archmaker
10-04-2013, 09:27 AM
1 Cup Coarse Sea Salt
1 Cup packed Brown Sugar
1 Cup Paprika
12 TBS of Black Pepper
4 TBS of Garlic Powder
2 TBS of Onion Powder
2 TBS of Cayenne Pepper
2 TBS of Chipolte
1 TBS of Mustard Powder
1 TBS of Cumin
(This will make enough for a quart jar and small amount left over)
You can make a smaller batch by dividing by 4, that is what I experiment with, so i just scaled it up from the orginal.
Now, I have competed and placed with my ribs, but my best example about my ribs is my wife. She always said she married me because of my BBQ ribs, 16 years younger than me and gets mistaken for being a sister to our 14year old step-daughter. I won't gaurantee your ribs will achieve the same results but you never know! :bigsmyl2:
(Ribs cooked at 225 for 3 hours, wrapped in tinfoil and back in the smoker at 215 for 2 hours, then in a cooler or other container to rest for an hour)
1 Cup packed Brown Sugar
1 Cup Paprika
12 TBS of Black Pepper
4 TBS of Garlic Powder
2 TBS of Onion Powder
2 TBS of Cayenne Pepper
2 TBS of Chipolte
1 TBS of Mustard Powder
1 TBS of Cumin
(This will make enough for a quart jar and small amount left over)
You can make a smaller batch by dividing by 4, that is what I experiment with, so i just scaled it up from the orginal.
Now, I have competed and placed with my ribs, but my best example about my ribs is my wife. She always said she married me because of my BBQ ribs, 16 years younger than me and gets mistaken for being a sister to our 14year old step-daughter. I won't gaurantee your ribs will achieve the same results but you never know! :bigsmyl2:
(Ribs cooked at 225 for 3 hours, wrapped in tinfoil and back in the smoker at 215 for 2 hours, then in a cooler or other container to rest for an hour)