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This is a recipe that our son, Pat Knipp, uses to
smoke his pork ribs. It is very good. I'd highly
recommend it any day.

Pat's Rib Rub
This is an awsome rib rub.
3/4 cups firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt *
4 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 tablespoons ground rosemary

Mix the ingredients thoroughly. If the sugar is lumpy,
crumble the lumps by hand or on the side of the bowl
with a fork. If you store the rub in a tight jar, you can
keep it for months. If it clumps just chop it up, or if you
wish, spread it on a baking sheet and put it in a 250F
oven for 15 minutes to drive off moisture.

For most meats, sprinkle just enough on to color it. Not
too thick, about 2 tablespoons per side of a large slab.
For Memphis style ribs without a sauce, apply the rub
thick enough to make a crunchy crust.

Wrap it in plastic wrap, and refrigerate it overnight before cooking.

Keep your powder dry. To prevent cross-contamination, one
hand sprinkles on the rub and the other hand does the rubbing.
Don't put the hand that is rubbing into the powder. Store the
extra in a zipper bag or a glass jar with a tight lid. It's great on
all pork, chicken, turkey, and even tastes great on popcorn.

Yield. Makes a bit more than two cups, enough for about 12 pounds
of ribs.

Phyllis Knipp--Baker, Mt

http://www.nancyskitchen.com

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