Quote:
Originally Posted by Saccopoo
The Gates saved them.
But a few tips for future reference:
First off, no more baby back/Danish cuts for the ribs. St. Louis cut is what you need, or you can just go full cut. The baby back/Danish cut is a complete rip off.
Next, buy some paprika. Also junk the Lowry's seasoned salt. (Just reading about the three tablespoons of seasoned salt on that rack made my mouth pucker.) Start playing around with a bit of cumin, thyme, all spice, basil, mustard powder, various chili powders, etc.
Your base is going to be equal parts of paprika and brown sugar. (For a large rack, 1/4 c. each will do.) From there, it's simply what you like in flavors. You'll need no more than 2 to 3 teaspoons of salt for a rack, and that's including regular salt and celery salt. Same goes for the black pepper.
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Couldn't disagree more on baby/loin back vs st louis style ribs. Too much junk meat on st. louis.
Everything else, I pretty much concur. Black pepper is a matter of taste. I like it in my rubs.