Tom's "Off the Hook" Rib Rub

By tjberens

This is my own concoction using a base recipe from a BBQ blog. This recipe is very simple as far as ingredients but the amounts and process are absolutely paramount. Feel free to experiment. After all, that's the fun of smoking your own meat!

Ingredients

• 1 1/2 Cup Brown Sugar
• 1/4 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
• 2 tsp Cayenne Pepper
• 2 TBS Kosher Salt
• 1 TBS Cumin

Preparation

Step 1

In a large shallow dish measure out the dark brown sugar and the paprika.

Once the mixture is smooth in texture continue to add 1 dry ingredient at a time.

Note: It is imperative that you use the course ground black pepper and the course grain kosher salt to obtain
the right texture.


Makes enough rub to coat 2 slabs of spare ribs...feel free to double the recipe.

Make sure the rub stays dry and airtight until ready to use.

To Use:

Wash the ribs thoroughly, lay on a flat surface and remove membrane. With boney side up, sprinkle enough
rub on the entire surface of the meat so that you can no longer see the meat.

Wait about 10 minutes or for the rub to start looking wet then very carefully and tenderly turn the slab over to a meaty side up configuration. Once again sprinkle enough rub to where you can no longer see the meat
and wait for the "wet" appearance.

These babies are now ready for the smoker... meaty side up of course at optimum temp of 230 degrees for 67
hours or until the internal temperature of the meat reaches 172 degrees.