Best Ribs in the Universe Rub - 1/4 Batch (3 Slabs)
- 1/4 cup sugar
- 1/4 cup non-iodized table salt
- 1/8 cup brown sugar, dried
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon Accent (MSG)
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon granulated garlic powder
- 1 teaspoon onion powder
This recipe is from Jimmy's friend. I traditionally smoke my ribs for 6 hours as
close to 200 degrees as possible. If I want them really tender I'll wrap them in
foil for the first 4 hours, and then unwrapped for the final two hours. You may
add sauce for the last hour or so if you prefer.
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