I'll let someone else point you to rub recipes, but I can tell you
that the shake-and-bake approach you describe is best left to VERY
mild rubs. You'll end up with too much rub on the meat. It will mask
the flavor of the meat and most likely prevent it from getting a good
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
Like the name says... RUB. Get in there and get your hands dirty, rub it on
and rub it in.
Then keep it in the refrigerator overnight or cook it now.
Until you have the procedure perfected, the best rub is salt and pepper.
Take a good look at the ribs. How thick is the meat and how much bone?
Look at how much rub you were putting on. Would you put that much seasoning
on anything else? Given the ratio of meat to seasoning, you probably
overdid it. This is one of the most common errors when starting out with
The rub should be on the meat side only and not very thick.
Actually just a light but complete dusting works the best. Make sure you
rub it in. Here's a link to 2 different rubs:
"Charles A. Daher" <cda...@brick.net> wrote in message
Yup. I did it. Much too much salt and pepper. I had to
Purists go away now ...
boil the ribs for a few minutes _after_ smoking to remove most of the
HEY! I told you to go away!!
"... Mr. (Gregory) LaCava, a producer-director who could be called a
genius except for the fact that Orson Welles has debased the term ...",
H. Allen Smith, "Lost in the Horse Latitudes"
Copy username over me to respond.
"Ricky" <ri...@fawnridge.com> wrote in message
Turbinado is "raw" and/or "unrefined" sugar, or so it says. It's usually a
darker color and may have more of a 'molasses' taste to it, but it's not
that unlike refined white granulated sugar.
I use asian palm sugar which is very similar, if not stronger, than turbinado.
"Steve Wertz" <swe...@texas.net> wrote in message
"Raw" sugar. It burns at a much higher temperature so you don't get it
caramelizing on the meat.