St. Louis Ribs

Discussion in 'Meat Selection and Processing' started by john1916, May 6, 2012.

  1. So I've now smoked a boston butt and a packer brisket, and I was very happy with both.  Next on my hit list is some good ribs.  I've seen some great threads on prep.  Including trimming them for St. Louis style, and peeling the membrane before rubbing. Really looking to see what sort of kick ass rub ideas, and wood ideas you guys have so that after I take the first taste it's

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  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Try this... It is Mild and compliments different style sauces well...Anything else, just ask...JJ

    Mild Bubba Q Rub

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

    Adjust quantities or add stuff you like and it will be your Custom Rub.

    You may also like this for Ribs... It is awesome...

    http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
     
  3. Yes sir, I believe that will get it done!  That sauce looks like it's the way to go with them as well.
     

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