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Jeff rub ?

post #1 of 8
Thread Starter 

Those of you that have purchased Jeffs dry rub, Is that the only thing you do rub them throw them in and when they pull off bone in about 5 -7 hours pull them out and chow? No sprits , no foil?

 

I made them years ago but dont remember what i did.

post #2 of 8

I will put a dressing of Jeff's BBQ Sauce on the ribs 30-45 minutes befor taking them out.  It makes a good crust and seems to captue the smoke flavor.

post #3 of 8
Thread Starter 

Hhmm, I thought Jeffs recipe calls for rub then straight into smoker no foil, no spritz am i missing something?

post #4 of 8
Thread Starter 

Also how long do you think for 6 racks of BB before i'm able to pull an inch from the bone? when they're done do i put right on a plate and eat or foil for a bit?

post #5 of 8

Jeff's Rub is just that a rub not a method. Some of us spritz some of us don't some of us foil and some of us don't. Here's a good method

http://wyntk.us/3-2-1-rib-method  but that is for spare ribs if doing baby backs do 2-2-1 and adjust times to your liking mine usually is more like 2-1.5-.75 If you are going to sauce the ribs I recommend not doing it until the last 30-40 minutes since most sauces contain sugar that burn easily

post #6 of 8

Don't forget the Q-view!

post #7 of 8

I also purchased Jeff's rub and use it as a base for my rub mix.  I'll add a little cayenne or red pepper flakes to get a little heat.

Since salt is any enemy to most of us, this is a good rub for me

 

Follow the 3-2-1 method is proven!

I add about 6 oz. of apple juice & sprite before I foil, and like to finish on th4 grill for a few minutes to toughen up the outside a little.

 

Make sure you take lots of pics

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #8 of 8
Quote:
Originally Posted by Pineywoods View Post

Jeff's Rub is just that a rub not a method. Some of us spritz some of us don't some of us foil and some of us don't. Here's a good method

http://wyntk.us/3-2-1-rib-method  but that is for spare ribs if doing baby backs do 2-2-1 and adjust times to your liking mine usually is more like 2-1.5-.75 If you are going to sauce the ribs I recommend not doing it until the last 30-40 minutes since most sauces contain sugar that burn easily



  Well said Jerry

Don't forget the Qview

 

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