I decided to give the BRITU rub a try after DenverDave's success and rave review's. I used kosher salt, and turbinado sugar that I put through my spice grinder until very fine. The black pepper was also freshly ground fairly fine. What I ended up with was a rub with the consistency of majic dust but lighter in color. I did reduce the salt to 2/3 cup, and used only 2 tsp of accent.
Here is what the rub looked like. Recipe makes enough for 5 to 10 racks, but I plan on trying this out on a butt next weekend. It smells great!
Ribs going into the MES at 230 degree's with lump coal and apple wood.
I'll update as the smoke progresses!
Here is what the rub looked like. Recipe makes enough for 5 to 10 racks, but I plan on trying this out on a butt next weekend. It smells great!
Ribs going into the MES at 230 degree's with lump coal and apple wood.
I'll update as the smoke progresses!