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What is eveveryone's favorite rib rub.
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<blockquote data-quote="ItemB" data-source="post: 127459" data-attributes="member: 552"><p>St. Louis Style Pork Ribs</p><p>-1/4 cup kosher salt</p><p>-1/4 cup white sugar</p><p>-2 tablespoons brown sugar</p><p>-3 tablespoons black pepper</p><p>-2 tablespoons white pepper</p><p>-2 tablespoons onion powder</p><p>-2 tablespoons garlic powder</p><p>-1 tablespoon chili powder</p><p>-1 tablespoon paprika</p><p>-1 tablespoon cumin</p><p>This should be enough rub for 8-10 pounds of ribs.</p><p>Remember to remove the membrane, before applying the rub, rub down 2-3 hours before cooking.</p><p>Smoke about 2-3 hours meat side up 225-250 degrees</p><p>Sprinkle the ribs with a little brown sugar, then wrap in tinfoil with apple juice on the bottom, keep on the smoker wrapped for another 1-2 hours. This will steam the ribs and help them cook faster but be careful not to keep wrapped to long or the ribs will get to tender/mushy.</p><p>Mix up a bowl full of your favorite bbq sauce, I use sweet baby rays and add some apple cider vinegar to thin out the sauce.(not sure on measurements for this I just add to get a thin not runny sauce.</p><p>Remove the ribs from the foil put back on smoker for about an hour brush the ribs with the sauce every 15-20 minutes, can turn up the heat a little bit</p><p></p><p>I have made my ribs using this recipe that last hand full of times I have cooked ribs and everyone seems to like it. Give it a shot and let me know what you think</p></blockquote><p></p>
[QUOTE="ItemB, post: 127459, member: 552"] St. Louis Style Pork Ribs -1/4 cup kosher salt -1/4 cup white sugar -2 tablespoons brown sugar -3 tablespoons black pepper -2 tablespoons white pepper -2 tablespoons onion powder -2 tablespoons garlic powder -1 tablespoon chili powder -1 tablespoon paprika -1 tablespoon cumin This should be enough rub for 8-10 pounds of ribs. Remember to remove the membrane, before applying the rub, rub down 2-3 hours before cooking. Smoke about 2-3 hours meat side up 225-250 degrees Sprinkle the ribs with a little brown sugar, then wrap in tinfoil with apple juice on the bottom, keep on the smoker wrapped for another 1-2 hours. This will steam the ribs and help them cook faster but be careful not to keep wrapped to long or the ribs will get to tender/mushy. Mix up a bowl full of your favorite bbq sauce, I use sweet baby rays and add some apple cider vinegar to thin out the sauce.(not sure on measurements for this I just add to get a thin not runny sauce. Remove the ribs from the foil put back on smoker for about an hour brush the ribs with the sauce every 15-20 minutes, can turn up the heat a little bit I have made my ribs using this recipe that last hand full of times I have cooked ribs and everyone seems to like it. Give it a shot and let me know what you think [/QUOTE]
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