Independence Day Picnic: Pork Rib Rub & Tips for Smoking Ribs

My husband, John, joins me in this episode to show you a rib rub recipe that will CHANGE YOUR LIFE. Prepare for a truly exceptional 4th of July weekend BBQ!

John’s “Angel Powder” Pork Rib Rub

½ C White sugar (Leave out unless you like a sweeter rub)½ C Brown Sugar¼ C Ancho chili powder2 tbsp. American paprika2 tbsp. Regular Chili powder
½ tsp cayenne pepper1 tbsp. black pepper2 tsp garlic powder2 tsp onion powder1 tsp white pepper (optional)
½ tsp cumin
½ tsp ginger
½ tsp rosemary powder½ tsp allspice
1tbsp Kosher Salt (or sea salt)
Rub Prep. - Mix all the ingredients thoroughly in a large bowl. If the brown sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork.
Makes enough rub for 4 - 6 racks. Leftover rub can be frozen, stored in a jar, or vacuum sealed.
Tip: Put your rub mix into a large shaker with big holes before using – Makes it a lot easier to apply to the ribs.

Marinade:
¼ Olive Oil
½ cup Lea and Perrins Worcestershire Sauce (Do NOT use any other brand)
2 tbsp. Liquid Smoke

At least 2 hours before cooking, (preferably 24 hrs.), mix ingredients together in a bowl, lay ribs into a large pan, and massage marinade into ribs by hand.
Cover with plastic wrap and refrigerate till ready to smoke. Turn the ribs every few hours and re-apply marinade.

Meat Prep. - Makes sure the surface of the meat is wet with your marinade and apply the rub thickly by hand to both sides – Massage the rub into the meat thoroughly.
You’ll have a mixture of rub and marinade in the pan when you finish. DO NOT THROW AWAY.
Use a basting brush and brush on whatever rub/marinade mix is left in the pan - baste thickly onto ribs after placing them meat side up in the smoker.
Don’t flip the rack and try not to disturb the rub once applied – you want it to stick on so that the rub forms a thick crust with the meat juice while it cooks.
To prevent contaminating your rub with uncooked meat juices, one hand sprinkles on the rub and the other hand does the rubbing/massaging. Don't put the hand that is rubbing into the powder or use it to hold the bottle.

Smoking – I’ll smoke the ribs at about 115 degrees for an hour, because I use a pellet smoker and I think there’s less smoke, and that means it’s hard to get a good bark on the meat unless you go low and slow for a bit.
After an hour or so, turn up your heat to around 250 degrees for approximately 3-4 hours, checking your meat temperature every half-hour or so after after the first two hours.
I usually keep cooking until the internal temp of the meat is around 150 degrees.
Every smoker is different, so you’ll have to adjust cook times for yours.

Sauce:
John’s “Arkansas Red” BBQ Sauce
3 large cans tomato juice (29 oz. cans) 87 oz ÷ 8 = 11 oz
1 gallon ketchup 128 oz ÷ 8 = 16 oz
¾ cup liquid smoke 6 oz ÷ 8 = ¾ oz
1 cup Worcestershire sauce 8 oz ÷ 8 = 1 oz
1½ cups apple cider vinegar 12 oz ÷ 8 = 1 ½ oz
8 tbsp. molasses (or to taste) ÷ 8 = 1 tbsp
2 lbs. brown sugar 32 oz ÷ 8 = 4 oz
1/2 cup white sugar 4 oz ÷ 8 = ½ oz
8 tsp. salt ÷ 8 = 1 tsp salt
9 tsp. paprika ÷ 8 = 1+ tsp
1½ tsp. chili powder ÷ 8 = 1/8 tsp
1 tsp. black pepper ÷ 8 = 1/8 tsp
1½ tsp. cayenne pepper (add more if you want hot) ÷ 8 = 1/8 tsp
1½ tsp. garlic powder ÷ 8 = 1/8 tsp
½ cup finely minced onion ÷ 8 = 1/8 cup
1 tsp. beef powder (or crushed bouillon cube) ÷ 8 = 1/8 tsp

Instructions: Mix wet ingredients in a large bowl. Mix dry ingredients well in a separate bowl, then stir into wet ingredients.

Bring slowly to a simmer on stovetop, and then simmer on low heat for 30 minutes, stirring frequently.

Makes about 1½ gallons.