I really enjoyed the ribs prepared with your dry rub and a quick and tangy Chinese barbecue sauce I threw together. It makes a great change from the usual American barbecue without losing the yummy character of smoked ribs.I made this for ZWT4 as part of the team Kumquat's Kookin' Kaboodles. Thanks much! ~Sue
Mmmmmmm, good! Used the dry rub (with and addition of onion and garlic powder.) Let the ribs stand at room temperature for 4 hours, smoked them with half alder and half cherry in the stovetop smoker. Wrapped them tightly in foil and roasted at 325F for 2 hours, unwrapped and turned heat up to 425F to finish for 30 minutes. Boy, were they good! Can't wait to try the recipe on the side smoker this summer... Thanks for adopting this and keeping it up. Yummy!