Reviewed: May 20, 2012

really good dry rub. maybe use half of cumin. first time smoking ribs. used different cook schedual but dry rub and sauce was really good will use it again in the future

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Reviewer:

boobala_1

Cooking Level: Intermediate

Reviewed: May 2, 2012

I really enjoyed this recipe.. but next time i will def. cut back on the salt and only use HALF the amount of cumin... i like cumin.. but i dont like it quite that much.. other then that.... i do have a gas grill I just wrapped them up with foil and cooked on low for about 2 hrs high and finished on the grilled with homemade bbq sauce.. we gobbled them up! Thanks for this recipe!

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Reviewer:

ShayGotCha

Reviewed: Apr. 25, 2012

This rub was divine! I used boneless country style ribs and because I don't have a grill, I covered them with foil and baked them for an hour at 325 degrees. I didn't even need the sauce. I followed the recipe for the rub exactly and made a lot of it so I can use it on other things as well.

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Reviewer:

stacey smith

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Cooking Level: Beginning

Home Town: Fountain Inn, South Carolina, USA

Living In: Lemoore, California, USA

Reviewed: Apr. 9, 2012

My husband made this recipe for our pork ribs for Easter dinner. We didn't want too spicy of rub since some of our guest aren't into spicy foods. This rub was just right, a little subtle kick to it. All our guest raved about how good the ribs were. Finger Lickin good!

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*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Mar. 20, 2012

followed recipe as written. loved it finger licking good. will make again. familly loved it. would recomend for summer bbq

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Reviewer:

daddy_klrk

Cooking Level: Intermediate

Home Town: Ephrata, Pennsylvania, USA

Living In: Akron, Pennsylvania, USA

Reviewed: Mar. 18, 2012

The guys said- WOW - how did you make this! This is a recipe I am writing on a card and putting in my personal recipe box. This is very good! I didn't have cumin so I was'nt able to add it. I also only used 1 T of salt, and 1/2 T black pepper. That's the only things I altered.

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MrsReimers

Reviewed: Jan. 29, 2012

Now this is what I'm talking about. Awesome job Dad! You have done a fantastic job. Loved these ribs! I tweeked it a bit with hungarian hot paprika, sprayed the apple juice during the first 3 hours, and let the rub stay overnight.

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Reviewer:

BBQ Scotsman

Cooking Level: Expert

Reviewed: Jan. 21, 2012

Four stars for potential. 3 stars for flavor as is. Found it intolerably spicy, & I like spice. Kids couldn't even eat one bite due to the heat! Will nix the red pepper flakes completely next time & will cut cumin in half. (was a bit too strong even though it did add a unique dimension to the overall flavor). Did make this as recipe states- used Sweet Baby Rays BBQ. Oh, think also will use the undiluted apple juice from concentrate too, it could have used a bit of sweetness... Unless I couldn't taste that due to the too powerful heat & cumin? Will update review after we try it again.

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Reviewer:

cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

Reviewed: Oct. 23, 2011

On Saturday my Masterbuilt 30" smoker arrived. After doing the preheating (cleaning the unit) on Sunday, I gave this recipe a try. Not knowing what to expect, I asked my wife & her family to have something else ready for dinner that night. This recipe made me look like a hero. The ribs came out perfectly....even though I did not follow the recipe exactly (I did not marinate the ribs in plastic in the refrigerator as listed). I added apple chips every time I was basting (soaked only for 20 minutes) & left the top vent open fully. I would suggest that you check the meat after 4 hours...my smoker cooked it faster than expected. Most importantly, cover the ribs in foil...this really adds to the flavor. The best part of the recipe is the aroma that your house receives when brining in the ribs... Thanks again!

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