crazycatz

Hello everyone,
A year or two ago, I found a thread on here with a bunch of recipes for rubs for ribs that are delicious.
But, now that BBQ season is here again, I cannot find them, and I have two nice lookin' racks of back ribs that are begging to be cooked.

So, does anyone have any good rubs I should try on these bad boys tomorrow night for dinner?

Thanks very much!

eribrav

Go to the Weber website and get their rub recipe.
Best ribs ever cooked on a smoker.

Grasshopper Green

Man, ribs sound good. I don't know a stinking thing about cooking them, though.

__________________
"They say that patriotism is the last refuge to which a scoundrel clings; steal a little and they throw you in jail, steal a lot and they make you king"

Formerly Medusa

crazycatz

well, this is the recipe I ended up using tonight,

* 1 tablespoon cumin
* 1 tablespoon paprika
* 1 tablespoon granulated garlic
* 1 tablespoon granulated onion
* 1 tablespoon chili powder
* 1 tablespoon brown sugar
* 2 tablespoons kosher salt
* 1 teaspoon cayenne pepper
* 1 teaspoon black pepper
* 1 teaspoon white pepper

and what I did was but the ribs in to 2-3 rib sections, rubbed this on there and let it sit in the fridge for about 2 hours, and threw them on the grill at about 300F for four hours.
They turned out okay, except the outside of the ribs got a little charred, i'm thinking because of the sugar in the rub.
Either way, they turned out pretty good, but i'd still be open to your guys' suggestions for next time!

cementor

There are a few commercial brands. I use Bone Suckin Sauce regularly. SOunds good is good. Here in Colorado we have a spice shop that makes a bunch of options from spicy to maple to about anything you can imagine. If you live in a large town or city you might have one of those available as well. If you don't want the charring you should try indirect heat. In my big Green egg I have a ceramic disk that I set the rib rack on and you have no charring at all. depending on youR set up you can use some heavy duty foil double or triple thickness to be the barrier to the direct heat.

I usually cook at 225F until it falls apart. I do the same thing with brisket, pork roasts ( better with maple), lamb roasts ( I like rosemary rubs), Chicken using the beer can method as well!

OUTDOOR COOKING IS THE SPICE OF LIFE!!ENJOY!

__________________
Cementor
If I was any better I'd have to be twins!

Halanna

I don't use rubs because I make my own BBQ sauce.

But the charring might have just been the length on the grill.

Do you use charcoal or gas? Are you smoking them or just cooking them?

I put salt, pepper, garlic & onion powder on my ribs, then wrap them tight in heavy duty aluminum foil and put them in the oven at 350 for around 2 hours, depending on how big.

Then put them on the grill. The oven time makes them super tender, then you can just grill for however long you want, add sauce, etc.

If you are smoking them, this step wouldn't really be necessary.

squeeeb

soak ribs in bourbon first.

let dry.

mix the following together and rub all over the ribs.

brown sugar
kosher salt
cumin
corriander (toasted and crushed/ground)
paprika
chile powder
ground ginger
garlic powder (NOT garlic salt)
onion powder
turmeric

__________________
onward to mayhem!