I smoked some st louis pork ribs last weekend using hickory wood chunks...(good pork from a good farm butcher ... was a black pig breed)
I used a rub of salt/fresh ground black pepper, onion granules, celery salt, paprika, garlic powder, crushed chilli, brown muscovado cane sugar and a pinch of dried oregano
after 3hrs, I wrapped in tinfoil with some fresh apple juice and cooked for a further 2 hrs, then added a bit more rub and cooked without foil for 1 hr, or until nearly done
for the last 5 minutes of the cook, I glazed with maple syrup on a higher heat turning and basting frequently so that the maple syrup did not burn....
everyone enjoyed that .... not too sweet with a slight 'kick' from the rub ...
best ribs that I have smoked, but I'm new to this and still learning
Last edited by Dim; 09-20-2013 at 12:25 PM..