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bockert
08-07-2008, 09:08 AM
The following is the rub I have been using on ribs lately, a bit complex but I have been getting good reviews...

For each 3 racks of ribs combine:

1C - Light Brown Sugar
2T - Granulated Garlic
2T - Granulated Onion
2T - Salt
2T - Ground Black Pepper
1T - White Pepper
1T - Smoked Spanish Pepprika
1t - Ground Cumin
1t - TenderQuick (optional)

Combine well and use 3 heaping tablespoons on each side of each rib pressing in well. A kitchen strainer works well as a shaker to spread the rub on the ribs. I do not trim the flap so I work a little of the rub underneath that as well. I do not remove the silverskin but do score it lightly between each rib. Rub the ribs the evening before smoking and keep in fridge until ready to smoke to allow flavor to propogate through the ribs. I smoke at 225 for 3-4 hours until the thickest part of the rib reaches 165 using oak and few peices of lump for a smokering.

I have been getting scrap oak from a friend who does woodworking, it works well in the smokebox. If you do this make sure the person you are getting it from knows what you are using it for so it does not get contaminated.

The TenderQuick is entirely optional but it does help form a nice "smoke" ring.

smokin-tnpete
08-09-2008, 02:48 PM
Bill on the tenderquick, Why use it for the smoke ring? AS if you will use a briquet of charcoal or 2. It gives it the same or better smoke ring. And also not as bad for your heath as the tenderquick.
Also on the wood. I have not had to use wood on my ribs, Or for that matter on chicken even. As after the smoker gets seasoned good. It turns out better tasting ribs and chicken then using wood. But It did take a few months of hard use of mine to get to that point.
I have used oak, But man get some cherry or apple or even each wood. That stuff is something on ribs.
Good luck and thanks for the rub recipe. If your like me, I enjoy trying other recipes to see how well they do on ribs and other cuts of meats.
Looking forward to more of your post.
Pete


The following is the rub I have been using on ribs lately, a bit complex but I have been getting good reviews...


I have been getting scrap oak from a friend who does woodworking, it works well in the smokebox. If you do this make sure the person you are getting it from knows what you are using it for so it does not get contaminated.

The TenderQuick is entirely optional but it does help form a nice "smoke" ring.

bockert
08-11-2008, 11:02 AM
Hi Pete,

As I said, the tq is entirely optional. It does consistently form a smoke ring which does not (consistently) happen with the charcoal. I use it when there are any bbq snobs around who are making fun of my smoker. I am not sure if it is an attempt to impress or eliminate them. The level is so low that I doubt there is any health risk.

I like a little more smoke flavor than just the seasoning from the smoker. I have been running mine long enough the that does work but I have found just a little wood ups the flavor more to my tastes. I have tried cherry, apple, oak and hickory and keep coming back to the oak although apple is a close second. I read once (I am guessing it was a southern author) that if "hickory is the king of smoking woods then oak is the queen." I will probably be using more apple in the future as I am running out of oak and have about 1/2 cord of apple seasoning right now.

Happy smoking and thanks for the comments!!

Bill

smokin-tnpete
08-12-2008, 12:30 PM
Hi Pete,

As I said, the tq is entirely optional. It does consistently form a smoke ring which does not (consistently) happen with the charcoal. I use it when there are any bbq snobs around who are making fun of my smoker. I am not sure if it is an attempt to impress or eliminate them. The level is so low that I doubt there is any health risk.

I like a little more smoke flavor than just the seasoning from the smoker. I have been running mine long enough the that does work but I have found just a little wood ups the flavor more to my tastes. I have tried cherry, apple, oak and hickory and keep coming back to the oak although apple is a close second. I read once (I am guessing it was a southern author) that if "hickory is the king of smoking woods then oak is the queen." I will probably be using more apple in the future as I am running out of oak and have about 1/2 cord of apple seasoning right now.

Happy smoking and thanks for the comments!!

Bill

Thanks Bill. Guess I have always been lucky. I always get a great smoke ring all the time using the charcoal. But most times I will use 3 on a big cut of meat. And only one on ribs or chicken if I use any at all.
Shoot the smoke ring to me is only for looks. It has never made the meat better for me.
Look forward to more of your post.
Pete

luke clayton
08-14-2008, 02:57 PM
LUKE CLAYTON HERE. For years, I smoked meats with hickory and pecan and still consider both excellent. But.. I've found myself using plum wood more and more the past year or so. I have some plum trees on the place and I just saw pieces of limbs (about three-quarters inch in diam.), put them in a bucket and let them dry.
PLUM wood is excellent on just about everything I've tried but then, if I had peach trees around the house I'm sure I'd be using peach. I do believe fruit wood gives meats a bit milder flavor..