Hey guys i have a few questions that i would like to get answered and some feedback on a rub ive been working on for about a year now. 1st is im cooking some spare ribs for Christmas dinner, i figured it would be a little diffrent and go along well with the turkey and ham and other things. Anyway, there will be about 30-40 people, so do you think 3 slabs will be enough, im sure not everyone will eat them. Also should i use the 3-2-1 method also, i want them to be tender but not super tender. Also the rub ive been working on has been getting some good reviews from the neighbors and family members whenever i make it so i wanna share it with you guys and see if you ever heard of anyone using some of the ingredients. Paprika, Onion Powder, Garlic Powder, Kosher Salt, Chili Powder, Black Pepper, White Pepper, Cumin, Cayenne, Brown sugar, regular Sugar, Cocoa Powder and finally Orange zest. I rub the Ribs and wrap them overnight and the next day add a little more rub to it before going on the smoker. Anyone ever heard of using cocoa powder and orange zest. Also instead of using apple juice when i wrap the ribs i use Cherry juice and Coke...always turns out great.
post #1 of 10
12/18/09 at 1:31am