Luvpookie LSU Fan Metairie Member since Jun 2012 203 posts
smokers and dry rub. How to?(Posted by Luvpookie on 12/27/12 at 10:25 pm)
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?
El Jefe LSU Fan _______(\___ southeast of disorder Member since Jan 2004 866 posts
re: smokers and dry rub. How to?(Posted by El Jefe on 12/27/12 at 10:32 pm to Luvpookie)
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.
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!
re: smokers and dry rub. How to?(Posted by Larry64 on 12/28/12 at 4:01 pm to zztop1234)
My regular go to for ribs:
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)