14
May
2 14 cups ketchup 12 cup water 13 cup apple cider vinegar 13 cup brown sugar 2 tablespoons yellow mustard. 13 cup brown sugar 3 tablespoons onion powder 3 tablespoons paprika 2 tablespoons dry mustard 2 teaspoons garlic powder 2 teaspoons coarse sea salt.
Get smoker set up.
St louis ribs rub recipe. Louis-style cut ribs For Rub. 13 cup brown sugar 3 tablespoons onion powder 3 tablespoons paprika 2 tablespoons dry mustard 2 teaspoons garlic powder 2 teaspoons coarse sea salt. 2 teaspoons black pepper For Sauce.
2 14 cups ketchup 12 cup water 13 cup apple cider vinegar 13 cup brown sugar 2 tablespoons yellow mustard. 1 teaspoon ground cumin. 1 teaspoon ground cayenne.
Mix the above ingredients well. You can reduce or delete the ground cayenne pepper if your taste buds dont like the heat. With this recipe youll end up with close to one cup of rub.
Preheat oven 250F130C. Place the racks of ribs on a foil-lined baking pan curved meaty side down. Sprinkle half the dry rub evenly and liberally over the ribs patting the the seasoning in.
Flip the ribs over so the curved meaty side is up and use the remaining dry rub. Rub ribs with grapeseed oil and season front and back of ribs with your favorite rub. Allow rub to sweat into ribs for 20 minutes.
Get smoker set up. Rib Rub Award Winning Recipe. This is an article about making stellar ribs using the most effective means of adding flavor to that particular cut of meat the dry rub.
As it may have become obvious from looking over this recipe a rub. This rub is part of our Championship Rib Recipe that won Second Place at the Memphis in May World BBQ Championship. Use this rub or either baby back ribs or St Louis Style spare ribs.
Apply just enough rub that you can still see some of the meat pat it into the ribs and let it stand for at least 30 minutes before placing the ribs in your smoker. In small bowl combine salt brown sugar chili powder coffee cocoa black pepper garlic powder onion powder ancho chile pepper coriander and turmeric. Generously apply the dry rub onto the front and back sides of ribs.
Gently pat to ensure that the rub.