What follows is, to date, my best effort on ribs using my Smokette:

First, the rub:

ROJO's Rib Rub

2 cups of raw sugar
1/4 cup paprika
2 teaspoons chili seasoning
1/2 teaspoon cayenne pepper
1/2 cup kosher salt
2 teaspoons black pepper (fresh ground with medium flakes if possible)
1 teaspoon garlic powder

Combine this into a large bowl (glass is best) and mix well. This should be enough for 3 slabs of baby back ribs.

Remember to take of the membrane from the back of the rib and rub that side also.

Rub ribs down thoroughly and store in fridge 24 hours prior to smoking. Remove ribs from fridge and set them out on the counter 2 hours before placing in smoker.

The Smoking Process
This is the easy part. Use 3 ounces of apple wood. Place ribs in smoker and smoke at 225 degrees for 7 hours. That's right 7 hours. I know CookShack says 3 or 4 hours, but trust a Memphian, you want to go for 7 hours. I should warn you now. When doing this for the first time, don't invite anyone over. If you do, you won't get more than 2 or 3 bones.

quote:

Originally posted by Cliefellow:
I know CookShack says 3 or 4 hours

Maybe they do in some of the recipes, but the forum gang will say longer also.

Thanks for the recipe, I'm sure it will be great for someone so they can report back in with their success.

Congrats, it's fun when you find success isn't it?

Russ

I tried your recipe yesterday. You were right about not having anything left over. My ribs were inhaled in no time at all. Actually, I ran out of time so I pulled them off after 6 hours & left them in foil for an hour. The best ribs I have ever tasted. Next time, I will plan better and go the entire 7 hours. Thanks for the tips. bob

can you do this with spare ribs?

This would work fine for spares, but I cooked a batch tonight that went 5 hours and they could have come out 30 minutes sooner. I would check spares after about 4-4.5 hours. Rarely have any of mine needed more than 6, most about 5.