The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 8, 2008
GREAT RECIPE! I used it last night on chichen and we loved it. I have ribs for tonight and I'm sure they will also be good. Thanks.
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VER
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Home Town: Pass Christian, Mississippi, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
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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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Cooking Level: Expert

Home Town: Greenville, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 20, 2008
the best ribs I ever had!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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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Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 21, 2008
Great rub! I cooked the ribs in the oven, wrapped in foil. Turned out great.
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Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 19, 2008
I've used this recipe omitting the salt and it turned out great.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
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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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 13, 2008
Wonderful recipe. First time I ever made a rub and I wont look any farther than this.
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Cooking Level: Intermediate

Home Town: Bensalem, Pennsylvania, USA
Living In: Berwick, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 13, 2008
Amazing! Be sure to 1) remove the membrane, 2) apply the dry rub, 3)marinade for 8+ hours, 4) cook 2 hours at 300. I cut each into two, or three rib sections. That way they are easier to serve to a group. I like to bake several racks at a time. Once they cool slightly, I pop them into food saver bags and freeze them in meal size portions. They are perfect for a quick summer dinner. I thaw them and reheat them on the grill with Sweet Baby Rays sauce. Delicious! In fact, I am going to go make a batch right now!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 8, 2008
will use again, very good my family loved it. I did decrease the pepper to 1 1/2 tsp. and added 1/8 tsp. cyanne pepper per suggestions of other reviews
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 7, 2008
It's a good rub, I was looking for an "OMG" rub. Tasty, but not quiet what I was looking for.
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Cooking Level: Intermediate

Living In: Livingston, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 7, 2008
I left out the salt completely. First I grilled the ribs for 20 min. When they were cool, I rubbed them and wrapped them up tightly. After overnight in the Fridge, I wrapped them in foil with a little water and back them at 325 for 3 hours. No added sauce;falling off the bone perfect!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 6, 2008
Wonderful recipe! It was my 1st time making a dry rub and I wanted something simple and easy. I put the ribs on broil for about 3 -5 minutes just to get the top a little crispy. The ribs were delicious and I definitely plan on making them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 4, 2008
I normally just get spare rib and make them however I decide to make them that day. I will probably share some of my rib recipes now that I have registered. I registered today because i just HAD TO COMPLIMENT THIS RECIPE. It was the firsttime i made baby back ribs for one. I figured they probably werent all that different, leaner.. etc.. but I wanted to try a new recipe and I am so glad I did. This rub is fantastic. I read the reviews for this one and the Baby Back Ribs recipe where he says to marinate them in your bbq sauce in foil overnight then bake them in the foil and decided to use this rub, wrap them in the foil, left them overnight, baked them at 250 for a couple of hours and they were already awesome tasting and starting to fall off the bone at this point but when i grilled them over some charcoal and soaked hickory chips and basted them with brown sugar and hickory sweet baby rays for about 20 mins ( low heat ).. WOW. BEST ribs I have EVER EVER tasted. They were already the best when they came out the oven. The only ribs I have everhad that were better were from Dinosaur BBQ in New York and I dont think anything will ever top theirs but these were super.
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Port Clinton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 27, 2008
I cut out the salt, doubled the rest of the spices.
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Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 24, 2008
I tripled this recipes for several racks of ribs and found it to have way too much black pepper. Next time I use it in that quantity I'll scale back the black pepper so that the other flavors can shine through.
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Mesquite, Texas, USA

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