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Old 06-12-2010, 11:29 AM   #1
is One Chatty Farker
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Join Date: 01-14-07
Location: Mount Washington, Kentucky
Default Spicy Apple Rub

I was able to score some Simply Marvelous Spicy Apple Rub recently at the PGBBQ. Thanks Bubba. Today is the first chance that i have had to try it on some ribs.
Just now getting the smoker lit and up to temp.
And then these babies are smokin.
I do have a quick question about the amount of rub to use.
I lightly dusted them and was thinking of adding a little more before they hit the grate. Sound right?
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Old 06-12-2010, 11:47 AM   #2
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Location: Bellevue Nebraska

i would hit them with a bit more rub.
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Old 06-12-2010, 12:50 PM   #3
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I agree they need more. I see a lot of nakid spots there, make sure you get the under side too.
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Old 06-12-2010, 01:06 PM   #4
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I see alot of naked spots too..I think its real important to make sure you coat evenly especially with any rub that has a kick to it so that no one rib will be more spicey than the others...
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Old 06-12-2010, 03:41 PM   #5
Willie's BBQ
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i used it for the first time last weekend, i went pretty heavy with it but the meat turned out much darker then i liked. next time i will go with less
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Old 06-12-2010, 05:23 PM   #6
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Location: Chattanooga TN

I will be trying mine that I got at PGBBQ tomorrow as well. I can't wait. Just hope the ribs are half as tasty as they were at PGBBQ. I also would hit those with a little more rub before putting them on as well.
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Old 06-12-2010, 05:36 PM   #7
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I listened to your advice and added some more rub to the ribs. I think that i could have added even more but was hesitant to get too much and have HOT RIBS.
I have used a slather in the past and have had a mushy exterior on ribs, a combo of too much slather and rub.
Ribs turned out a nice mahogany color and i basted them with some blues hogs. I was surprised at how glossy the ribs were. I forgot too take any pics as i was busy eating them.
I had a few shiners in the pack and will be more careful when selecting in the future.
2 racks for 10 bucks so i cant be too picky.
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