Not beef, but could still apply on beef ribs. I rarely do pork ribs, but these turned out by far the best I've done.
Rubbed this on last night: http://www.thesmokerking.com/page6c.html
1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt
1 tablespoon mustard powder
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 teaspoons cayenne
Smoked today with pecan, at 250* for 7.5 hours. Every hour I mopped the top with a mix of apple juice, olive oil and balsamic vinegar. Half a roll of paper towels later and and 8 thumbs up we were stuffed. Lot's of left overs.
From the beef rib master:
Gonna have to try both of these! Thanks.
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