25 years shopping thrift stores, estate, garage, rummage, flea markets and tag sales. 10 years in interior design. Current DIY projects have been renovating two turn-of-the century brownstones and commercial/residential property development. 
(4.33 out of 5)A Father’s Day Gift-MDM’s Finger Lickin’ Rib Rub
June 16th, 2007 by markdownmom
Summer time spells BBQ, and MDM doesn’t know but in her family the BBQ Pit is Dad’s domain. For Father’s Day, try MDM’s recipe with your favorite BBQ sauce. For ribs, from country to spare, MDM married her homemade rub with Famous Dave’s© BBQ Sauce, to create a great couple for BBQ Ribs. This rub gives the BBQ meat a little zip without being too hot. Here’s our gift recipe to all the Dads, and those who love BBQ! For a gift, mix a batch and wrap it up in a jar–he’s bound to appreciate the homemade quality especially when everyone praises his BBQ. P.S. This can be finished off on the grill or in the oven on those rainy days.
1/3 Cup brown sugar
3 tspn. Old Bay Seasoning (sh-h-h, secret ingredient of MDM)
6 Tbspns. Kosher Salt or Coarse Mediterranean Sea Salt
¼ tspn. of paprika
1 tspn. dry mustard powder
2 Tbspns. ground black pepper
1 Tbspn. garlic salt
1 Tbspn. dried onion
1Tbspn. dried basil
*******
Method
1. Mix all ingredients together in a bowl, then apply to spareribs, babyback ribs, or country ribs by rubbing with hands on both sides of the meat. Put into a sealed plastic bag or marinating container to marinate in the refrigerator..
2. Marinate the ribs, in this case country ribs, overnight or 4-6 hours in the refrigerator and place on a stove top grill, or outdoor grill and sear both sides.
3. Remove the seared meat from grill and coat with your favorite BBQ sauce.
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July 3rd, 2007 at 8:14 am
I’d like to make the rib rub, but what exactly is your Old Bay Seasoning. I know you mention it is a secret ingredient, but how are people suppose to make your receipe if you don’t provide all the ingredients. I have never heard of that ingredient before. Am I missing something.
July 3rd, 2007 at 1:52 pm
Old Bay Seasoning comes in a can in the seasoning isle of the grocery store most people use it for seasoning shrimp or seafood.
Thanks Charleen for answering the question. Also, you can buy it in a large container at Sam’s Club. MDM
July 9th, 2007 at 3:57 pm
Some backyard chefs say boil ribs before grilling to get rid of the fat ,is this true.
The oldtimers would say that parboiling, and that is what you are doing when you are boiling the ribs before grilling them, is not BBQ. This usually is done as a short-cut to tenderize the meat which marinating, as in this recipe, will accomplish without losing any of the flavor–which can happen with parboiling and is the reason that many cooks will add spices into the water to retain some flavor. Best to adhere to the principle of BBQ and that is the slow cooking to tenderize the meat than not timing the parboiling of the meat and ending up by toughening it. MDM did country ribs for this recipe since they are thick enough to use a knife to remove any unnecessary fat, if you choose to do so.
July 12th, 2007 at 1:14 pm
Do you use all the rub for 3-4 pounds of ribs?
Molly; Just use enough to cover both sides. With this recipe we had some left over and put it into an airtight container like the german butter dish we showed. It will keep well and you can use it for another meal. Thanks for asking and being part of our bargain hunting family! MDM
July 16th, 2007 at 2:06 am
I notice that some cooks use prepared mustard on the meat as a prep for dry rubs instead of using dry mustard in the rub. Does this change the taste dramaticly?
July 20th, 2007 at 3:12 pm
Hi– It seems like a lot of salt in this–is it salty?
No, Paula, believe it or not it isn’t. The use of salt in the marinating phase or after is a matter of personal preference. Salt aids in tenderizing the meat in addition to seasoning it. The coarser salts like Kosher and in this recipe coarse sea salt breaks down less so that it adds to the flavor. Markdown Mom
July 20th, 2007 at 3:49 pm
Terry, the prepared mustard does add another layer of flavor to the meat, but without too much mustardiness. The additional benefit of using a prepared mustard is that the vinegar helps to release additional flavor from the rub ingredients. If using a prepared mustard as a wet layer under the rub, be sure to apply it no more than two hours prior to grilling, since the acidity will begin to break down the meat. I recommend a brown deli-style mustard, and just the scant thinnest application possible.
Thanks Tim for the additional suggestions–keep them coming! Markdown Mom
July 22nd, 2007 at 4:43 pm
This doesn’t say how long to cook the ribs or how. I want to make this but don’t have that info. Please advise
Thanks
Beckie
July 22nd, 2007 at 8:36 pm
Help ! Urgent ! need to know by Monday morning, July 23, how long to keep ribs on the grill. I plan to make the ribs for 1:30 p.m. New York Time. I just discovered your web site. I have all the ingredients since I cook from scratch 99% of the time. I use a Weber Kettle Type & old -fashioned charcoal. Thanking you in advance. Marie B.
July 24th, 2007 at 3:44 pm
Calm down everyone. Grilling is not rocket science. Good grilling just takes time. If your cooking on a charcoal grill try to put your meat as high above the heat as you can. cooking a slab of ribs should take no longer than two or three hours. depending on how tender you like it. It should just pull easily away from the bone.
Thanks Tommy for your clarification, really appreciate it. Markdown Mom
July 26th, 2007 at 2:32 pm
i used to also boil the ribs first but very anxious to try your receipe,, where it says to put the bbq sauce on, do you put them back on the grill for a bit after they have been grilled the first time???? thanks betty
Dear Betty; Yes, wrapped completely in foil. I have to apologize, many of the questions would have been put to rest had the post been formatted right. Somehow, for unknown reasons we have had trouble with formatting this article and it has skipped the last step despite repeated efforts to rectify on our part. Hopefully, this has been fixed. Thanks, MDM.
July 27th, 2007 at 5:02 pm
I cook my babybacks in my smoker for 2 hours. Then 2 hours wrapped in foil …all at 220 degreeF.Then I sauce them up and put them on a my grill for just a few minutes. I use Famous Daves as well and i think the grill makes the sauce nice and sticky! NEVER BOIL! My ribs are so tender you hardly have to chew.
Dear Brian; Great idea about the smoker, MDM will have to try it. Would this work on a cooktop smoker as well? Markdown Mom
July 27th, 2007 at 10:23 pm
Smoking some baby backs this weekend and was just looking for a rub that would suit more people. This one sounds like the ticket, maybe add a litttle chilli powder to spice it up a bit. My question is, is it better to cook the entire rack entact or cut it into 3-4 bone pieces (or does it not even matter)? Also, will the rub and a sauce interfere with each other?
Dear Brian; Let me know on how the additional chili powder turns out. Another idea would be to use a hotter BBQ sauce. We used the regular zesty sauce by Famous Dave, but his line of sauces includes a hot version as well. I don’t think that the size matter, only if kept whole you will want a marinating container to fit and allow you to turn over the rack if you are using only one, otherwise you can layer several if your container is large enough. We used the rub with Famous Dave, and not to be immodest, but we think that it tasted better than his at the restaurant. Enjoy! Markdown Mom
July 28th, 2007 at 6:44 pm
Is the rub and the sauce spicy hot. I can’t eat hot stuff. Thanks Dian
Dear Diana; We used Famous Dave’s regular BBQ sauce and our tasters included a range of people, some liking it mild, others hot and all agree it was delicious. Famous Dave also carries a BBQ sauce that is extremely mild if you want to tone it down, but as for our recipe I don’t think you will find it too hot. Thanks for writing, Markdown Mom
August 4th, 2007 at 5:14 pm
using this dry rub tommorrow to make charcoal ribs i will bake them slow 200-300 degress in my roasting pan for 2 hrs. then marinate my ribs in my famous 2 sauces i use i barbrcue sauce krafts and LACHOY sweet and sour sauce marinate all day on grill
Thanks for the additional grilling tips and bbq sauce recipe! Markdown Mom
August 7th, 2007 at 1:26 am
I’m alway looking for GREAT Rib recipes. I have a big cook out coming up I have to cook for may guys at the fire houes. They are asking for the baby backs, I think there is more meat on spareribs but hey it is what they want. I like Brian A ideal of cooking the meat wrapping in foil and well you know the rest. I will be cooking about 15 babybacks plus a few chickens on Aug 20th I will get back and tell you guys how it all worked out…..
Ace742
August 7th, 2007 at 3:09 pm
Hi! I need to make a bunch of freezer meals. Do you think I could freeze the ribs with the marinade and then cook them at a later time?
Dear Steph: I don’t see why not, you may want to try and use a vacuum sealer since it will prevent freezer burn. Save the sauce for when you grill or oven bake them, though. Thanks for your inquiry. Markdown Mom
August 7th, 2007 at 5:09 pm
WAHOO!!! I tried your rib rub recipe on briskets for my husbands family reunion. They were the hit of the party. Thanks for the hints
Dear Jacky; Thanks so much for the feedback. I have been traveling this summer, so haven’t been near the kitchen as often, but will be posting some more recipes in the near future. Markdown Mom
August 7th, 2007 at 5:13 pm
Dear MDM,
Here are a couple of tips for your readers. When making spare ribs, ensure that before you apply your dry rub that you remove the membrain from the back side of your ribs, you will be amazed by the improved penetration of your marinade. Also a question was asked about preparded mustard. I apply a thin layer of prepared mustard over my ribs to help hold on my seasonings when I am not using using a fine ground rub, the flavor basically burns off during the smoking process on my grill. Last but not least I find that a temp of around 200 degrees for a four hour period produces a wonderfully tender rib that falls off the bone. The biggest secrect of great ribs is patience, low temp for a long period, just keep your meat probe handy and watch the internal temp of your ribs. Thanks for letting me share.
Barry
August 8th, 2007 at 12:58 pm
CAN I LEAVE MY DRY RUB ON MY BEEF BRISKET THAT I’VE WRAP IN PLASTIC WRAP AND REFRIGERATED FOR TWO DAYS WITHOUT HARMING IT???..WHAT IS THE LENGTH OF TIME THE BRISKET CAN BE STORED, OR MARINATED LIKE THAT??? THANK YOU…..
August 8th, 2007 at 10:54 pm
Hi Guys Well I try the ribs that Brian A made. please do not get me wrong they were great. one person stated that they had a bake taste to them. the next Rib Rub that I try will be the one above but without the granulated sugar I think that might make it just a little to sweet….
Ace742
August 12th, 2007 at 11:11 pm
Im new at this and tired aof paying for that per pound brisket, but i did find a place that i really love there souce. So i bought a Half brisket, about 14 bucks at grocery store. I only have a gas grill , slow cooker and oven of course. Can you give me any tips?
Amature Steve
August 23rd, 2007 at 3:51 am
BIG cook out was a hit everyone enjoyed the Ribs. They did not eat any of the chicken. 2 hours on the grill, 2hours in foil back on the grill, 1 hours out of the foil and back on the gill with sauce. 27 Babyback 6 Chickens and 48 ears of corn. ACE742
Thanks for the feeback–sorry about the chicken. MDM
August 31st, 2007 at 2:59 pm
What is the proper temperature of ribs when fully cooked?
Phil: Meat should reach a temperature of 160-170 degrees to be fully cooked. MDM
September 3rd, 2007 at 8:08 pm
Be warned: Six TABLESPOONS of Kosher Salt? I thought that HAD to be a typo, but went with it anyway, based on feedback to other comments above. I was right — that is WAY too much salt (I used it on 3 huge racks). The ribs were terrible, just too salty. They were perfectly tender however! Next time, I will either forgo the salt altogether, or cut back to possibly ONE tablespoon.
Dear grillin’ villain; Most experienced bbq cooks did not have a problem with this. However, as you know the amount of salt, of course, depends upon the amount of meat plus we used Mediterranean salt in our rub which is very coarse. Additionally, even when we used it on a family package of country ribs, we had rub leftover for the next bunch. Did you let your meat marinate overnight and drain off the liquid before grilling? Sorry, hope the next batch goes better. Thanks for your comments. Markdown Mom
September 3rd, 2007 at 11:32 pm
Great site, great information and I’m sure great tasty ribs. Can’t wait to try your receipes and techniques. Thanks and please keep up the great flow of information.
Dear Dean: Just what I needed to hear today. I am glad that you have joined our bargain hunters! Rub is really good, just be sure to rub it in and let it sit overnight if possible and drain the liquid before grilling. This recipe makes quite a bit of rub, so if just cooking for a small number, you will have rub leftover for the next time, just refrigerate the remainder. Thanks again–we aim to please! Maarkdown Mom
September 9th, 2007 at 4:27 pm
Hi, I use a rub very similar to your’s. Try adding a tablespoon or so of cocoa powder. Adds a very unique flavor. I enjoy the sight and the comments.
Hi Barb; Glad to have you come to our sight. I also appreciate your suggestion and will try it out. Thanks! Markdown Mom
October 21st, 2007 at 9:32 pm
LOVED these ribs. I was shocked that they weren’t too salty, but they weren’t they were perfect! I was intrigued by the questions about brisket, I want to make a brisket and never have, would this recipe work on it?
Dear Dawn; Thanks for the feeback on the ribs. I am intriqued also, but haven’t found the time to try it out. I think it would be good to see what seasonings are usually used on brisket and compare, this should tell us how our rib rub will work. If you try that before I get around to it, please let us know how it tastes. Thanks again for letting us know that you enjoyed this rib rub. Markdown Mom.
January 4th, 2008 at 2:48 pm
In general, I use an injection of 1 cup apple cider vinegar with 1/2 cup of Soy sauce. In ribs and in pork in general. I also spray them as they grill on my big egg at 250 to 300 F for 3-4 hrs or until internal temp is 170. I use mesquite as the smoking medium. Of course you use lump charcoal. The only way to go. Baby ribs come out juicy and flavorable. The Big Green Egg is the best.
Thanks Phil, I am sure that everyone will appreciate the extra grilling tips, I know I do. Markdown Mom.
January 25th, 2008 at 5:27 am
HOW ABOUT GIVING A RECIPE FOR A SWEET BBQ. RIB SAUCE. IT SEEMS THAT I CAN NEVER MAKE ONE THAT IS SWEET LIKE YOU GET AT THE BEST RIB PLACES. I LIKE FAMOUS DAVES, BUT I LIVE A LONG WAYS FROM HIS NEAREST FOOD PLACE AND NO ONE DOWN HERE CARRIES HIS BBQ SAUCE. I KNOW ORDER BY MAIL BUT THAT IS A PAIN IN THE BUTT AND NOT ALWAYS FEASABLE. NEVER KNOW FOR SURE WHEN I NEED IT. DONT GIVE ANY OLD RECIPE FOR BBQ RIB SAUCE I WOULD LIKE TO HAVE A REALLY GOOD ONE THAT I CAN USE FROM NOW TILL I DIE AND THEN PASS ON TO MY KIDS AND ANY ONE ELSE THAT WANTS A GREAT BBQ SAUCE. RIB RUB IS GREAT I WILL USE IT FOREVER. I JUST NEED A GREAT BBQ RIB SAUCE TO GO WITH IT. SEND TO RJCJCC@YAHOO.COM OR PLACE IN YOUR NEWSLETTER,
January 25th, 2008 at 4:21 pm
I would like the recipe for MDM’s Finger Lickin’ Rib Rub it sounds like a good one to try. But I don’t want all the comment of the others. I could find print friendly copy. Could you please e-mail me the recipe? Thank You Cheryl e-mail is paulsoncheryl@yahoo.com
Dear Cheryl; Try highlighting part that you want and copy and paste to your clipboard. Then print it out. It’s perfect for the Super Bowl! Thanks for coming to our site. Markdown Mom