Rib rub
I have a quick question to ask of you guys. I struggle constantly with how much seasoning to put on my ribs. What do you recommend as a proper amount to place on ribs? I usuaslly cook pork ribs, use a santa maria style seasoning which is a blend of garlic salt, pepper and other spices. I tend to sprinkle the ribs right before placing in the cooker. Also, if you can, please explain the 3-1-1 cooking method. I plan on buying your book the next time I get paid.
One Response to “Rib rub”
Hello:
I would just be careful not to put too much salt in your rub. I would just put a good coating on all sides of the rib including the edges. How should I describe it?… I would say a heavy coat, but there is no thickness to it – just cover every part of the rib. Maybe even pick it up and shake the excess off if you think you have too much.
The 3-1-1 method is 3 hours smoked, 1 hour in foil, and 1 hour of glazing.
Thanks,
Bill