So I wasn't sure what section to put this in, and I decided on the Florida section.
I have 2 racks of spare ribs, and an empty smoker. I've smoked lots of brisket, and some pork shoulder, but not much ribs.
I want to make some ribs similar to the ones at Kojak's. Not sauced, just good seasoned, smoky ribs. Anybody made anything close?
re: andy huse
My God Andy!
Grande Rib Dinner (Center Cut), Parsley Potatoes & Baked Beans (or double Parsley Potatoes)...
Apple Cake w/Vanilla Ice Cream for dessert... (Do Not Not get the dessert...)
They're not normal BBQ ribs--- far from it...
They barely taste smoked... It's all about that gently seasoned mystery rub...
Yeah, they know me...
re: Mild Bill
You can always add sugar on after you put your rub on ribs. But I would suggest using a raw or turbinado sugar. You will know it by the commercial name of Sugar in the Raw at the grocery store. Raw sugar has a higher burn point that granulated or brown sugar has.
And most rubs do not contain a lot of sugar in them. There should be just enough to balance out the rub with the other spices and heat in it.