Reviewed: Aug. 18, 2008

These ribs were perfection!!... Just the right balance of sugar and spice and everything nice...Thank you for the perfect, smoked rib, recipe!

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EAKE

	Cooking Level: Professional
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Reviewed: Jul. 4, 2008

this rub is excellent! I use it with a little different cooking method, but the rub is the best you will find!

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tlwilkins

	Cooking Level: Expert
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Reviewed: Jul. 4, 2008

Made this for Fathers day. Only regret not making enough of them. Whole family loved em. I am going to do them up this Saturday and pig out!!!! Thanks Tanlor

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This recipe is the best rib rub I've ever tasted. I've made it twice. The first time was exactly like the recipe and I couldn't get enough. The second time I accidentally used Mexican hot chili powder. It was a little on the hot side for me but still delicious. Hands down the best I've ever tasted.

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nearcal

	Cooking Level: Expert Living In: Menifee, California, USA
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Reviewed: Jun. 7, 2008

Delicious! I did not use the mop sauce, but instead just rubbed the meat with the spice rub and let marinade for a few hours. Baked at 350 degrees for 1.5 hours and finished off on the grill for approx. 30 mintes = PERFECT RIBS! This rub is fabulous and had everyone asking for my "secret recipe." Thanks so much - this is a keeper!

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CulinaryCutie

	Cooking Level: Expert Living In: Colorado Springs, Colorado, USA
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Reviewed: May 25, 2008

These were delicious! It was a little on the spicy side. Next time I will cut back on some of the spicy spices that way my little ones will eat it better. I did think they were extremely tasty. I used Sonny's sweet bbq sauce.

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MELNOLE


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Reviewed: May 18, 2008

Very good. My husband and I are always trying to find the "best rib recipe ever" I'm still looking, but this recipe is definitely up there! It's for sure "Not your every day smoked pork ribs" but that's what I love about it. Let's face it, anyone can put store bought bbq sauce on some ribs. I'm not a huge fan of spicy food, so I only added 1/4 tbs of cayenne pepper, and 2 tbs of red pepper flakes. I left the rub on it for 24 hours, and cooked it over indirect heat at 250 degrees, for 8 hours. Overall, I would definitely make this again.

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Amber K.

	Cooking Level: Expert Home Town: Santa Rosa, California, USA
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Reviewed: May 15, 2008

We have an electric smoker so we used that. We used a piece of cherry wood and a smaller piece of apple wood for the smoke flavor. I didn't add any of the cayenne pepper and we didn't use the mop sauce at all. When the ribs were finished we applied a thin layer of Jack Daniels BBQ sauce and finished them off. These ribs were to die for! After a few weeks of having them, the guests are still raving about them.

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LITTLEPAW


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Reviewed: Apr. 22, 2008

My Husband and I have NEVER cooked ribs before, so we tried this recipe. It was EASY and WONDERFUL!!!!! We cut down the chili powder and didnt add the hot sauce to the Mop Sauce because I have a baby mouth, but they still had a bite to them, and were TERRIFIC!!! We deffinately will use this recipe again! Its saved in my recipe box!!!

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Kimberlie

	Home Town: Bradford, Pennsylvania, USA
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Reviewed: Mar. 2, 2008

we have used this recipe now 3 or 4 times and it is a winner everytime. a little different a little spicy very very good, no sauce needed. we have smoked almost all of the baby back recipes on this site and this is definitely the best. whenever we try a new recipe we only cook half the new way and the other half this way just to be safe. THE BEST BARRED NONE.

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Brunsell

	Cooking Level: Intermediate Living In: Canyon Country, California, USA
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Reviewed: Nov. 8, 2007

awesome rub

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PMF96B


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Reviewed: Nov. 7, 2007

finger likin good.

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flipluvsles


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Reviewed: Sep. 9, 2007

Great way to cook ribs. We didn't have the time to do the long cooking so just bbq'd our normal length of time (about 45 minutes) and the ribs still came out tender and tasty!

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lgilli


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Reviewed: Jun. 25, 2007

I use this recipe with pork and only use the dry rub part of the recipe. I find that the meat comes out so moist and delicious that there's really no need for the mop sauce. I also add a little more cinammon and paprika than the recipe calls for as I find this really gives a wonderful warmth at the back of your throat. I would recommend this recipe to anyone!!

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LeeLee


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Reviewed: Jun. 18, 2007

I made these for Father's Day, and they were a huge hit! We even let them go quite a bit longer in the smoker until the other stuff was done, but they only got more tender.

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TINATED


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Reviewed: Jun. 17, 2007

OMG! Spicy, sweet, moist and full of flavor. This recipe is not for the faint at heart or the time to just grill and chill. I smoked a pork picnic shoulder instead of ribs. The rub is packed with flavor (or, intense as previous reviewers stated) and created an excellent bark. I added fresh garlic cloves, a sprinkle of the leftover rub, and spiced rum in the mop sauce. I used Sirachia (sp) sauce to add the heat in the mop. Thank you Tanlor for a great recipe!

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William D


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Reviewed: Apr. 23, 2007

Very good rub, omitted the cayenne. Rinsed ribs in apple cider vinegar then boiled them for 45 mins. in water and 1c apple cider. Rubbed them wrapped them in foil sprayed with pam grilled at 250/275 for 45 mins removed foil and grilled for another 15 or so mins. Meat fell off the bone! Great flavor, thank you!

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FlFire

	Cooking Level: Professional Living In: Lutz, Florida, USA
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Reviewed: Apr. 22, 2007

Tanlor, the whole family was extremely happy with your recipe. Nothing was changed and they were excellent. Hubby Drew says to thank you!

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Not Your Every Day Smoked Pork Spare Ribs

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EAKE

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