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smokers and dry rub. How to?
Posted by Luvpookie on 12/27/12 at 10:25 pm00
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?
re: smokers and dry rub. How to?Posted by fatboydave on 12/27/12 at 10:30 pm to Luvpookie
Mostly make my own. Haven't found any i would use without some "doctoring"
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.
re: smokers and dry rub. How to?Posted by CreoleGumbo on 12/28/12 at 8:19 am to Luvpookie
sometimes, salt, pepper is all you need if your gonna smoke it.
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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!
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.
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.
re: smokers and dry rub. How to?Posted by Uncle JackD on 12/28/12 at 9:19 am to Mr Mom
quote:these are the two I use.
If you have to use a premade rub, Bad Byron's Butt Rub and Dizzy Pig Dizzy Dust are pretty decent.
re: smokers and dry rub. How to?Posted by Delacroix on 12/28/12 at 9:43 am to Uncle JackD
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
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
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)
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)
re: smokers and dry rub. How to?Posted by nevilletiger79 on 12/28/12 at 6:58 pm to colorchangintiger
5.5 hrs is WAY too long to smoke ribs
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