As many of you know I love grilling/smoking/barbecuing up just about anything. So this next post is dedicated to that. Let’s first start out with my rub. I’m going to give you a picture of all my ingredients, but a chef will never reveal his signature recipe. Some of you may have been lucky enough to get this recipe at one point, but you have been sworn to secrecy. This rub is sweet and its spicey. I change it up from time to time to give it either more of a sweet taste to it or if I’m craving the spice then I add more heat to it.
It all depends on what taste bud is screaming at me to feed him. Sometimes I will go right in the middle. While at times I will go heavy on the sugars and cinnamon to give it an extra sweet taste. If my spicey taste buds are yelling at me to feed them then I go heavy on the chili powder, cayenne pepper, and paprika. Recently I’ve added a new twist and thrown in some ground clove and some ground coffee. My base is always light brown sugar or dark brown sugar. So with that I give you my ingredients:
After the rub is made it’s time to prep the meat. This time it’s going to be Pork Loin Back Ribs. A little bigger than Baby Backs and meatier than Pork Spare Ribs. After taking the membrane off the back side of the ribs it’s time to smother them in mustard. The mustard helps bind the dry rub to the meat and the ribs.
Once the meat is all lathered up and massaged with the mustard it is time to generously rub the meat with my dry rub concoction. Every inch of meat and bone will be smothered with this rub.
Once the meat is lathered up, smothered up, soaked up in the glorious dry rub it is time to wrap them. I double wrap mine in tin foil and then let sit in the fridge for at least 24 hours. Once they are done marinating I bring them out and let them get to room temperature. Just going to wait for the smoker to get going so stay tuned………
Until Next Time,
Spiral Out
Hoos' Kitchen 
That looks awesome.
Live Well, Laugh Often, Love Much Ann