By: Ed Matthews

Ed Matthews — Mon, 28 Oct 2019 22:01:21 +0000

BTW: It’s always better to do a 2 to 1 ratio when it comes to salt and pepper. Try using twice as much fresh ground pepper to 1 part Kosher salt. Cayenne pepper ! Adjust to your heat tolerance.
I smear Olive Oil all over the ribs, then add the rub. Some people prefer a smear of Mustard. The dry rub will stick to the ribs and absorb into the meat overnight. I smoke my ribs in a homemade pellet smoker using Pit Boss’s Competition Blend Pellets. 225*F for about 2 hours, bone side down. About an hour into the cook, I take the ribs out, place on foil. The I sprinkle brown sugar on the foil, a liberal squirt of Honey, and a few tabs of butter….then wrap meat side down. You can add the BBQ sauce then as well or wait until the last 15/20 minutes and then apply the sauce. Remove from grill and let rest for a few minutes. Enjoy Semper Fi 1966-

Comments on: BBQ Rib Rub

By: Ed Matthews