Reviewed: Sep. 4, 2008

THIS IS A GREAT RECIPE! I COOKED BABY BACK RIBS IN MY K.C. SMOKER FOR 4HRS. THE MEAT FELL OFF THE BONE!

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Reviewer:

puertoricanflavor

Cooking Level: Expert

Home Town: Greenville, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Aug. 20, 2008

the best ribs I ever had!

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Reviewer:

SNIPPITTS

Cooking Level: Expert

Reviewed: Aug. 13, 2008

I made this for last night's "feast". I had 4 racks of baby back pork ribs. I doubled the rub recipe. Rubbed most of it on the ribs, wrapped them and let them set overnight in the refrigerator. Yesterday I cooked them,still wrapped, in tin foil on 325 for two hours. Let them set in the oven till they cooled off a bit and then back into the fridge. Last night we grilled them and let them set covered for a while and served them with heated bbq sauce on the side. Just great. Oh, I didn't use any salt at all. And I think I would use less pepper next time. This is our new rib recipe!

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Reviewer:

S2BR1

Reviewed: Aug. 10, 2008

Excellent dry rub. I halve the salt and it's great! I put the dry rub on the ribs about 4-6 hrs before and then baste with Sweet Baby Ray's sauce and then wrap in foil packages. Place on foiled cookie sheet (for any oozing)and bake in 300' oven for 1 hr 45 minutes. Then pull out and let sit in foil packages another 30 minutes or so. Then unwrap and light barbie an dplace ribs on barbie to warm up and crisp up the meat while adding more barbie sauce. Excellent, will only make ribs this way forever!!!!

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Reviewer:

SWIMYFISH

Cooking Level: Intermediate

Home Town: Westlake Village, California, USA

Reviewed: Jul. 26, 2008

I've made this 3 times. The first time I followed the exact recipe - other than I only use Sea Salt. It was toooooo salty. I can't imagine how salty it would have been with morton's salt. 2nd time - I only used 2 grinds of the sea salt crystals, way way better. It is a very good rub - just either cut out the salt - or just put a dash or 2 of salt.

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Reviewer:

Tracy

Reviewed: Jul. 22, 2008

Excellent! My fiance was surprised to see me putting brown sugar into the mixing bowl, but when it was all done he said it smelled like BBQ potato chips! I added 1/4 tsp of dry mustard to the recipe and the ribs seared beautifully.

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Reviewer:

MissyMayI

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Reviewed: Jul. 21, 2008

Great rub! I cooked the ribs in the oven, wrapped in foil. Turned out great.

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Reviewer:

AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: Jul. 19, 2008

I've used this recipe omitting the salt and it turned out great.

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Reviewer:

BABYLADY907

Cooking Level: Expert

Reviewed: Jul. 18, 2008

I can't quite put my finger on it, but something wasn't quite right with the flavoring for my husband and I. Made exactly as the recipe said, and we thought it was okay, not great. Will keep tweaking the recipe - my first thought is a little more sugar, a little less paprika, and maybe some cayenne pepper?

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Reviewer:

LYSS710

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Jul. 15, 2008

This is a great rub! the only change I made was that I cut the salt down to 1 tbsp. I baked them in the oven at 300 degrees for 2 1/2 hours, then grilled them for about 10 minutes total while basting them with Sweet Baby Ray's sauce. My boys ate theirs without the barb. sauce and asked for seconds. My husband loved them!

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