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What do you rub on your Spare Ribs

Discussion in 'Food Forum' started by akapennypincher, Sep 28, 2004.

  1. akapennypincher

    akapennypincher Glock-O-Holic

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    Would like to make Spare Ribs this week, alway cook them long, and at low heat 170-200 degrees, but was wondering if anyone had a Special Rub, and if you put it on the Ribs, before, or just when you start cooking?
     
  2. Garweh

    Garweh CLM

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    i use a rub that is equal parts paprika, salt, brown sugar, black pepper and 1/4 part cayenne pepper (garlic powder, onion powder, etc may be added for additional flavor). I remove the membrane from the back of the ribs and liberally apply the rub (cover ribs completely) the night before cooking, allowing the ribs to sit overnight in the refrigerator. Plan on 5 to 6 hours of cooking time. Smoke may be added by soaking hickory chips, etc in water and wrapping the chips in foil. Place the packets directly on the coals, burners, lava rocks, etc. Each packet should provide about 90 minutes of smoke. If you use BBQ sauce, apply the last 20 to 30 minutes of cooking so as to glaze and not burn. Enjoy!
     

  3. akapennypincher

    akapennypincher Glock-O-Holic

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    Garweh your recipe sounds great...
     
  4. noway

    noway

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    I used old bay seasoning with added crack black pepper, garlic salt and a few more spoon full of cayenne pepper. I rub a light mixture of bacon drippinngs ( if I have them ) or cooking oil. Then I gratitudely rub the dry rub into the meat.


    Cook this over lump charcoal or a mequite/hickory fire and you will have one tastey ribs.
     
  5. Garweh

    Garweh CLM

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    aka:

    Also works well for pulled pork! Plan on 6 hours in the smoker, remove and wrap in heavy duty AL foil. 250 degree oven for 3 hours (keeps it nice and juicy). Remove from oven, shred the pork, defat the juices from the pork and add to pork with 2 cups BBQ sauce. Heaven on Earth! PM me if you want the recipe in .doc format.
     
  6. Mild Bill

    Mild Bill Millennium Member

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    I sprinkle Goya Adobo powder generously on both sides and bake till brown...
    a couple hours maybe...

    Then I make up a batch of Chimichurri in the blender and pour or spoon onto the ribs,
    and bake another half hour...

    Argentinean Chimichurri is a condiment made from Parsley, Basil, Garlic, red vinegar,
    Red pepper flakes, and Olive Oil...

    Cut up the rack into a big pile and feast!
    It's a scene man...

    A big pitcher of ice cold Sangria!
    (Wine, fruit juice, Triple Sec, and fruit cocktail)

    ;c
     
  7. lwt210

    lwt210

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    Here is one we are fond of....

    1/4 cup firmly packed brown sugar
    1/4 cup sweet paprika
    3 tablespoons black pepper
    3 tablespoons coarse salt
    1 tablespoon hickory smoked salt or more coarse salt
    2 teaspoons garlic powder
    2 teaspooons onion powder
    2 teaspoons celery seeds
    1 teaspoon cayenne pepper

    Pour all of this in a mixing bowl and stir it up good. Makes about 1 cup.


    We smoke all of our pork in a barrel smoker for several hours with charcoal and mesquite. Sometimes hickory but we prefer mesquite for just about all of the smoking chores. Grill surface temp in around 225 to 250.
     
  8. Remander

    Remander

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  9. The Pontificator

    The Pontificator Angry Samoan

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    I like to rub raw spareribs all over my naked body. ;P

































    ;f ;f ;f
     
  10. flatwoods

    flatwoods

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    One of the best rubs i've found is "BUTT RUB". Can buy it locally in some places in sw GA and nw FLA. Can also get linked to it from www:howtobarbeque.com or rworsley@howtobarbeque.com It's some mighty good stuff!!!! Spicey too.
     
  11. lonewolf28152

    lonewolf28152

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