Rib rub

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This is the perfect dry rub for ribs. You can sauce the ribs and they are not overseasoned or leave them plain. It is a flavor that most people enjoy. Trust me… we eat a LOT of ribs. Actually, it is perfect on chicken too. I found it on Allrecipes.

As far as cooking these…. whelp. That will be a long detailed post someday. Essentially it requires removal of the skin on the rib side of the meat. Rib rub placed on both sides of the meat. The green egg is heated with or without smoking wood to 225-250 degrees. They cook for 3-4 hours. The ribs are sprayed every 30 minutes with a mix of 2/3 water and 1/3 apple cidar vinegar.

 

3 tablespoons brown sugar

1 1/2 tablespoons smoked paprika

1 1/2 tablespoons salt

1 1/2 tablespoon black pepper

1 teaspoon granulated garlic

 

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