Hand Rubbed Ribs recipe
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Hand Rubbed Ribs
1/4 cup brown sugar
1/4 cup paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. black pepper
1 tbsp. chili powder
1 tbsp. Cajun spice (optional, if you like it spicy)
2 tsp. salt (optional)
3 to 4 lbs. St. Louis Style Ribs

The guys at BBQ Express in Folsom, California, know their ribs – they should ‘cause they’ve been at it in the same location for 12 years!

Mix together all ingredients except ribs. Rub ribs generously with spice mixture. Place soaked chips in wood chip basket and place directly on coals or on gas grill over high heat. When chips begin to smoke, place ribs on grill over indirect heat. Cook for 2 to 2 1/2 hours, turning once or twice and adding more wood chips as necessary to maintain smoke.

Makes 4 to 6 servings.

 Pit Masters Mike Taylor and Floyd Cooper give the following tips for the best-ever ribs:

  • They prefer to smoke at 225°F. You may increase the heat to lower the cooking time.
  • Place a pan of water on the grill to provide additional moisture.
  • NEVER boil your ribs!
  • Create a smoker in your grill by placing wet wood chips on the hot coals. (Mike prefers almond wood chips for smoking to give meat an excellent flavor.)
  • Always place the coals off to one side of the grill to provide indirect heat to your meat.
  • Always remember: smoke imparts flavor, time equals tenderness!
  • Smoking ribs is all about experimenting with your “pit” as different pits will hold temperatures differently.