- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1/2 cup paprika
- 1/3 cup garlic powder
- 1/2 cup kosher salt
- 1/3 cup onion flakes
- 1-Tbsp chili powder
- 1-tsp oregano
- 1-tsp cayenne pepper
- 1-tsp ground cumin
- 1-tsp black pepper
- 1-Tbsp Adobo powder
- 1/4 cup Honey
- 1/3 cup Dark brown sugar
- 2 oz. Apple cider
This is an adaptation of our secret competition chicken/pork BBQ rub! There are subtle hints of heat accompanied by the sweet brown sugar and local honey!
Serves: As many as you can feed! This recipe is good for around 5-10 racks of ribs or other pork cuts and also compliments chicken nicely too!
In a medium-sized bowl, combine all the ingredients in the upper left column. Keep the last 3 ingredients for later!
For pork ribs, remove silver membrane from the back of the ribs. Evenly coat the ribs with Parkay, now generously apply our Grub Rub to the bottom of the rack followed by rub on the top. Wrap tightly in aluminum foil and refrigerate overnight.
The next day unwrap and discard the foil and let the ribs sit at room temp for around 15 to 30 minutes to let them warm up before putting them on the smoker. This ensures you'll have an evenly cooked rib!
Preheat your smoker to 200°F
Once preheated, I do what's called a 3-2-1. Depending on the rack size, times may vary. This means 3 hours of smoke. Then remove the ribs.
Place the ribs on 2 thick sheets of aluminum foil & apply a thin coat of honey & brown sugar and pour in about 2 oz of apple cider. Wrap the ribs tightly and put back in your smoker for another 2 hours.
- After the 2 hours are up, carefully remove the ribs, coat the bottom with your choice of BBQ sauce (For now, I use Sweet Baby Rays Honey BBQ sauce) turn them over & coat the top.
- Increase the smoker temperature to 225°F and put the ribs back in for 1 more hour. Apply the sauce every 15 minutes during this time. Remove ribs, let rest for around 15 minutes (If you can) Then devour until the only thing left are bones. YUM!