BBQ Rib Rub Recipe
Try this great BBQ recipe courtesy of Bryan Tyrell at Bodeans
90 ml Salt
15 ml Lemon Powder
15 ml Black Pepper
90 ml Sugar
10 ml Msg
15 ml Paprika
15 ml Garlic Powder
15 ml Cumin
15 ml Onion Powder
6 ml Cayenne
15 ml Dry Mustard
Mix all ingredients together well and store in a waterproof container. Can be
made a week in advance.
Cook 'Em Up!
Be sure that you don’t season your ribs too far in advance. With the salt content you will loose moisture from the ribs. Apply a generous amount to both sides of the rib and place meat side down over the coals for three minutes then turn over on the bone side for another three minutes. Transfer to the indirect side of the cooker, the side without the coals directly under the ribs for an hour. If you like you can add wood for more of a smoke flavour on your ribs at this time. I prefer oak or any fruitwood such as cherry or apple.
After an hour, take the rib off and add more charcoal and return the rib to the indirect side for another 45 minutes. After that, move the rib back over the coals, meat side up, and baste with your favourite BBQ sauce. Pull the ribs off the cooker and allow cooling a bit before serving. How can you tell if the ribs are done? Trial and error is the best way. I would keep records of the rub I used, how long I cook them, etc until I could refine the cooking times. Obviously larger spare ribs will take a longer time than baby back ribs. When you know they're done though, serve 'em up and enjoy!
