Good day fellow smoke enthusiasts,
Just bought an A-Maze-N 12" tube smoker, and am trying out my first smoke with it today! I've decided to go with a big ol' rack of St. Louis ribs. My hope is to have these babies as tender and juicy as a 20 year old girl's you-know-what after she's gone a month without any activity. Okay, perhaps that was going a little far, but that's how excited I am right now!
Anyways, I'll be updating y'all as the hours go on and the ribs are smoking away. In the meantime, I'll give you guys a breakdown of my rub, with some pre-smoke pictures!
Big Paul's Rib Rub (Makes enough for 2 racks of ribs):
1 Cup - Dark Brown Sugar
1/2 Cup - Paprika
2-1/2 TBS - Course Black Pepper
1-1/2 tsp - Chili Powder
1-1/2 TBS - Garlic Powder
1-1/2 TBS - Onion Powder
1 tsp - Cayenne Pepper
2 TBS - Course Kosher Salt
Note: It is imperative that you use course ground pepper and salt in order to achieve the optimal texture!
So, last night I removed the membrane from the ribs, and set them up boney side-up. Then I lathered these babies up with some spicy brown mustard like I was rubbing lotion on a hot babe at the beach. Then sprinkled on the rub on there and let it sit for about 10 mins till the rub was damp. Then I gently flipped the rack over and repeated this step. Once the rub was damp, I wrapped the rack up with foil, and let it sit in the fridge overnight.
Here it is, two 5lb racks that could rival those of Carmen Electra:
Here's about what they looked like right before wrapping them to soak in those flavors overnight:
And here they are now, ready to get smoked like a fat bong on a saturday afternoon:
I'll post some pics in a little while once these bad boys have had a chance to smoke for a bit