Baby back ribs for New Years. You can see more pictures and the temperature graph (of the smoker, not the ribs, usually don't stab ribs) on the fireboard session log.
I salted the ribs the night before the smoke and rubbed them with my variation of Memphis Dust (below) right before hanging them in my 14" Napoleon.
Quartered recipe from AmazingRibs.com with adjustments for more kick.
- 3 Tbsp packed dark brown sugar
- 2 Tbsp white sugar
- 2 Tbsp cayenne powder
- 1 Tbsp paprika
- 1 Tbsp garlic powder
- 1.5 Tsp ground black pepper
- 1.5 Tsp ground ginger
- 1.5 Tsp onion powder
- 1 Tsp rosemary powder (smash 2 Tsp)
