1 cup of brown sugar
1/2 cup paprika
1 tablespoon onion powder
1 tablespoon garlic pepper
2 tablespoon sea salt
1 teaspoon cumin
1 teaspoon celery salt
1 teaspoon chilli powder
adjust to your personal taste.
remove membrane from ribs, rinse well and pat dry.
rub ribs with evoo, honey mustard, or dijon mustard, then rub with your rub.
cover with plastic and set in frigde over night.
next morning fire up smoker to 230.
put in the ribs and reset smoker to 220.
smoke for 2 hours.
remove ribs and cover with foil, option of adding a it of beer, or lemon juice , or apple juice to bottom of foiled ribs.
return ribs to smoker for 2 hours- use no smoke..
remove ribs from foil, sauce if desired, return to smoker for an hour or until rib meat pulls away from bones 1/4-1/2 inch, or until ribs slightly crack when holding from 3/4 from one end and bent.
Edited by SmokingEarL - 9/18/15 at 7:49am