I will have to try that. Thanks for the tip.

Dave

The family reports that these were THE BEST ribs I've made. I gotta admit, I think they are right. I used a very simple rub (paprika, brown sugar, pepper and onion powder). The bacon kept them very moist. 3 hours on the smoker at 250-300 degrees followed by 1 1/2 hours in the oven at 250 then back on the grill direct heat with some sauce to get some color on them.

This is my basic Spice mixture. However as of late I just use the Garlic, Onion , Salt, Pepper and Cayenne...I just find simpler is better.

To this mixture add a tsp or two of Celery Powder...

Also you can use this spice mixture as a Mop Sauce in Apple Juice , Cidar Vinegar and a touch of Oil as a binder. Add the spices and bring to a boil.

ok. here is mine. my criteria. it has to be EASY and foolproof. no tending to a fire. i like sticky ribs. i like smokey ribs. i want to (for the most part) just let them cook. i dont have a smoker, or a big green egg.

so here goes. this works for 3 racks of baby backs.

rub:
8 tablespoons of dark brown sugar
2.25 tblsp of kosher salt
1 tablespoon of chili powder. i use Hatch NM chili powder

here is the random part. total amounts to about 2 tablespoons.
garlic powder
onion powder
cumin powder
coriander
black pepper
white pepper
old bay (yes i said it)
and a small shake or two of CINNAMIN..
this time i added a small shake of 5-spice powder.

this volume of rub matches 3 rib racks, so use it all.

both sides. i have a restaurant steamer pan..if not, i would wrap them all separately with foil and put them on a flat sheet tray. refridge it over night. in the meantime, soak some smoking wood, i like apple from a friend's orchard. more than you think you will need..(more on this later)

pics;
the rest of this recipe is continued tomorrow at 8 am. good night, see you in the morning friends.

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7:30 am. get the gas grill going. target temp is 250-270
smash half a bulb of garlic. mix it with a bottle of beer, and about a 1/4 cup of red wine vinegar.
8:00 am, dump in the liquid team, and set the pan over the cool side of the grill. once temps stabilize..relax..you got 3.5 hours.

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I'm not worthy to post on this thread, and didn't read through it, but at least I'm doing something right: From the very first pic...Bone Suckin' Sauce (hot)...man I luv dat stuff!!!

Since we’re aiming for rib perfection in this thread, I should bring up the subject of paprika.

• Actually pronounced papree-KA with the emphasis on the last syllable
• There are 2 varieties: Real Hungarian paprika & crap with little taste
• Within Hungarian paprika, there are 2 basic types: Hot & Sweet (There are also different levels of pungency but that gets more complex) The hot is really good – musky with a wonderful & powerful slow burn heat.
• Paprika from the southern region of Szeged is considered the best with Kalocsa runner-up.
• There is also a paprika paste that is great to liven up soups or stock.
• It is often sold in cloth bags with a little wooden spoon.

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These are all sweet.

Ian