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03-31-2013, 05:47 PM | #16 | |
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I will however put some in when I wrap em with foil, some apple juice too. |
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03-31-2013, 06:03 PM | #17 |
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03-31-2013, 06:14 PM | #18 |
**** you, you cretin.
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03-31-2013, 06:22 PM | #19 |
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Boil those bad boys. Best. Ribs. Ever.
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03-31-2013, 06:29 PM | #20 |
**** you, you cretin.
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03-31-2013, 06:54 PM | #21 |
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Google "BRITU"
I cut the salt and sugar in half, adjust cayenne for heat, and tweak the cumin for your tastes. IMO, if you're serious about nailing a rub, start with a recipe then document changes.
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03-31-2013, 06:56 PM | #22 |
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Give' em the Kevin Ware...Meat falls off the bone.
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03-31-2013, 06:59 PM | #23 |
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03-31-2013, 07:32 PM | #24 |
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03-31-2013, 07:42 PM | #25 |
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I did
1/2 cup brown sugar 1/4 cup of paprika 1 tablespoon of black pepper 1 tablespoon of salt 1 tablespoon of chili powder 1/4 tablespoon of garlic powder 1/4 tablespoon of onion powder 1 teaspoon of cayenne Perfect amount of heat. I have had multiple Texans tell me I have the best ribs dry or wet that they have ever had. Edit:covers two full slabs or 3 of babybacks. |
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03-31-2013, 07:48 PM | #26 |
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03-31-2013, 07:49 PM | #27 |
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03-31-2013, 07:51 PM | #28 | |
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Yeah, that's about what I use. Maybe some ground ancho and chipotle too. |
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03-31-2013, 07:56 PM | #29 |
**** you, you cretin.
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Dinner is served
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03-31-2013, 07:59 PM | #30 |
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