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Yield: 500 g

Ingredients

100 g paprika

133 g sea salt

26 g ground black pepper

33 g garlic powder

13 g dried thyme

13 g dried oregano

50 g dry mustard

26 g coriander

3 g whole clove

6 g celery seed

5 g cayenne

22 g cumin

45 g brown sugar

66 g granulated sugar

Preparation

  1. Mix all ingredients in a large bowl. Wash ribs before seasoning with rib rub.
http://culinairemagazine.ca/chef-smiths-st-louis-rib-rub/

*Note: Booker’s recommends spritzing meat with an apple cider water mixture every hour while smoking. Booker’s smoke their ribs for two to three hours.

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