Pork ribs, Annie..

that rub, it looked acceptable with the only wexception of the sage. Im a bit of a purist on ribs. The onliest way I want them done is with a rub that is low on salt and not too heavy with overwhelming spices (no cumin, sage, 5 spice, or cloves) anything else in combination is good. The rub is merelya way to barbecue or slow cook ( which should only be done if there is a major blizzard with 5 ft of snow around the wood burning pit).

The final half hour on the pit is when i mop with several different thin sauces (I like Piedmont Carolina or KC style ).

Im not much on baby back ribs if push came to shove. I like good ole spare ribs they are more variable in their presentation and their taste is usually more "porky". Its the same thing wioth steaks, filets are very tender but tasteless, while a good porterhouse is wewhere the flavor is.

I actually dont use a reipe for my rubs. I usually make about 5 pounds of the stuff and work off it for several months.

GArlic powder ABpout 1 jar)
sugar .1/2 cup
salt,1/8 cup
pepper 1/8 cup
hot pepper powder, 2T(I use Mombasa)
paprika 1/8 cup

This is pretty much it .I rub it on night before and let the rub sit on the meat before barbecuing. At the end I put on the sauces , usually watered down so that Im not putting on a thick mass of sugar syrup. I like STubbs Sauces and I look to see whether there is NO CORN SYRUP in the mix. Everything seems to have corn syrup in it and that pisses me off. Ive noted that several friends and their kids are allergic to corn syrup in some degree or another.