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Discussion Starter #1
I mixed up a new batch of dry rub and applied some to a rack of ribs that will be going on the grill about 5pm. I am getting hungry already.
 

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Sounds good.... What time will they be ready, I don't want to be late?
 

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Discussion Starter #6
Here you go!




3 1/2 hours later. They were almost gone before I remembered to tak a pic. They were delicious and perfectly done.

 

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Looks good John, care to share the rub ingrediants? I'm sure you have invited MH and all his muslim friends over.
 

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Discussion Starter #8
I would be glad to introduce them to pork!

Paprika, garlic pawder, onion powder, kosher salt and ground black pepper. Paprika is the main ingredient but you should see all of it in the mix. I wish I could give accruate measurments but I mix by eye and taste.
 

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Discussion Starter #11
Indirect heat,@ 225 degrees for 3 hours.
 

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I make awesome pulled pork and just about everything else. But I can't get ribs right. They are always overwhelmed by the rub. I have never cooked a good rib. Always tough to.
 

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Discussion Starter #13
You just need to develope a rub you like, I use the same rub on pork butt as my ribs.
 

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I use very little rub on ribs.

Also you have to remove the membrane on the back of the ribs. This will make them less chewy.
 

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Discussion Starter #15
Yep, rip off the membrane.
 
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