Quote:
Originally Posted by Volt
I like hickory smoke, but for the spices I use it is alomost to mild IMO. Gets lots in the pepper and red spices. The mesquite stands out a bit more. I keep the hickory and applewood for the times I don't do a rub and I'm just going for a lighter smoke and seasoning. Only used the applewood once.... sorta different.
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I try not to kill my ribs with a complex rub or a spicy one although I have had some that are delicious. I use some brown or turbinado sugar, garlic, onion powder, paprika, a bit of cayenne and salt and pepper. Nothing that's going to overwhelm the meat which is why I don't sauce my ribs either. I will put sauce out to accomodate those who enjoy it but I basically want to enhance the flavors of the rib with my rub and let the smoke come through. Tasty stuff......tasty stuff.