1st try at ribs

edg1

Hi All,

My DigiQ showed showed up yesterday, so I took a rack of baby backs out of the freezer. When I finally opened my box, there were no probes. :(

(I called the folks at The BBQ Guru, and that over sight is being taken care of. They should be here tomorrow.)

Since I already had defrosted the ribs, I decided to plunge ahead & cook the ribs. The BGE was at about 240f, for 5 hours. A bit hot, a bit long, a bit overdone & dry. But still good enough to eat.

I have to experiment with rubs for baby back ribs. That I can handle.

A couple of questions:

1) Any good rubs that don't have too much pepper in them? The wife hates pepper.
2) Pork rib rubs seem to have more sugar in them than beef or chicken. Is this right?

Take care,

edg

FSM-Meatball

I use a Brown Sugar Based rub on all of my Pork, Ribs and Butts. It does seem like alot of pork rubs use a sugar base.

This is my base recipe from Alton Brown, but I often just use it as a guide and sometimes add or subtract ingredients. Feel free to modify and remove the pepper, you wont notice.

Dry Rub:

* 8 tablespoons light brown sugar, tightly packed
* 3 tablespoons kosher salt
* 1 tablespoon chili powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon jalapeno seasoning
* 1/2 teaspoon Paprika (or smoked paprika)
* 1/2 teaspoon rubbed thyme
* 1/2 teaspoon onion powder

240 for ribs is a good temp, about 5 hours seems right also. What was the temp of the meat when you pulled it off?

Dave in Florida

Uncle Kenny's Rib Rub...it will make your wife kiss ya.