Bamabuzzard
is Blowin Smoke!
- Joined
- May 9, 2007
- Location
- Shreveport, LA
I've tried and conquered making a mop sauce to flavor my ribs. I'm very happy with it and am now looking for another "challenge". I went to a mop sauce because I absolutely sucked at coming up with a dry rib rub. Well, I'm going to return to this challenge and try my hand at it again.
When I tried my hand at it before my rubs would taste great when tasted from the bag (putting some on finger and tasting it). But when put on the meat and smoked it just didn't taste very good.
I made most of my rubs from a dark brown sugar base, with one tablespoon of kosher salt, half table spoon of black pepper, teaspoon of garlic and onion powder, *touch* of cayenne and table spoon of paprika. I smoke my ribs religiously between 240-250 degrees.
Any tips or "what not to do's" would be greatly appreciated.
When I tried my hand at it before my rubs would taste great when tasted from the bag (putting some on finger and tasting it). But when put on the meat and smoked it just didn't taste very good.
I made most of my rubs from a dark brown sugar base, with one tablespoon of kosher salt, half table spoon of black pepper, teaspoon of garlic and onion powder, *touch* of cayenne and table spoon of paprika. I smoke my ribs religiously between 240-250 degrees.
Any tips or "what not to do's" would be greatly appreciated.