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murd0c · 06-30-2011, 07:38 PM

So tomorrow being July 1st I'm having some buddies over for some ribs. I'm useing the 3-2-1 method. 3hrs in the smoker then take it out and put some apple juice on it, tin foil for two hrs with the smoker off (only heater on) then take it out put on bbq sauce and in for 1 more hr. Going to keep my temp around 225.

I picked up some ribs from Costco. I had some frozen back ribs already and decided to get a pack of back ribs as well. Can't wait to try my first ribs out.

This is the rub receipe I decided to use

General Purpose Rub Recipe
Mix together thoroughly the following:
• 1/4 cup dark brown sugar (packed). Use "turbinado" sugar for ease of use, but either works fine.
• 1/4 cup sweet paprika (Hungarian, if you can get it)
• 3 tblsp kosher (or sea) salt
• 1 tblsp ground pepper (fresh peppercorns recently ground!)
• 1 tblsp garlic powder or 2 tblsp granulated (not garlic salt)
• 1 tblsp onion powder
• 1 tblsp chili powder (no, it will not be "hot")
If you want to kick it up a notch add 1 tblsp cayenne pepper.

Store in a tightly sealed container, and refrigerate, to maintain freshness, for up to 4 months.

06-30-2011, 07:38 PM	#50
murd0c In RS I Trust Join Date: Mar 2003 Location: Mission Posts: 20,823 Thanked 17,684 Times in 4,357 Posts Failed 1,037 Times in 352 Posts	So tomorrow being July 1st I'm having some buddies over for some ribs. I'm useing the 3-2-1 method. 3hrs in the smoker then take it out and put some apple juice on it, tin foil for two hrs with the smoker off (only heater on) then take it out put on bbq sauce and in for 1 more hr. Going to keep my temp around 225. I picked up some ribs from Costco. I had some frozen back ribs already and decided to get a pack of back ribs as well. Can't wait to try my first ribs out. This is the rub receipe I decided to use General Purpose Rub Recipe Mix together thoroughly the following: • 1/4 cup dark brown sugar (packed). Use "turbinado" sugar for ease of use, but either works fine. • 1/4 cup sweet paprika (Hungarian, if you can get it) • 3 tblsp kosher (or sea) salt • 1 tblsp ground pepper (fresh peppercorns recently ground!) • 1 tblsp garlic powder or 2 tblsp granulated (not garlic salt) • 1 tblsp onion powder • 1 tblsp chili powder (no, it will not be "hot") If you want to kick it up a notch add 1 tblsp cayenne pepper. Store in a tightly sealed container, and refrigerate, to maintain freshness, for up to 4 months.