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What You Need

  • 1 tablespoon brown sugar
  • 1 tablespoon black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 2 tablespoons salt
  • 1 teaspoon cayenne pepper
  •  

What To Do

Combine all ingredients in a small bowl and use immediately, or else you can store it in an airtight container for up to a year which means its always at hand for an impromptu BBQ.

  1. Sprinkle some of your rub onto the back of the ribs. It’s called ‘rub’ for a reason. You want to really get in there and rub and press it in.
  2. Flip the ribs over and season the opposite side. The rule of thumb with rub seasoning is however much naturally sticks to the ribs is enough. Whatever falls off after rubbing it in can be discarded.
  3. Preheat your Sahara grill on high for 10 minutes with the hood down. It’s important to try to maintain the temperature through the cooking process so your ribs don’t cook too fast.
  4. I have 4 burners and I will usually keep the middle 2 burners off and just keep the two end burners on low so it’s a nice, low, indirect heat for the ribs. Indirect cooking is essential for grilling ribs.
  5. Ribs are done when an inserted meat thermometer (into the thickest part of the meat – away from the bone) reaches 145f degrees.

For more recipe ideas along with the Sahara accessories and gas bbq range, scroll through our website www.saharabbqs.com

More tasty gas BBQ recipes

Homemade BBQ Breakfast Burgers
BBQ Rotisserie Chicken
Stuffed Portobello Mushrooms
Asian Style Beef Burgers

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