re: smokers and dry rub. How to? (Posted on 12/28/12 at 9:51 pm to GynoSandberg)
There are a lot of good rub recipes out there. Take a look at a few and then modify to your taste. For ribs I prefer a sweeter rub than pork butts or brisket, so I use different rubs for different cuts. However, most rubs out there are very similar - just don't get crazy with weird seasonings that take away from the meat. As far as rubbing them, I rinse well, take off membrane, dry with paper towels. I like to designate one pan for rubbing and apply a good amount. I kind of shake off any excess rub. Smoke time varies, but for baby backs you've really got to watch those guys because it's easy to cook them too long.
Mr Mom LSU Fan Baton Rouge Member since May 2012 135 posts
re: smokers and dry rub. How to? (Posted on 12/29/12 at 12:00 am to boucanierejohnsons)
I usually cook my baby backs using the 2-2-1 method. I prefer the rub to be fairly spicy and when I wrap I sprinkle them with a little brown sugar and baste them with honey. I don't sauce them until hey have about 15 minutes left.
