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In Reply to: How liberal should I be with my Rub? posted by CowboyCliff on July 20, 2011 at 06:38:02:
your original post talks about ribs to eat at home. For ribs at home you don't need nearly as much rub. For ribs in competition you need more and lots os salt. Try a competition rub like Slabs oon ribs and put enough for taste on one rack and twice that on the second rack. I personally do not let rub sit on ribs overnight. Goes on the back side then after /2 hour on the top then on the smoker. There will be a difference as the competition ribs need to tell everything in one bite. I don;t like eating a half slab of leftovers from a contest. Too sweet and spicy for my taste.
I cook st louis for 6 hours at 250 including 2 in foil.
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