Chris Lilly's Home Run Rib Rub

[DennisLinkletter]

This is by far my all time favorite rub..

I uses fresh ground spices from WorldSpice.com and use a LOT more chili and cayenne but then again I live in a place where everything except my breakfast cereal has some heat..

I always leave out salt in all my rubs and weigh and salt my meat separately

I use between 0.6 - 0.8%  sea salt by weight.

I coat my ribs with a thick layer of standard French's mustard and then load it up with the un-salted rub for an amazing chewy bark that is out of this world..

 

 

Chris Lilly Rib Rub

http://today.msnbc.msn.com/id/30686511/

 

INGREDIENTS

 

• 2 slabs St. Louis-cut pork spareribs

• 10 tablespoons dark brown sugar

• 3 tablespoons paprika

• 1 tablespoon black pepper

• 1 tablespoon garlic salt

• 2 tablespoons kosher salt

• 1 teaspoon chili powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1/2 teaspoon rubbed sage

• 1/2 teaspoon dried marjoram

• 1/2 teaspoon dried parsley

• 1/4 teaspoon white pepper

• 1 cup white vinegar

 

 

DIRECTIONS

Remove the membrane from the back of the ribs. Combine the dry rub ingredients and mix well. Reserve 1/3 cup of the dry rub, then apply the remaining rub generously to the front and back of the ribs. Pat gently to ensure the rub adheres to the meat.

Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Preheat the charcoal grill to 235- 250 F.

Place the ribs meat side up on the grill and cook with indirect heat, with the grill closed, for 4 hours, or until the ribs are tender.

Mix the vinegar with 1 cup of water in a shallow baking pan. Remove the ribs from the grill and dip them into the vinegar water. Remove the ribs from the wash and place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub. Cut and serve.

TIPS

Suggested Wood: Hickory, Oak