R
rknotthere
Guest
I have a nice rack of spare ribs that I am about to rub down and will be smoking tomorrow. I know to trim them and remove the membrane, I do not plan on trimming them to a St Lois trim, just enough to make for even cooking. Here is the rub that I have created, it is smokey, spicy and with a little sweetness:
1 TBS Smoked Paprika
1 1/2 Tsp sweet paprika
2 tsp chipotle powder
1 tsp chili powder
4 TBS brown sugar
2 Tsp Ground coffee
1/4 tsp ground worcestishire powder
1 tsp fresh ground pepper
1/2 tsp garlic powder
1/2 tsp Old Bay garlic and herb seasoning
Dash Cayenne
2 Tsp Kosher salt
1/2 tsp Tony Chachere's
1 Tsp onion powder
2 tsp ground mustard
1 1/2 Tsp sweet paprika
2 tsp chipotle powder
1 tsp chili powder
4 TBS brown sugar
2 Tsp Ground coffee
1/4 tsp ground worcestishire powder
1 tsp fresh ground pepper
1/2 tsp garlic powder
1/2 tsp Old Bay garlic and herb seasoning
Dash Cayenne
2 Tsp Kosher salt
1/2 tsp Tony Chachere's
1 Tsp onion powder
2 tsp ground mustard
My questions for this are:
Here are my questions for the smoking:
I do not need any advice on a sauce, or if there should be a sauce, I make our favorite already; it is thick, sweet, spicy,smoky and fully Texas!
1). I tasted the rub and it tastes good, would y'all make any changes or additions?
2). Do you recommend rubbing the ribs with mustard and then applying the rub or just the rub alone?
For the smoking I plan on using pecan wood with some mesquite and keeping the temp at about 200. Also I will need to leave for a little while during the process. 2). Do you recommend rubbing the ribs with mustard and then applying the rub or just the rub alone?
Here are my questions for the smoking:
1). Do you recommend starting with charcoal and then adding wood?
2). Because I will need to leave for about an hour and a half I am considering either removing the ribs during that time, or letting the temp drop while I am away and wrapping the ribs in foil while I am gone, would this be okay?
3). I am also considering pouring a bottle of Guinness in the drip pan while the ribs smoke, thoughts on this?
Thank you for your suggestions and help on this one guys! I look forward to your tips. :-D2). Because I will need to leave for about an hour and a half I am considering either removing the ribs during that time, or letting the temp drop while I am away and wrapping the ribs in foil while I am gone, would this be okay?
3). I am also considering pouring a bottle of Guinness in the drip pan while the ribs smoke, thoughts on this?
I do not need any advice on a sauce, or if there should be a sauce, I make our favorite already; it is thick, sweet, spicy,smoky and fully Texas!