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Thanks for the rib recipes

4WARD4WARD Posts: 3,185 Captain
Did 8 slabs of ribs on Sunday and they were a big hit.
Thank you Flash and Ruskinredneck.
Had a little trouble keeping the temp down in the smoker so I used a 3-1-eat method.
Could not get any pics because of 25 hungry people trapped in a barn in the rain.(with no race to watch)
This rub is not too sweet as Flash said, and added a little extra tabasco and some mustard to the sauce.
Thanks again guys.


Dry Ingredients–Only

1/3 Cup granulated sugar
1/3 Cup brown sugar
3 tsp. Old Bay Seasoning (sh-h-h, secret ingredient of MDM)
6 Tbsp. Kosher Salt or Coarse Mediterranean Sea Salt
¼ tsp. of paprika
1 tsp. dry mustard powder

2 Tbs. ground black pepper
1 Tbs. garlic salt
1 Tbs. dried onion
1Tbs. dried basil

Read more:


2 C Cider vinegar
3 T ketchup
2 T brown sugar
4 t coarse salt
1 T Tabasco
1 t red pepper flakes
1 t black pepper

Read more:
"I hate graveyards and old pawn shops
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine


  • FlashFlash Posts: 12,662 AG
    Good job. I have actually cut down the salt levels in the MDM rub also. More like 3 Tbsps. Dang good rub though.

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • Rob PRob P Posts: 61 Deckhand
    Try adding a dozen fire-roasted chile peppers (grill at 500 degrees until black and then remove skin and seeds), along with 4-5 cloves of roasted garlic, and pulverize in a blender with the other ingredients in your NC sauce. Adds a little extra ZIP and body.
  • ruskinredneckruskinredneck Posts: 1,121 Officer
    You are welcome!
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