Smoked Ribs With Dry Rub

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I was in a hurry to find a new recipe for my ribs. I'd used something from Alton Brown with some success but wanted to try something new/different. When I read the recipe I had to reread it to be sure: no brown sugar!? I had my wife read it, too. No brown sugar in the recipe, hmmm... I went ahead with it trusting the source more than I did my own instincts. Sadly, the rub tasted like trash or more to the point, ash! I had to trim all of the smoked tips to remove the taste. The meat was great, but that was attributable to my smoker, ,NOT the rub. Next time I will use my instincts and what Alton Brown taught me with regard to rubs and ratios: 8:3:1. OH, BTW: the recipe doesn't go over temperature of smoker. Users beware, this recipe ruins the best part of smoking meats, licking your fingers.
@themarkcarter

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Excellent rub recipe. I smoked 7+ pounds of country ribs for 7 hours. Probably could have gotten by with 6 hours.

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Not that great. My hubby just made these and he really liked them but I thought they were really dry. Lots of seasoning on them but I tend to like ribs that are juicier and have more of a sauce then a rub. Just my preference but they do have a lot of flavor for sure. I will try a different recipe next time.

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I used thie recipe for the rub which smells and tastes great, but definitely could cut it in half or a quarter . I did 3 racks and still have 75% of the rub. I was heavy handed with the rub in application too, so next time less is more!

The ribs cooked perfectly , I used a small smoker box in my gas grill ...good stuff ! Just follow the directions ;-

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am i reading this right, this ends of to be a cup of rub per rib slab??

sorry to post a comment when i haven't made them yet, gave them a good star rating cause the ingredients are familiar and i've used similar before with good results, but never so much!

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Was looking through our copy of Food Magazine for some inspiration and came across this recipe. I had not previously barbequed anything using a dry rub, let alone tried to cook anything over a period of 2 1/2 hours, so I figured this was going to be interesting. The dry rub intself was, of course, easy to make. I found myself leaving out both the celery seed and the toasted sesame seeds - some might consider it heretical to alter a recipe on one's first attempt, but the dry rub turned out just fine.

Cooking the rib themselves was a bit of an adventure. Gas grill recently filled, ready to go, only to discover some sort of problem with the gas line. Grill would not stay lit. Horrors! My wife and I do have a charcoal grill, but had not yet used it - and it has been so long since I have cooked ANYTHING on a gas grill that I was reluctant to say the least. But am happy to report an unqualified success! And it could not have been easier: simply remember to spray with the lemon/vinegar mixture, turn once or twice, and one cannot go wrong.

When finished, the ribs had that spicy, smokey flavor I was loooking for. Complemented the ribs with the cilantro-lime cole slaw I found in the same magazine issue. Will definitely make this again!