Baby Back Ribs With Magic Spice Blend

Great ribs.
Here's something that I just discovered. After the 3 hours at 250 I froze all the fatty juices from the aluminum packet. An hour later I skimmed the fat on top and was left with intensely flavored rib jus with no fat. I then added this to some homemade barbeque sauce and used the enhanced basic barbeque sauce as a dip or for pulled pork sandwiches later in the week.

This was delicious--I had intended to grill the ribs, but atmospheric conditions weren't cooperating and I needed an alternative approach. I am amazed at how simple this is, given the great results. I made as directed, other than to take the lazy way out and use ground celery seed. Thanks for another great meal, Eric! Also nice to have the extra magic spice rub for another dish...

I made the recipe exactly as indicated. The only thing magic about the spice blend was that it combined amazingly with coleslaw. Without the coleslaw, these ribs were thoroughly meh.

This dish was absolutely AMAZING!!!!!! My husband couldn’t believe how good it was!!!!! Food 52 and chefs, you NEVER let us down!!!!

I’ve pretty much told everyone I know about this recipe. It’s ridiculously easy and so good!!

I made the spice mixture for this to rub on some deer tenderloin, and it is simply DIVINE. In the jar it smells a little pungent due to the smoked paprika (my mother wanted me to use sweet paprika but I insisted), but it adds a wonderful savory quality that just can't be beat. I will definitely be keeping a jar of this spice around for any meats I want to prepare.

I made this recipe twice now for my guests. Everyone absolutely loved it! :)

Be careful when buying ribs to remember that most of what you pick up in the supermarket is injected with salt--you may have to look hard for any that are not. We like to use a rub and smoke ribs for 6-8 hours, and have had to adjust our rubs to exclude salt. It takes me back to my childhood when my mother parboiled ribs to remove excess fat, and that also works to reduce salt. I actually like my ribs "dry" (well not dried out, but not drowned with sauce) with sauce on the side, and this rub recipe looks perfect for so very many things. Thanks for the recipe and the tips

This is by far the easiest way to cook ribs; I will never go to the trouble of doing it any other way again. We "finished" them on the charcoal grill to give them a hint of smoke and they were perfect. So easy!

The other day, I made a spice rub (without a recipe) for flank steak. None of the ingredients were measured; I just added them until the proportions looked right. My rub: brown sugar, kosher salt, smoked paprika, cayenne pepper, Aleppo pepper, garlic powder. I scored both sides of the steak, then lightly coated both sides with extra virgin olive oil. Finally, I mixed a small amount of cider vinegar with the spices, and rubbed the mixture on both sides of the steak. The meat was grilled, and incredibly tasty. The next day I saw your recipe for the magic spice mix, and it looked very familiar! You've inspired me to make a jar of the spice mix and keep it next to the olive oil. Thank you.
and

Made these ribs for the 4th of July--perfect for those of us without anywhere to grill! Super, super easy and the ribs were exactly as promised--juicy, tender, and full of meaty flavor. I still dabbed them with some molasses-tinged Memphis-style BBQ sauce, but the ribs were already so tasty they needed far less than I'd normally use. With this secret weapon in my recipe arsenal, I don't think I'll ever make less than two racks of ribs at a time!

I just posted on other magic spice blend article that I use the same blend + addition of chili powder. Also, I make it in the instant pot now (used to do oven baked before, and BBQ grill before that) - using this recipe https://spicecravings.com/fall-off-the-bone-pork-ribs