Thread: Off Topic: BBQ Rib Recipe

Originally Posted by gabowman

OK guys, I know this is off topic but after reading a p[ost talking about smoking some ribs I wonder if anyone wants to share theyre rub recipe?!? With some response I'll be more than glad to share mine too. If it's a sho' 'nuff REAL secret we can do it by PM's. Whatcha say?!?

Butch,
here is what I call a basic rub and it works on just about any meats and you can doctor it up to your liking on certain meats !!!

BASIC RUB

½ cup paprika
½ cup kosier salt
1/8 cup garlic powder
3 tablespoons black pepper
1 tablespoons white pepper
2 tablespoons Cumin
1 ½ tablespoons chili powder
1/8 cup onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
this works for beef, on pork I add 1 cup dark brown sugar

I will make up something similar to that rub but I like to spread mustard on the ribs before I put on the rub. Two hours at 225 to smoke, two hours wrapped in foil with butter, maybe some type of vinegar or other goodies, then an hour or two back naked with a glaze to finish.

You will have to call Outback to get mine as that is where I eat ribs. Not into the smoking or grilling anymore.

Here is what i used to start
Easy Ribs - BarbecueBible.com

let me know f you want the bacon recipe i started with. Next sauerkraut.

I just used different spices I like and get at Christmas and add brown sugar. Also spray apple juice during smoke to keep some moisture.

Yep spraying with apple juice or beer keeps the meat moist, fall off the bone moist.

Wow! Mine's very similar.

1/4 cup each: brown sugar, kosher salt, paprika
2 tbsp. black pepper
1 tbsp. each: garlic posder, chopped onion flakes
Cayenne pepper to taste

Add cider vinegar to water pan, cook at 225*-250*

I've learned that with whole butts it's best to smoke for @ 4 hours and remove from smoker and placed in covered pan in oven at 300* until done. Makes the meat a WHOLE LOT more moist and still retains all the smoke flavor. Meat needs to be 165* internally for slicing and 195* for pulled pork. I cook ribs exclusively on the smoker though.