Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Default Dry Rub for Ribs II

Thanks all;

I opted for placing the rub on the ribs while waiting for them to come up to
room temperature.

Excellent results - I used rub as follows from BHG mag.

Ingredients
2 1?2 cups Paprika
2 1?2 teaspoons Ground Black Pepper
7 tablespoons Packed Light Brown Sugar
2 1?2 tablespoons Kosher Salt
2 1?2 teaspoons Garlic Powder
1 1?4 teaspoons Celery Salt
5 teaspoons Ground Cumin
5 teaspoons Ground Dry Mustard
5 teaspoons Chili Powder
1 1?4 teaspoons Cayenne Pepper

The results 2 full racks 1 rib left........

Dimitri

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Default Dry Rub for Ribs II

Dimitri wrote:

> The results 2 full racks 1 rib left........
>
> Dimitri


One rib left? What?...no one could manage to scarf down the last one? :-)
--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."--------
----- Robert Heinlein


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Default Dry Rub for Ribs II

In article >, davebugg2
@yahoo.com says...

Hey Dave,
Heather and I are planning a quick trip to Alberta and Sask in the next
couple weeks. If you're going to be home we could start the trip in
Wenatchee and from there to points north in alta
Dave
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Default Dry Rub for Ribs II

"Dimitri" > wrote in
:

> Thanks all;
>
> I opted for placing the rub on the ribs while waiting for them to come
> up to room temperature.
>
> Excellent results - I used rub as follows from BHG mag.
>
> Ingredients
> 2 1?2 cups Paprika
> 2 1?2 teaspoons Ground Black Pepper
> 7 tablespoons Packed Light Brown Sugar
> 2 1?2 tablespoons Kosher Salt
> 2 1?2 teaspoons Garlic Powder
> 1 1?4 teaspoons Celery Salt
> 5 teaspoons Ground Cumin
> 5 teaspoons Ground Dry Mustard
> 5 teaspoons Chili Powder
> 1 1?4 teaspoons Cayenne Pepper
>
> The results 2 full racks 1 rib left........
>
> Dimitri


you should have done 4 and either froze em or invited a friend
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