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Simple Pork Rib Dry Rub
I like the flavor of this one. It is a little on the warm side, but in my opinion, it's not too hot. I did something a little different the may have cooled it down a notch. I rubbed then smoked mine for an hour unwrapped. I then took the left over rub mixture, combined it with equal parts (1/4 cup) vinegar, Worcestershire, and olive oil. I sopped the ribs with that, wrapped, and smoked another 2 hours. They fell off the bone and tasted delicious.
1 user found this review helpful
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Reviewed On:
Oct. 6, 2010
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