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| smokers and dry rub. How to? Posted by Luvpookie Getting a smoker Saturday and want to do some baby back ribs. Is there a pre-mixed dry rub out there worth a crap,or should i make my own? Do you apply the rub and let sit overnight or sprinkle on a few hours before cooking?  on 12/27 at 10:25 pmReply • Back to Top |
| Mostly make my own. Haven't found any i would use without some "doctoring" Reply • Back to Top |
| pull the membrane off on the bone side. Slather with mustard, apply rub (store bought brands are good, or check the internet if you want to make your own). Set out on the counter for a couple of hours and then put on the smoker at 250deg, 3 hours unfoiled, 2 hours foiled, and 0.5 to 1 hour unfoiled. Spritz with apple juice while cooking. They are ready when the bend in half good when picked up with tongs in the middle. Reply • Back to Top |
| El Jefe.. What does the mustard do other than flavor? Reply • Back to Top |
| helps the rub stick. really don't taste it. i guess scientifically, the acid may help tenderize the meat, but i'm not sure. Reply • Back to Top |
| Got it. Thank you. Reply • Back to Top |
| If you have to use a premade rub, Bad Byron's Butt Rub and Dizzy Pig Dizzy Dust are pretty decent. Reply • Back to Top |
quote: This is true. Also, although high as giraffe pu$$y, BGE puts out some good stuff. Reply • Back to Top |
Simply Marvelous makes awesome rubs.  Reply • Back to Top |
| sometimes, salt, pepper is all you need if your gonna smoke it. Reply • Back to Top |
| I like this one if you're going home made...which you should, because it's so easy. LINK Reply • Back to Top |
| Jefe has sound advice but his 3-2-1 method is better applied to spare ribs and not baby backs. I'd try a 2-1-1 as in my experience 6 hours of cooking time is too much for baby backs. Just one man's opinion... Good luck! Reply • Back to Top |
| 1 Cup Dark Brown Sugar 1/2 Cup Paprika 2-1/2 TBS Course (Salad Grind) Black Pepper 1-1/2 tsp Chili Powder 1-1/2 TBS Garlic Powder 1-1/2 TBS Onion Powder 1 tsp Cayenne (Red Pepper) 2 TBS Kosher Salt I have had good luck using this one. Reply • Back to Top |
quote:these are the two I use. Reply • Back to Top |
| There are a lot of good pre made dry rubs for pork. Make sure there is brown sugar in them. Also another tip is to make a big mixture of soy sauce and Worcestershire sauce and lather it on every half hour or so while it's cooking Reply • Back to Top |
quote: You are correct. I missed the baby back part. Reply • Back to Top |
quote: RUB can be anything you feel like. This post was edited on 12/28 at 10:13 am Reply • Back to Top |
| My regular go to for ribs: texasbbqrub.com And 2-1-1 if you're crutching but if the ribs you purchase(d) have been injected by the seller, I don't think a wrap is necessary. (I would stay away from injected pork but if it's all that is available then it is what it is) Reply • Back to Top |
| Here is where I always go to. I've ordered the brisket rub from him a few times. Reply • Back to Top |
| 5.5 hrs is WAY too long to smoke ribs Reply • Back to Top • Refresh |
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