St louis cut pork ribs, my best ever

[Texas Larry]

XLNT! Thanks for the rub recipe. Looks good.

[Joetee]

Sorry I missed an ingredient the the Rub in post 1.

SCOTT'S DRY PORK AND RIB RUB

1 cup dark brown sugar.
3 tablespoons paprika.
2 teaspoons Lawry's seasoning salt.
1 teaspoon kosher salt.
2 teaspoons garlic powder.
2 teaspoons black pepper.
2 teaspoons dried oregano.
1 teaspoon dried thyme.
1⁄2 teaspoon onion powder.
1 tablespoon chipotle meco chili powder.
1⁄2 teaspoon dry mustard.
1/2 teaspoon Cayanne pepper

[epope011]

I have been looking for a new rub that is not Memphis dust. That is the best but I am a little tired of it. I presume this rub would go great on ribs or pork butt?

[Joetee]

Well it is really good on ribs. I didn't notice it so much on my pork butt. Maybe I didn't add enough.

[NCSmokin]

Wow!! Very nice!!

[JGrana]

I have been using MMD for years - ribs and chicken. Great stuff.
Gotta ask - with the addition of Lawreys Seasoning salt and kosher salt Im guessing you did not dry brine?
The one thing I like about Meathead rubs is the lack of salt. Love salt! But don't want too much....
In any case, Im going to give this one a shot!

[Joetee]

I did dry brine. Salt and rub over night. It wasn't too salty at all. I don't use much salt at all except with bbq.

[LA Pork Butt]

Yum!

[Mark V]

Did you score those ribs before or during cooking??? Looks like cuts in them.

[Joetee]

You must be talking about in the uncooked photo. Those are indents from the wire rack they are setting on. They sat in the fridge over night. LOL

[Steve B]

Very nice looking ribs. Great job on this cook. 👊👊
For some reason pork ribs have been an achilles’ heel to me. 🤷🏼
Mainly I think I’ve been getting "buy 1 get 2 free" from my local Acme. 🤦🏼
When I have gotten better quality ribs they’re pretty good.
Got some good ones going on tomorrow, in the rain, along with a couple of beef back ribs.

I really like Killer Hogs "The BBQ RUB" for ribs.

Again great looking ribs. Hopefully mine turn out as well. 🙏🏻

[Joetee]

Any questions, I'd be glad to help.