Neumeier's Rib Room Dry Rub Seasoning
If you’re ever in our neck of the woods and like baby back ribs… you need to be double sure that you don’t miss eating at Neumeier’s Rib Room in downtown Fort Smith, AR. Their dry rub ribs are to die for!
Depending on when you visit, they may be having live music… mostly blues.
Once you’ve have dry rub ribs, you’ll never go back to eating ribs that are slathered in bbq sauce… there’s no need for it. As a matter of fact, you don’t even need “sides” with these ribs, but they come with your order and they pretty good too.
The secret dry rub seasoning…
These ribs are fall-off-the-bone tender and covered in Bill Neumeier’s “secret” dry rub seasoning, which he does have available for purchase.
But, when his recipe showed up in our local newspaper years ago, I tore it out, tripled the recipe and have ended up using it a lot. I even carry a shaker jar of it in my purse if we’re going to eat ribs any place else. I do make sure that the ribs are dry with no sauce on them, when I order.
Grab a rack of Tyson Baby Back Ribs at the grocery store, cover the ribs in this dry rub and stick them in the oven for a couple of hours at 225… you’ll be glad you did!
Neumeier’s Rib Room Dry Rub
- 3/4 c. chili powder
- 1/3 c. smoked paprika
- 2 Tbl. Lemon pepper
- 2 Tbl. Crushed red pepper
- 2 Tbl. Season salt
- 2 Tbl. Creole/Cajun seasoning
- 2 Tbl. Greek seasoning
Mix ingredients well or blend using food processor, and rub over raw ribs.
Cook over fire (or in oven) for 2 ½ to 3 hours at 200 to 225 degrees.
Serve ribs with French fries , coleslaw, and baked beans.
Store extra rub in Mason jar or shaker jar.
Just for the record, this seasoning mix is great on chicken too!
Have you ever been to Neumeier’s Rib Room and tried their ribs? What do you think… am I correct in saying they’re the best?
While the ribs are cooking on the grill, why not add this low-carb and gluten free Broccoli Bacon Cheddar Salad.