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.
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.
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