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OK, if you're just starting out and have done chicken, pork ribs are the next step in the process.Share your smoking rub recipes also what type of smoker you use and wood that you use.
Yes I am looking for your secret hand me down recipes. (if your willing to share) don't be shy it will be just be between you and me
I'm just starting and so far My rub is season salt and the wood is fresh cut apple twigs on a gas cajun injector smoker. I've got chicken down pretty good but I'm wanting to expand to ribs and brisket.
Most Americans are accustomed to having their pork ribs slathered in sauce and often the first recipe tried is the 3-2-1 method.
I've gotten onto Memphis Style (mentioned above already) which does not use sauce. The meat, rub and smoke are the stars of the show.
Sauce lovers in the crowd can always add sauce at the end, so Memphis is a great way to go.
Here's Malcolm Reed's How-To Memphis Ribs video that got me started...
Memphis Style Rib Recipe | How to smoke Memphis Style Dry Rub Ribs Malcom Reed HowToBBQRight
Here's a pic of a couple of Memphis slabs on my 22.5 OTG...
Here's my Pork Rub....I also have Malcolm's Killer Hogs Rub cloned if you want that too ?
Joe's Pork Rub
1/3 Cup Paprika
2 Tsp Smoked Paprika
2 Tsp Black Pepper
1/4 Cup Brown Sugar
1/2 Cup White Sugar
1 TBSP Salt
1 TBSP Granulated Garlic (or Garlic Powder)
1 TBSP Onion Powder
2 Tsp Cayenne Pepper
1/2 Tsp Cumin
1/2 Tsp Chipotle Powder
1/2 Tsp Ground Ginger
1/2 Tsp Celery Seed
1 Tsp Dry Mustard
1 Tsp Ground Coriander Seed
Yield : 1-1/2 Cups
Mop Sauce
8 oz. Apple Juice
4 oz. Red Wine Vinegar
4 oz. Vegetable Oil
3 TBSP Rub
Edit:
I used to go for the frozen grocery store ribs, but now only use fresh ribs from Gartner's in NE Portland....makes a difference.
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