By baumer64 on September 11, 2006
Photo by baumer64
Photo by baumer64
"This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ."
Serving Size: 1 (226 g)
Servings Per Recipe: 4
"We just got a smoker for Father's day and we tried this recipe since it seemed simple for a newbie. It was outstanding! Easy to make once we understood how to work the smoker. It did have a little kick to it but I thought it was just right. No extra barbeque sauce was needed, even though it was on the table. Two half slab baby backs were done in about 3 hours. I think this is our new hobby!"
"Used this rub on pork back ribs and boneless, skinless chicken breasts. Since I didn't have garlic powder, Season-all salt or kosher salt (used sea salt for the salt), I want to try this rub again, but still have to say it was quite tasty even without these ingredients. I put the ribs on racks in a baking pan, filled the bottom of the pan with apple juice, covered it all tightly with foil and cooked it in the oven at 250 for 3 hours. Then I removed the foil, brushed on store-bought bbq sauce and turned the oven up to 350. At this time, I put the rubbed chicken breasts in a baking dish without apple juice, brushed them with bbq sauce and put them in the oven, too. I cooked all for an hour, basting with bbq sauce every 15 minutes. The results were delicious! Thanks, baumer64."
"I have been using this recipe for about a year with baby back ribs in my electric smoker and and give it top marks. It is really fall off the bone ribs. Outstanding."