Submitted by a loyal reader of our newsletter, Muffy, who cooks on a Big Green Egg charcoal barbecue. She says that her rib rub recipe below works well on both ribs and ham. Take special note of the 'apple juice' tip at the bottom of Muffy's recipe - this is a technique used by many competition barbecuers and can be very effective in keeping your ribs moist.
Muffy's Rib Recipe
Muffy's Rib Rub Recipe1/2 cup brown sugar 1/4 cup of turbinado sugar 1 Tbs. onion powder 1 Tbs. garlic salt 1 Tbs. paprika (any kind will do) 2 Tbs. parsley 1/2 Tbs. cumin 1 Tbs. ground mustard 8 twists of cracked pepper (using pepper grinder) 6 twists of sea salt (using salt grinder) 1/2 Tsp. chili powder
If you would like your ribs spicy by all means add cayenne pepper as well . You will also need some french's mustard and apple juice or apple cider which ever you have in the cupboard will do just fine.
Mix all dry ingredients together and set aside. Prepare your ribs by removing the outer grey skin then rub your ribs with the french's mustard front and back (not too much just enough to coat so the rub will stick). Now apply rub to ribs front and back. Place on barbecue for about 3 hours on indirect heat, 220 should work just fine. Within the 3 hours every hour spray ribs with the apple juice to keep moist while grilling..... after ribs are done brush on your favourite barbecue sauce and grill up for a few minutes just to heat sauce. Remove cut and enjoy.... YUMMO... Good luck and enjoy.....