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Baby back ribs??

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chuck, you must be a rib lover.

I too love them and dabble smoking them up in my GOSM every now and then. they never seem to last, I'm always giving them away to folks.

here is a quick peek but to taste them is even better :)


I like this stuffed pork loin too.


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  • 5 weeks later...

OK, I know I'm really late on this, but I think I have a pretty dang good/great rib recipie which I have perfected to the point I almost was ropped into going into the BBQ biz myself.

No, joking, I was layed off last year and looked into a BBQ franchise and also what it woult take to go it alone.

Needless to say, after months of research I decided both the franchise and going it alone just wasn't for me.

Anyway, this is my recipie for dang good real smoked ribs.

Most important - I never do ribs on a grill. I have a grill but do nt use for low and slow. Get your self a cheap smoker. Don't need to spend $1000+.

For the ribs, I like baby backs. There is practically no waste with backs. If you go with spare ribs, your spending a lot of money on waste. They need to be trimmed well. St. louse styale is what I founf is best (you can look up on the 'net that type of cut).

Most important trick is to get the membrane off the back of the ribs. If you done take that off, the back side of the ribs will not cook right. How do you get that off, ahhh, thats a trick also.

Now, the rub.

I NEVER use iodised salt, I think it does not have good taste. Get Kosher salt and use very little. Salt pulls moister from the meat.


1TBS Kosher salt

2TBS brown sugar - get the raw sugar if you can.

2TBS ground cumin - more to taste

1TBS chili powder

2TBS black pepper

1TSP white pepper

1TBS garlic powder

1TBS Onion Powder

4TBS Paprika

1TBS gound sage

Make a lot, but your going to completly cover the ribs all around. This makes the 'bark'.

No need to marinade the ribs. Prepare the day before. Smear with a very little amount of yellow mustard. This acts as the marinade and gives the rub something to stick to.

Once you rubbed them, wrap them tight in plasic wrap and place in the fridge.

The next day, depending on when you want to eat, my process takes five hours.

Start your smoker with charcoal. While the coals are getting ashed over, soak a good amount of wood chips or chunks. don't use miskeat, wood is too strong. USe hickory or fruit wood such as peach.

When the coals are just ashed over place them in the smoker. Then place a good amount like a huge handfull of wood on the coals.

Ribs should be in the smoker.

Try to maintain the heat no hotter than 220 and no lower than 185. This is the tricky part based on your smoker.

Smoke staight up for two hours.

Then, remove ribs and wrap them in foil, tightly. Place back in the smoker, for two more ahors, heat at 200 - 220.

After two hours, remove ribs, reserving the juice. Now place ribs back in the smoker for one hour - again heat at 200-220 degrees. This will create the 'bark' or crisp crust.

Once ribs are down, you'll know because the meat should be pulling away from the bone.

Remove ribs. Place on plate and if they are dry, pour the reserved sauce over the ribs for those who like them 'wet'. That's really all that is needed for bbq sauce.

Now, if you want award winning bbq sauce, that's another request.

Hope you enjoy the really best ribs you will make!

I made these tonight and they where wonderful. I cooked them in the oven but I still followed the same way as cooking in a smoker. They fell of the bone. Thank you for the recipe.

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  • 1 month later...

3 Tbs fresh ground black pepper

2 Tbs celery salt

2 Tbs brown sugar

1 Tbs paprika

1 Tbs garlic powder

1 tsp salt

1 tsp cayenne pepper

1 tsp dried thyme

1 tsp dried sage

1/2 tsp dried mustard

Here's another great use for this rub: Mix up a double-batch and keep it in the pantry. (I keep it in one of those cruets you get with the Good Seasons salad dressing.)

Now, open up a bag of plain-old Fritos and pour some of the rub into it and shake.

Awesome spiced Fritos!


Skip the salt since the Fritos are already salty and adjust the cayenne to taste. I like extra.

Don't pour too much or you'll have a mess. (But it won't hurt the flavor.)

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  • 8 months later...
  • 3 years later...



I know this is an old thread, but I am a noob browsing around saw a thread about ribs and couldn't resist. I have been doing my own ribs for years now. I have tried every single recipe known to man and experimented with them. In the end, this is what I have come up with. It doesn't really matter. If you look at most rub recipes, they all contain pretty much the same ingredients in about the same proportions. 


This is what I use now and I think it is the best. I think it is the best combination of heat and sweet that you can find on the market today. 




Here is why I think this is the best option. After you get finished buying all of those spices, it is WAY more expensive than just buying 1.5 pounds of Sucklebusters forget about the time mixing it up. None of my friends and family even know I made the switch and they don't need to know. I don't cook for competition and even if I did, I would probably use Sucklebusters. 



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  • 7 months later...

Smoker and vacuum sealer have been running solid the past month smoking brisket, ribs and pork butts by the case.  Christmas light season is coming and trying to fill the freezer before it's gets busy and cold.

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Any recipe works & tastes great if cooked on a Big Green Egg. I use the 2-2-1-1 method. Smoke with lump coal and apple wood chunks at 250deg 2 hours, continue another 2 hours with foil wrapped around them, and uncovered for another hour or until 1/2" bone showing. Misting every hour with a 50/50 mix of apple juice / apple cider vinegar. Cut and refrigerate overnight. Then cook 1 hour wrapped at 300deg and serve. Oh yeah baby... 1 more hour for these....


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