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First Attempt at Ribs

post #1 of 7
Thread Starter 

Hello All,


This weekend I purchased 4 loin back ribs and gave it a try.

I own the WSM 18.5" so I decided the best way to fit them on it would be to cut them into half racks.

I rubbed them on Friday night, wrapped them, then on Saturday before putting them on the smoker rubbed them again. Because these weren’t larger spare ribs (I also didn’t have much time) I decided to modify the 3-2-1 method, using 2-2-30min. I smoked the ribs for the first two hours using apple wood. Another two hours in foil, before sealing the foil I poured ¼ cup apple juice and 2 tbsp of brown sugar in with each half rack. Then I removed them from the foil mopped some BBQ sauce on top, flipping the ribs every 10min and coating. I was extremely happy with the final result! The ribs didn't fall apart, however they required almost no effort to remove them from the bone. They tasted great, however a little salty. I believe my rub is the issue here, I think I use to much salt in my mixture and would love it if y’all would look it over and make some suggestions.


Rib rub recipe:

1 ½ Cup Brown sugar

1     Cup Salt

¾    Cup Paprika

¼    Cup Garlic powder

¼    Cup Black peper


Any and all suggestions welcome!





After the second rub, right before going on the smoker:



My WSM 18.5 warming up:


Final Product 1 (The rack on the left was for a person who didn't want/doesn't like BBQ sauce):


Final Product 2:



Thanks for looking and any help with the rub recipe is appreciated!


post #2 of 7

Great looking ribs. Yes way too much salt! I usually just use SPOG. Salt Pepper Onion Garlic and hand shake on individually. But when I do make rubs there isn't much in the way of salt.

post #3 of 7
Yes. That is quite a bit of salt. When I mix a batch of rub I usually do
8 tbsp of brown sugar
3 tbsp salt
1 tbsp chili powder
1/2tbsp onion powder
1/2tbsp garlic powder

This makes enough for several cooks....if you want to make a smaller batch , just make the tbsps into tsps

You can add a bit of black pepper or cayenne if you want heat but that's a real basic all purpose rub that I like a lot. You can tweak it any way you like. grilling_smilie.gif

Those ribs looked great , by the way. Glad your first rib smoke was a success !
post #4 of 7

Ribs looked great, too much salt by at least 2/3.

post #5 of 7

  Does sound a little salty, but they do look good! Keep it up.



post #6 of 7
Was it kosher salt (coarse) or table salt.
Even for kosher salt... it seems pretty high. Try halving the salt or even a third.
post #7 of 7
Thread Starter 

Thanks for the input everyone! Would a rub like that work on a pork butt for pulled pork, or still too much salt even for that?


Something like this would be better?


NEW Rib rub recipe:

2     Cups Brown sugar

¾    Cup Paprika

¼    Cup Garlic powder

¼    Cup Black peper

¼    Cup Salt


Thanks for all the help! :)

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