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Originally Posted by mikejr
Ken...i know its super secret...are you using a commercially prepared rub or something you created? I've found a few commercial ones I've like then they disappear from the stores and I am stuck trying something new. I normally do a rub then about the last hour of smoking i slather them with some bbq sauce.
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I've been working on my own rubs and sauces for a while now, but haven't nailed anything worth bottling.
I'll use Bone Suckin' rub or Szeged Rib Rub for guests until I get a really good rub I'm happy with that isn't a copy of someone elses. I picked up a large container of Lawry's Perfect Rib Rub a few weeks ago that's better than I thought it would be. It's hotter than the other two which are sweet. If you like ribs a little hotter still, you can use Montreal Steak Seasoning with a
very generous amount of brown sugar mixed with it.
I use a couple of large hickory chunks mixed with the coals on a Weber Smokey Mountain with a full pan of water using the Minion Method and about a 2-2-1 (2 hours uncovered, 2 hours in foil with baste, 1 hour uncovered with sauce), finishing on a Weber Performer on super high heat for a minute or so on each side to set everything.
I don't like them falling off the bone and you actually get lower competition scores if they are. I prefer them to have a bite.
Try the bacon wrapped corn sometime. Last time I did it most folks weren't thrilled with the idea... Then they tasted it and WOW! You really don't even need butter!
Experimenting with three different rubs: