Originally Posted by Jamaal-Football
It's Sunday, and around here that means it's time to fire up the pit. I'm fixing to marinate some chicken to throw on the grill a little later.
Anyone have any signature dishes/dry rubs they'd like to share?
Hot Smoked Spare Ribs (preferrably St. Louis Style).
290 degree fire with some hickory wood.
Rub: 1 part kosher salt, 1 part freshly crushed black pepper, .5 part red pepper flakes, .5 parts turbinado sugar
Heavily rub ribs, leave silver skin on.
Smoke for 4 hours give or take, until the ribs start weeping on the surface.
They look wet and bubbly when weeping.
At that point shut down the fire completely and let the ribs set in the grill for 30 minutes.
Cut and serve. Great for a quick and easy home cook.
This is nowhere close to my competition recipe.