Chief Longwind Of The North
Certified/Certifiable
The following rub is what I've used to grill spare ribs for years. It's siple, and tastes great.
Ingredients:
2 racks pork spare ribs
3 tbs. salt
4 tbs. mild chili powder
1 cup dark brown sugar
1 tbs. granulated garlic powder
2 tbs. granulated onion powder
1 tbs. rubbed sage
I'm going to be cooking the ribs in the oven for tonight's meal, and am curious what other people love in their rubs, wet, or dry. I have grandkids who aren't fond of pepper. I have to keep that in mind.
Also, I was planning to roast the ribs, with the coating, uncovered, to develop bark, then cover and cook in a slow oven to make them tender. I'm thinking an hour at 425' F., cover, and 3 hours at 275' F.
My ribs on the Webber Kettle get rave reviews, as they are smoked with apple, maple, and birch wood picked up from the forest floor, and sometimes tag alder (wonderful flavor).
So, what's your favorite way to make ribs?
Ingredients:
2 racks pork spare ribs
3 tbs. salt
4 tbs. mild chili powder
1 cup dark brown sugar
1 tbs. granulated garlic powder
2 tbs. granulated onion powder
1 tbs. rubbed sage
I'm going to be cooking the ribs in the oven for tonight's meal, and am curious what other people love in their rubs, wet, or dry. I have grandkids who aren't fond of pepper. I have to keep that in mind.
Also, I was planning to roast the ribs, with the coating, uncovered, to develop bark, then cover and cook in a slow oven to make them tender. I'm thinking an hour at 425' F., cover, and 3 hours at 275' F.
My ribs on the Webber Kettle get rave reviews, as they are smoked with apple, maple, and birch wood picked up from the forest floor, and sometimes tag alder (wonderful flavor).
So, what's your favorite way to make ribs?