That they'd like to share?

I've discovered the art of smoking my spare ribs rather than the traditional indirect heat bbqing, and I love it. Only thing is, I haven't found that flavor profile that I'm looking to achieve.

Looking for something with a hit of spice, but not overpowering, with a sweet finish.

Planning on doing 4 racks for the LSU game with some peach wood.

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Posted by cbtullis

Atlanta

Member since Apr 2004

6245 posts

Posted on 8/27/13 at 10:04 pm to Black

1 part brown sugar
1 part kosher salt
1 part equal mix of black pepper, garlic powder, chili powder, onion powder, paprika

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Posted by Trout Bandit

Baton Rouge, LA

Member since Dec 2012

13206 posts

Posted on 8/27/13 at 10:21 pm to Black

1/2 brown sugar
1/2 Tony's

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Posted by CBLSU316

Far Right of Left

Member since Jun 2008

11391 posts

Posted on 8/28/13 at 5:17 am to cbtullis

quote:
1 part brown sugar 1 part kosher salt 1 part equal mix of black pepper, garlic powder, chili powder, onion powder, paprika

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Posted by Coater

Madison, MS

Member since Jun 2005

33055 posts

Posted on 8/28/13 at 6:20 am to Black

Cayenne cinnamon with maple glaze

I've used this rub a couple times and it is fantastic. I smoke them for 3 hrs, wrap for 2, then hit with the maple syrup for about 30 min or so after removing the foil. Then take them off and enjoy. Granted I've only done baby backs and not spares. My wife won't let me do them another way after trying them.

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Posted by HebertFest08

The Coast

Member since Aug 2008

6392 posts

Posted on 8/28/13 at 7:10 am to Coater

i always have bad byrons butt rub on hand just in case. i add brown sugar to it and I love it. you can pick it up at rouses