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 OT - July 4th Dry rub for Ribs...		  New Topic  Topic Locked
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redeye
Master Marine Consultant

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3476 Posts
Initially Posted - 07/06/2012 :  07:07:48  Show Profile
Spice bottle full of Paprika.
4 tablespoons Tony Chachere's Cajin seasoning
4 tablespoons Savannah Crab Boil. ( Seafood Market, very salty )
4 tablespoons of Paul Prudhomme's Blackened Redfish Magic.
Spice bottle of Celery seed.
2 cups of Brown sugar.

Take a small handfull and spread it on the top of each slab and rub in a little...

In a 55 gallon drum smoker ( or whatever you use ) make a fire and let it burn down. Bank the coals on one side. Add logs on top and load ribs off to the side, not directly over the logs... Close up and let it smoke and go to bed. Should have enough air coming in and out to keep smoking, but not break into a fire.

The next morning see if you burned up the ribs ( beginners get it too hot ) they should have smoked all night at such a low tempature the outside smokes and seals and the inside is just warm. Put ribs in oven at 300 for about 2 hours in a flat cookie sheet with sides and they finish up. Cut the ribs up and very lightly sprinkle rub on them after cutting. No BBQ sauce is needed, and I make one slab without any rub..

Now if I just had a Davit system to hold the smoker on the back of the Catalina. ( don't think I haven't thought about it )

OK back to the Gym....
Ray in Atlanta, Ga.
"Lee Key" '84 Catalina 25
Standard Rig / Fin Keel
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Notice: The advice given on this site is based upon individual or quoted experience, yours may differ.
The Officers, Staff and members of this site only provide information based upon the concept that anyone utilizing this information does so at their own risk and holds harmless all contributors to this site.