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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by 120+, Sep 13, 2017.
I'm smoking ribs Saturday and I like to try new recipes.
Anyone want to share their favorite?
I used to help a guy do custom butchering on a dozen pigs. Slaughter house would kill and split them in half, then we would cut up as people wanted (chops, roasts, etc.), and make sausage. While butchering we would smoke ribs. Rubbed with onion and garlic powder, and a sprinkle of soy sauce. We would rub on brown sugar at the end to melt and glaze. Different, and mighty tasty.
Try all the recipes that are sent. Invite me over and I'll let you know what is best.
My basic, go-to rub is just brown sugar, seasoned salt, and black pepper. Probably 2/3 sugar and 1/3 seasoned salt and however much pepper sounds good at the time. Though I'd recommend starting with less of the seasoned salt first. You can always add more salt to them later.
But from there, I'll often modify it by adding whatever other spices I need to use up--maybe ones getting old, or just a little left in the container.
I don't know if "bought rubs" are frowned upon in the forum, but I've had a lot of compliments on ribs when dry rubbed with Honey Hog and Honey Hog Hot from meatchurch.com. Rub em, smoke em and with about an hour to go, pull em and put em in pretty side down in foil that is covered in honey, brown sugar and butter. Wrap em up nice and tight and let them finish in the foil. Just make sure you have plenty of wet-naps on hand.....things gon get sticky and messy!!
Not trying to plug meatchurch, but their rubs are awesome and their shipping is super fast. Check 'em out!