British BBQ Society Forums

Tried ribs again using the PartyQ to control the WSM. Still not sure I am getting it right as they weren't as good as when I just moderated the temp myself. The RediChek and WSM thermometer are always reading lower then the PartyQ (and I have tried calibrating them all - but will do it again before my next cook).

Went with the 2-2-1 method with apple juice when I wrapped them up and the results were good - clean off the bone but not at fall apart as I would like;

The ribs look very good and a nice smoke ring, what rub did you use?

Eddie

Eddie wrote:The ribs look very good and a nice smoke ring, what rub did you use?

Eddie

Been messing about with a few different types. This is a mix of different bbq rubs but basically;

4 tablespoons paprika
2 tablespoon low sodium salt
2 tablespoons brown sugar
1 tablespoons mustard powder
2 tablespoons Chipotle Powder (but have used chili powder)
2 tablespoons ground cumin
1 tablespoons ground black pepper
2 tablespoons granulated garlic
1 tablespoons ground cayenne (or add another of Chipotle/Chili)

Nice heat, but not overpowering, and like dry ribs with BBQ sauce for dipping (something smoky but no chili heat as the rub has enough).