FIRST SPARE RIBS

I like this one ok...

1/4 cup brown sugar
1/4 cup kosher salt
1/8 cup paprika
1/8 cup coarse black pepper
1 TBLS. garlic powder
1 TBLS. onion powder
1 tsp. dry mustard
1 tsp. ground cumin
1 tsp. ground cloves
1 tsp. ground ginger

You can try a tsp. of alot of additional spices also with it. This is a fairly sweet, mild rub, but can be a little salty for some, adjust as needed. I dump it all into a sifter 2 or 3 times and it gets it all mixed up pretty good.

Have fun.

Thanks Hippie,
Just reheated the ribs in the microwave and added a Jack Daniels No. 7 Grilling glaze.

The ribs were great,in my opinion and not too spicy.

I think the adding of the brown suger will cut the hotness of the rub.

Will try your recipe next time.

Dave

No problem. The first 6 ingredients are pretty much standard to alot of rubs. After that, a tsp. of this or a tsp. of that is all up to your preference and taste. You might want to adjust the sugar down or up and also the salt. To make it spicier, I use 1/8 cup of ground red pepper and sometimes red pepper flakes. Some people use white sugar.

Thanks Hippie,
Will give this a try with probably cutting back on the salt.
Dave

This rub is good on beef, pork, chicken or whatever but I would cut back the sugar and salt for beef.

I,or rather, we, smoked our first pork butt.. I think the "we" part was part of the problem.As it was so well posted the Type A person is my husband and he worried all day and evening about the remote,the temp, how long it would take.He also wanted to put in a chub of bologna.To make a long story short the door got opened too much and it increased the cooking time and decreased the moistness of the meat. I was too tired to put anything on the butt when it reached 180 around midnight or so ,just doublewrapped etc. A lesson learned for both of us.
I would like to know how long pre-cooked BOLOGNA that is already cooked takes. None of the search reults on here really addresses pre-cooked for time and temp.They were for making sausage and bologna from raw meat.

Kathy,

When i 1st joined this forum I read a ppost where someone was doing bologna like you want to. I will try and find it and post it here for you

Thanks, GeiyserQ

Her is the link to ToddG' post: Smokette Obsession

If you do a search you will find many more. i think the were 40 sumthin threads. Just type the word bologna in and let it search the whole forum and any date. You have to be careful you arent accidentally limiting your search to just 1 forum.

Youll have to read the whole thread listed above to get to the bologna part

I will read it again. I read all the 36 or so search results.Maybe I missed it.

yes,that answers it.I think myproblem was I put it in late in the cooking process and all the wood was gone so not much smoke flavor. Thanks G!

Yep,depends on how much and thickness.

Start the cooker smoking,before you put the bologna in.

Set it around 175�.

If the large rolls are cut to a couple of inches thickness,you will get better penetration.

All you need is a good glisten on the meat.

140� internal,after about 1 1/2 hrs on two in slices should do it.

I will try that,Tom, when I do the other chub. Smoked bologna is very popular here in OK

As far as rub goes,most folks try for balance.

Put some in your hand and taste it.

The sweet,heat,and salt should balance.

Kinda like seasoning a steak.

Remember,there is not much meat to bone on ribs and it is easy to overseason.

A little extra turbinado sugar helps the sweet and the bark.

Heat should be an aftertaste,for most folks.

Google "BRITU", which stands for Best Ribs In The Universe. Some think it's too salty, but maybe they're applying too much?? I think it's very good.

On BRITU,you have to do the whole process,as Mike describes it.

If you only use the rub,watch for oversalting.

Just got done doing some St. Louis ribs, rubbed with CS Chicken and Rib rub..After four hours the ribs are dry..
Any help would be appreciated,

Dave

Dave,

Better to post a new thread in the open forum. The archives, where you posted, don't get a lot of action, they're mostly read. But I keep an eye on them.

Need more details, like weight of the ribs, what temp, when did you apply the rub, how much fat. Details please.

Approximate weight of ribs, 8 lbs, two racks. Rubbed ribs and refrigerated overnight.
Very little fat on the ribs, and removed the membrane. Smoked for 5 hours at 225 degrees..only opened the smoker once after 3.5 hours to apply sauce.

Thanks.

Dave