Lucky's Dry Rub for Ribs

I love finding delicious ways to cook beef cuts that are out of the ordinary. Lucky Murphy, fabulous chef and incredible person shares his top tips for cooking the best short ribs.

Lucky’s Dry Rub for Beef Ribs

1/4 c. brown sugar

2 tsp. mesquite salt (this is a great tip for getting that smokey flavor without a smoker!)

2 tsp. smoked paprika (see above)

2 tsp. black pepper

2 tsp. garlic powder

1 tsp. cinnamon

1 tsp. celery salt

1 tsp. cayenne pepper

1 tsp. cumin

1/2 tsp. dry mustard

Cover ribs (either slab or flanken) with dry rub. Place on baking tray and cover with plastic wrap and refrigerate overnight or at least 4 hours. For slab ribs, cover with foil and roast for approx 3 hours at 300 degrees. When tender, coat ribs with your favorite BBQ sauce leave uncovered and roast for another 20 min.

For flanken ribs, bake covered with foil for 1.5-2 hours at 300 degrees or until tender. Coat with favorite BBQ sauce or just dig in!

*Use your smoker instead of the oven, or bake in the oven then place ribs on the smoker on high smoke to finish.