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New rub, 2nd cook on my PBC

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    New rub, 2nd cook on my PBC

    So I adapted Meathead's recipe (Memphis Dust) to make my own rib rub and am testing it today on some St. Louis cut pork ribs. I lightly salted 2-1/2 hours before cook then added the rub about 30 minutes before I hung em.

    1 cup white sugar
    1/2 cup light brown sugar
    1/4 cup chili powder
    1/4 cup chipotle powder
    1/4 cup garlic powder
    2 tbs black pepper
    2 tbs onion powder
    2 tbs ginger powder
    2 tsp celery seed
    2 tsp smoked paprika
    1 tsp oregano powder
    1 tsp thyme powder

    I also added 4 hockey pucks of mesquite wood to the PBC that are made for my Stanley fake smoker for a little extra flavor. I'm letting them go for about 3.15 hours. No probes, that's how I role...unless I'm cooking brisket or turkey. My first cook I used the free PBC rubs and they are pretty damn good, just a little salty. I'll add picks and comment when they're done.

    Looks great, PBC and ribs really don't need temps. I love the All Purpose PBC, it is my go-to for everything though I want to make a version without the heavy pepper. Mesquite is pretty harsh, never tried it on pork.


      I got 4 racks of full spares in the freezer I need to get to. May come home one day for lunch and put them on, and let the Auber fan keep going til I get off work.

      Looks gooooooooooooooooood!!


        Yep, the hockey pucks are pretty mild though. Four pucks are probably the equivalent of a handful of real wood. Honestly, I'm curious to see if it is even noticeable. I'll find out in about 2-1/2 hours. Now I have to figure out my sides.


          FAILURE! The ribs I bought were not cut properly and bad product equals poor results. As for the rub experiment, so-so. Too much sugar, not enough body. I should have used more salt. I purchased some rosemary powder and will use that IN ADDITION to my mix and will definitely use less sugar next time. Disappointing to say the least.


            Sorry to hear that. I got ahold of some Baby Backs that I wasn't happy with. I dang near had to cut the ribs lengthwise bc of the way the bones run.



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