There’s something uniquely satisfying about creating a perfect rub for ribs. The combination of spices and flavors can elevate a simple rack of ribs into a culinary masterpiece. One such recipe that has garnered rave reviews at my home is the Ancho Cinnamon Rub.
This blend of smoky, spicy, and sweet flavors creates a tantalizing experience that leaves everyone wanting more. Here’s a detailed account of my journey in crafting and perfecting the Ancho Cinnamon Rub for ribs.
Ingredients
The first step in creating this delightful rub is gathering the right ingredients. Here’s what you’ll need:
- 2 tablespoons ancho chili powder
- 1 tablespoon ground cinnamon
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Each ingredient plays a crucial role in balancing the flavor profile of the rub. Ancho chili powder provides a rich, smoky base, while cinnamon adds a warm, sweet undertone. The brown sugar caramelizes beautifully during cooking, creating a slightly sweet crust. Smoked paprika and cumin contribute depth and complexity, and the garlic and onion powders round out the savory notes. Salt and pepper enhance all the flavors, and a hint of cayenne gives it a subtle kick.
Preparing the Rub
Creating the rub is a straightforward process, but attention to detail can make a significant difference in the final product. Here’s how I do it:
- Measure and Mix: Start by measuring all the spices in a medium-sized bowl. I prefer to use a small whisk to mix the ingredients thoroughly. This ensures that each bite of the ribs will have a consistent flavor.
- Adjust for Taste: Taste the mixture before applying it to the ribs. This might seem unconventional since it’s a dry rub, but it’s essential to understand its flavor balance. If you prefer a sweeter rub, add a bit more brown sugar. For more heat, increase the cayenne pepper.
Preparing the Ribs
Once the rub is ready, it’s time to prepare the ribs. Here’s my method for ensuring they turn out tender and flavorful:
- Rinse and Pat Dry: Rinse the ribs under cold water and pat them dry with paper towels. Removing excess moisture helps the rub adhere better to the meat.
- Remove the Membrane: The membrane on the bone side of the ribs can be tough and chewy. Using a knife, carefully lift the edge of the membrane, then grab it with a paper towel and pull it off.
- Apply the Rub: Generously sprinkle the rub over both sides of the ribs. Use your hands to press the rub into the meat, ensuring it sticks well. Don’t be shy with the rub – a thick coating will form a delicious crust.
- Marinate: For the best flavor, let the ribs marinate with the rub for at least an hour. If you have time, refrigerate them overnight. This allows the spices to penetrate the meat fully.
Cooking the Ribs
Cooking the ribs low and slow is the key to achieving tender, fall-off-the-bone meat. Here’s how I cook mine:
- Preheat the Grill: I prefer using a charcoal grill for its smoky flavor, but a gas grill or even an oven works well too. Preheat your grill to about 225°F (107°C).
- Indirect Heat: Set up your grill for indirect cooking. For a charcoal grill, arrange the coals on one side, placing a drip pan on the other side to catch any drippings. For a gas grill, light one side and leave the other side off.
- Smoke the Ribs: Place the ribs on the cooler side of the grill, bone-side down. Close the lid and cook for about 4-5 hours, maintaining a steady temperature. Check occasionally, adding more coals or adjusting the heat as needed.
- Wrap in Foil: After about 3 hours, I wrap the ribs in aluminum foil. This helps retain moisture and ensures the meat becomes tender. You can add a splash of apple juice or beer inside the foil for extra flavor.
- Finish on the Grill: Unwrap the ribs for the last 30 minutes of cooking to allow the crust to develop. If you like, brush on your favorite barbecue sauce during the final 10 minutes.
The Result
After hours of anticipation, the ribs are finally ready. The Ancho Cinnamon Rub forms a beautiful, caramelized crust that locks in the juices. The meat pulls away from the bone with ease, revealing tender, flavorful bites. The combination of smoky ancho chili, warm cinnamon, and sweet brown sugar creates a harmonious blend that’s both unique and delicious.
Serving and Enjoying
I like to serve these ribs with classic sides like coleslaw, cornbread, and baked beans. A cold beer or a glass of iced tea pairs perfectly with the smoky, spicy flavors. Watching my family and friends enjoy these ribs, with smiles and satisfied sighs, is the ultimate reward.
Conclusion
Creating the perfect Ancho Cinnamon Rub for ribs has been a delightful culinary journey. Each step adds to the final masterpiece, from selecting the right spices to perfecting the cooking technique. Whether you’re a seasoned pitmaster or a home cook looking to impress, this rub recipe will surely become a favorite. Give it a try, and savor the delicious results!
Ancho Cinnamon Rub Recipe for Ribs
Ingredients
- 2 tablespoons ancho chili powder
- 1 tablespoon ground cinnamon
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional, for extra heat
Instructions
Preparing the Rub
- Creating the rub is a straightforward process, but attention to detail can make a significant difference in the final product. Here’s how I do it:
- Measure and Mix: Start by measuring all the spices in a medium-sized bowl. I prefer to use a small whisk to mix the ingredients thoroughly. This ensures that each bite of the ribs will have a consistent flavor.
- Adjust for Taste: Taste the mixture before applying it to the ribs. This might seem unconventional since it's a dry rub, but it's essential to understand its flavor balance. If you prefer a sweeter rub, add a bit more brown sugar. For more heat, increase the cayenne pepper.
Preparing the Ribs
- Once the rub is ready, it’s time to prepare the ribs. Here's my method for ensuring they turn out tender and flavorful:
- Rinse and Pat Dry: Rinse the ribs under cold water and pat them dry with paper towels. Removing excess moisture helps the rub adhere better to the meat.
- Remove the Membrane: The membrane on the bone side of the ribs can be tough and chewy. Using a knife, carefully lift the edge of the membrane, then grab it with a paper towel and pull it off.
- Apply the Rub: Generously sprinkle the rub over both sides of the ribs. Use your hands to press the rub into the meat, ensuring it sticks well. Don’t be shy with the rub – a thick coating will form a delicious crust.
- Marinate: For the best flavor, let the ribs marinate with the rub for at least an hour. If you have time, refrigerate them overnight. This allows the spices to penetrate the meat fully.
Cooking the Ribs
- Cooking the ribs low and slow is the key to achieving tender, fall-off-the-bone meat. Here’s how I cook mine:
- Preheat the Grill: I prefer using a charcoal grill for its smoky flavor, but a gas grill or even an oven works well too. Preheat your grill to about 225°F (107°C).
- Indirect Heat: Set up your grill for indirect cooking. For a charcoal grill, arrange the coals on one side, placing a drip pan on the other side to catch any drippings. For a gas grill, light one side and leave the other side off.
- Smoke the Ribs: Place the ribs on the cooler side of the grill, bone-side down. Close the lid and cook for about 4-5 hours, maintaining a steady temperature. Check occasionally, adding more coals or adjusting the heat as needed.
- Wrap in Foil: After about 3 hours, I wrap the ribs in aluminum foil. This helps retain moisture and ensures the meat becomes tender. You can add a splash of apple juice or beer inside the foil for extra flavor.
- Finish on the Grill: Unwrap the ribs for the last 30 minutes of cooking to allow the crust to develop. If you like, brush on your favorite barbecue sauce during the final 10 minutes.
