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Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Hot chile powder

  2. 2 tablespoons 30ml Paprika

  3. 1 tablespoon 15ml Onion salt

  4. 1 tablespoon 15ml Garlic salt

  5. 1 tablespoon 15ml Ground basil

  6. 1 1/2 tablespoons 22ml Dry mustard

  7. 1 1/2 tablespoons 22ml Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine dry ingredients and rub into ribs before cooking. Bring smoker temperature up to 275F. Smoke ribs for 2 1/2 hours, reduce temperature to 225F, and cook for an additional 2 1/2 to 3 1/2 hours. Baste every two hours with a mixture of dry rub and vinegar to taste.

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