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Ribs With Big Daddy Rub: A Taste of True Barbecue Mastery

There’s a certain magic that happens when the aroma of slow-cooked ribs fills the air. For me, it conjures up memories of summer afternoons, the crackle of a backyard grill, and the triumphant cheer when Aaron McCargo Jr. was crowned the winner of The Next Food Network Star. His “Big Daddy Rub” ribs were a game-changer, a revelation of flavor that made you want to roll up your sleeves and dig in. I remember watching him create that dish, a symphony of spices and tender pork, and thinking, “That’s what barbecue is all about.” It’s more than just food; it’s an experience, a celebration of bold flavors and the joy of sharing a truly spectacular meal. This recipe captures that essence perfectly, a testament to its creator’s passion and skill.

Recipe Overview

Prep Time: 30 minutes (plus 30 minutes marinating time)
Cook Time: 2 hours 5 minutes
Total Time: 2 hours 35 minutes
Servings: 4-6
Yields: 5 pounds of ribs
Dietary Type: N/A (Contains pork)

Ingredients

This recipe is all about building layers of flavor, starting with a killer dry rub and a vibrant sauce, all designed to perfectly complement fall-off-the-bone pork ribs.

For the Big Daddy Rub:

1 ½ cups brown sugar
⅛ cup kosher salt
⅛ cup smoked paprika
1 tablespoon ground cumin
1 tablespoon hot chili powder
1 tablespoon cayenne
1 tablespoon fresh ground black pepper
1 tablespoon red pepper flakes

For the Apple Cider-Buttermilk Sauce:

2 cups apple cider
¼ cup granulated sugar
1 tablespoon red pepper flakes
2 tablespoons buttermilk
1 teaspoon lemon juice
1 teaspoon lemon zest

For the Ribs:

5 lbs pork spareribs, St. Louis style
2 liters cola (Coca-Cola recommended)
4 cups water

Equipment Needed

Medium mixing bowls (for the rub and sauce)
Medium pot (for the sauce reduction)
Measuring cups and spoons
Whisk
Large roasting pans (2)
Aluminum foil
Grill
Pastry brush
Sheet tray

Instructions

The journey to perfectly cooked ribs with “Big Daddy Rub” is a rewarding one, involving a strategic blend of oven-roasting and grilling, each step designed to build maximum flavor and tenderness.

Crafting the Big Daddy Rub: In a medium-sized bowl, combine all the ingredients for the Big Daddy Rub. Whisk them together until they are thoroughly mixed and evenly distributed. This potent blend of sweet, smoky, and spicy is the foundation of the dish.
Building the Apple Cider-Buttermilk Sauce: In a medium pot, combine the apple cider, granulated sugar, and red pepper flakes. Place the pot over medium-high heat and bring the mixture to a simmer. Allow it to reduce by half, concentrating its flavors and creating a syrupy consistency.
Finishing the Sauce: Once the apple cider mixture has reduced, carefully pour it into a separate, clean bowl. Add the buttermilk, lemon juice, and lemon zest to the reduced cider. Whisk everything together thoroughly until the sauce is smooth and well combined. Set aside.
Preparing the Ribs: Take your pork spareribs and rub them generously with about 1 cup of the Big Daddy Rub. Ensure the rub is evenly coated on both sides of the ribs.
Marinating the Ribs: Allow the rubbed ribs to marinate at room temperature for 30 minutes. This allows the spices to begin their work, penetrating the meat.
Preheating the Oven: Preheat your oven to 350 degrees F.
Initial Roasting: Place the marinated ribs into two large roasting pans. Pour the 2 liters of cola and 4 cups of water into each pan, ensuring the liquid comes partway up the sides of the ribs. This braising liquid will help to tenderize the meat beautifully.
First Cook: Cover both roasting pans tightly with aluminum foil. Place them in the preheated oven and cook for 1 ½ hours.
Cooling and Slicing: After 1 ½ hours, carefully remove the ribs from the oven. Allow the ribs to cool slightly. Once they are cool enough to handle, slice the ribs into individual-size pieces.
Preheating the Grill: Preheat your grill over medium-high heat. This will be for searing and caramelizing the ribs.
Grilling the Ribs: Place the sliced ribs onto the hot grill. As they begin to sizzle, brush them generously with the prepared apple cider-buttermilk sauce.
Second Rub Application: In a large bowl, toss the grilled ribs with another 1 cup of the Big Daddy Rub until they are well coated. This step adds another layer of intense flavor and creates a fantastic crust.
Final Bake for Caramelization: Spread the rubbed ribs out in a single layer on a sheet tray. Place the sheet tray back into the oven, which should still be at 350 degrees F, and bake for an additional 20 minutes, or until the ribs are beautifully caramelized.
Serving: Serve your glorious ribs with Big Daddy Rub alongside the reserved apple cider-buttermilk sauce. For an extra kick, consider serving with chipotle aioli or harissa rouille.

Expert Tips & Tricks

Achieving the Perfect Rub Consistency: For the Big Daddy Rub, ensure all your spices are finely ground. If your ground spices have clumped, a quick pulse in a spice grinder can help achieve a more uniform texture for better adhesion to the ribs.
The Cola Braise: The cola isn’t just for liquid; its acidity and sugar content contribute to tenderizing the pork and adding a subtle sweetness that complements the rub. If you’re worried about overt sweetness, you can opt for a diet cola, as the artificial sweeteners won’t be affected by the cooking process.
Sauce Reduction Control: When reducing the apple cider, keep a close eye on it. You want to reduce it by half to concentrate the flavors, but don’t let it burn. If it starts to look too dark or sticky, reduce the heat immediately.
Grill Marks of Distinction: For those coveted grill marks, ensure your grill grates are clean and well-oiled before placing the ribs on. Don’t overcrowd the grill; cook in batches if necessary to allow for proper heat circulation and searing.
Caramelization is Key: The final 20-minute bake is crucial for achieving that irresistible caramelized exterior. Watch them closely in the last few minutes; they can go from perfectly caramelized to burnt very quickly.

Serving & Storage Suggestions

These “Big Daddy Rub” ribs are a showstopper and are best served hot off the grill or out of the oven. They pair wonderfully with classic barbecue sides like coleslaw, potato salad, or cornbread.

Serving: Present the ribs family-style on a large platter, with the reserved apple cider-buttermilk sauce offered in a side pitcher for drizzling. A scattering of fresh parsley or cilantro can add a touch of color and freshness.
Storage: Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2-3 months.
Reheating: To reheat, gently warm them in a low oven (around 250°F) until heated through, or briefly microwave them, being careful not to overcook and dry them out. A splash of extra sauce or a little water can help maintain moisture during reheating.

Nutritional Information

(Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.)

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	2215 kcal
Calories from Fat	1222 kcal
Total Fat	135.8 g	208%
Saturated Fat	51 g	254%
Cholesterol	442.6 mg	147%
Sodium	4057.7 mg	169%
Total Carbohydrate	149.9 g	49%
Dietary Fiber	3.7 g	14%
Sugars	139.8 g	559%
Protein	99.2 g	198%

Variations & Substitutions

While this recipe is fantastic as is, feel free to experiment!

Spice Level Adjustment: If you prefer a milder heat, reduce the amount of cayenne and red pepper flakes in the rub and sauce. For more fire, add a touch more.
Sweetness Control: If you find the sauce too sweet, a little extra lemon juice can balance it out.
Different Cuts of Ribs: While St. Louis style spareribs are ideal for their meat-to-bone ratio, you can also adapt this recipe for baby back ribs. They will likely cook a bit faster.
Alternative Liquids: While cola is traditional, you could experiment with root beer or even a dark beer for a different depth of flavor in the braising liquid.

FAQs

Q: How do I prevent my ribs from drying out during cooking?
A: The initial braising in cola and water helps significantly. Ensuring your foil is sealed tightly during the first phase of oven cooking is also crucial to trap moisture.

Q: Can I make the Big Daddy Rub and sauce ahead of time?
A: Absolutely! The Big Daddy Rub can be mixed and stored in an airtight container at room temperature for several weeks. The Apple Cider-Buttermilk Sauce can also be made ahead and stored in an airtight container in the refrigerator for up to a week.

Q: What if I don’t have a grill? Can I still make these ribs?
A: Yes! For the final caramelization step, you can achieve a similar effect by broiling the ribs in the oven on a sheet tray. Keep a very close eye on them, as broilers work quickly.

Q: How do I know when the ribs are done cooking in the oven?
A: After the initial 1 ½ hours of braising, the ribs should be tender. When you remove them, they should easily bend without falling apart completely. The final grilling and baking will firm them up slightly.

Q: Is it necessary to use St. Louis style spareribs?
A: St. Louis style spareribs are recommended because they are trimmed to have a more uniform thickness and a good balance of meat and fat. However, you can use other cuts of pork ribs, adjusting cooking times as needed.

Final Thoughts

There’s a reason this recipe for “Big Daddy Rub” ribs has stood the test of time. It’s a masterclass in building flavor, from the complex and addictive dry rub to the tangy, sweet sauce and the perfectly executed cooking method. These ribs are more than just a meal; they are an event. They are the kind of dish that brings people together, eliciting happy sighs and satisfied grunts. So, gather your ingredients, fire up your oven and grill, and get ready to experience barbecue at its finest. Don’t forget to share your creations and any of your own flavor innovations – the world of barbecue is always eager for a new taste sensation!

Ribs With Big Daddy Rub Recipe