Salt is one of the main ingredients in almost every good rub, and it’s great for creating flavor. If you are watching your weight or your sodium intake, this rub is for you!
Combine ½ c sugar, 3 T hot chili powder, 1 T dried parsley, 1 T onion powder, 1 T garlic powder, 1 T lemonade powder, 2 t black pepper, and 1 t each: sage, marjoram, cumin, dill, mustard powder, basil and celery seed.
I decided to try it out on some gorgeous ribs I got from Ski’s Meat Market in Green Bay . After rinsing and patting the ribs dry, I use some sort of binder or adhesive to help the rub stick better. While I have used honey, syrup and olive oil – most of the time my go-to is plain ol’ yellow mustard.
Then apply the rub and let the ribs sit in the fridge for at least two hours and up to over night.
As the rub I was using had lemonade powder in it, I decided to build on those flavors with some hard lemonade as my liquid for moisture.
For fall off the bone ribs, I typically use the 2-2-1 method. Two hours in the smoker with full smoke. Followed by two hours in the smoker wrapped in foil.
Finally, I remove the foil and put the ribs back in for the last hour. This is the perfect time to add some sauce if you prefer. I like my sauce on the side, so I typically make my meat stand alone. Interestingly, I didn’t notice any real lemon highlights in the meat, but it was darn good!
Although this picture didn’t turn out the greatest, I can tell you that the ribs were fantastic!
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