Mock "Kansas City" Style Smoked Spare Ribs with Kansas City Style Rib Rub and Kansas City Style BBQ Sauce

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My one written word on this recipe is SUPERB! and please note, Im from Kansas City! Did not change a thing.

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This is the best rub I have ever had. I use it on every kind of meat. I have had so many people ask me what my secret is.

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When you make the Essence, leave out the salt. And leave out the salt in this rub too. Essence will ruin just about everything if you make it the way he says. Same with this rub. You don't need salt in a rub. Salt the meat before you put the rub on so you can see how much you're using. Simple fix. As for the stove top smoker, if you don't have an oven hood that vents to the outside, you will fill your house with smoke and have the fire department beating on the door, and everything you own will be smoke damaged. Just smoke 'em for an hour outside in the Weber, then bring them in, lay them in tinfoil, cover with sauce, close the tinfoil and bake for 2 hours at 275. Perfectly done.

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If you can read a recipe this is fantastic

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This is a good rub. A few comments: It's too much for one recipe, so save some for another time. The salt can be an issue. There are 6 Tablespoons asked for in the recipe, plus garlic salt, and more salt in the Essence recipe. Use garlic powder and omit the Essence recipe altogether. It has pretty much the same ingredients as the rub recipe except for the oregano and thyme. Why double up?

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The rub should say use kosher salt and that is why so many people are complaining that the ribs are too salty. Kosher salt has half the saltiness as table salt. If you don't have kosher salt then use half the amount called for in the recipe with table salt. This is good as long as kosher salt is used. I will be making this again. People make the same mistake with Ina Garten's (The Barefoot Contessa recipes by not using kosher salt.

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Rub was too salty. BBQ sauce was good. Wouldn't make it again.

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the rib rub is excellent.

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They were very good...I agree leave at least 1/2 of the salt out...

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Usually I just trust emeril's recipes, but this I should have gone with my instincts and not added all the salt he calls for - Recipe was almost inedible as it directed