store in an airtight container for up to one year. 

This Smoked Country Style Rib recipe is from our friends at Unhinged BBQ. These ribs are lip smackin’ good with the combination of honey and Jalepeno flavors. You’ll want to make extra – because it won’t last long!

Smoked Country Style Ribs

lbs country style ribs

Countryside Jalapeno BBQ Sauce

Plowboys Yardbird Rub

apple juice

butter

Honey

Season your ribs with bbq rub and allow time for rub to set up. Put your ribs on the smoker for 2 hours.

Remove from the grill and put the ribs in a pan. Add the apple juice, bbq sauce, brown sugar, butter. Mix it all up and drizzle honey over everything. Cover the pan with tin foil.

Increase temperature of the smoker to 275° and put the pan back on the grill for 1.5 more hours.

When time is up, take the pan off the grill and take the ribs out. Remove the braising liquid from the pan. Put the ribs back in the pan and gently toss the ribs in bbq sauce and honey. Put the pan back on the smoker for 20 minutes to allow sauce to set up.

https://www.youtube.com/watch?v=4BveEsTIWrU

This Smoked Rib recipe is from our friends at Unhinged BBQ. These ribs are lip smackin’ good with the combination of honey and Jalepeno flavors. You’ll want to make extra - because it won’t last long!

Smoked Country Style Ribs Recipe on the Yoder YS640 | ubbq

Sweet BBQ Rub adds loads of flavor to grilled ribs, steak, pork and chicken! This dry rub recipe is essential for your summer cookouts!

Sweet BBQ Rub

New Mexico Chile powder

oregano (crushed)

cayenne pepper (to taste)

Add all the rub ingredients to a mixing bowl. Whisk to combine. Pour into an airtight 32-ounce mason jar. Seal and store in a cool, dry, dark place.

Use this grilling and BBQ dry rub on chicken, steaks, pork, hamburgers, and as a rib rub. This seasoning blend adds amazing flavor and color!

The Best BBQ Dry Rub

sea salt

lemon pepper

celery seeds

Combine all the ingredients for this dry bbq rub recipe in a small bowl and stir to mix using a small whisk to evenly combine.

Store leftovers at room temperature in an airtight jar out of light and heat in a dry place. It will keep for at least 3 months.

https://content.jwplatform.com/videos/l25aF2r6.mp4

Grill and BBQ Rub is an easy spice mix and seasoning to make at home. Use as a rib rub, steak rub, dry rub for chicken, or dry rub for pork.

Top 8 rib rub recipes from across the web

The most viewed rib rub recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Dry Rub for Ribs

Beef Rib Rub Recipe

Copycat Honey Hog BBQ Rub

Dry Rub for Ribs

Smoked Country Style Ribs

Sweet BBQ Rub

The Best BBQ Dry Rub

Copycat Honey Hog BBQ Rub

Top 8 rib rub recipes from across the web

The most viewed rib rub recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Dry Rub for Ribs

Beef Rib Rub Recipe

Copycat Honey Hog BBQ Rub

Dry Rub for Ribs

Smoked Country Style Ribs

Sweet BBQ Rub

The Best BBQ Dry Rub

Copycat Honey Hog BBQ Rub

The most viewed rib rub recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine