Whats your rub recipe for barbecued pork ribs?
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What better way to enhance time spent in the outdoors than to celebrate with a good meal. Rick Black shares recipes he’s developed from years of experience cooking in a cabin and camp with a Dutch oven, cast-iron, heavy foil, and grill. Rick’s recipes for meats (including domestic and wild game), seafood, and a variety of vegetables create something special for every meal.Terry Lee’s Dutch-Oven SausagesBubba’s Dutch-Oven BeansFish and Vegetable Skillet FeastOnion-Wrapped TatersFall Hunt Sweet Corn SoupBroken Porch Cabin CutletsCliff’s Canadian Bear SteakStone Grove PheasantCampfire Candy
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Create restaurant quality food in your own kitchen by flavoring your food with the smoky spice from all-natural American wood. America’s female grilling expert, Elizabeth Karmel, offers the first ever Sear and Plank system. This new, easy to use, line of wood cooking products are made in the USA from sustainable forests and designed to add that delicious and distinctive wood smoke flavor to quick cooking foods including fish, shellfish, pork, poultry, beef and game. The traditional barbeque of the Pacific Northwest has been adopted by the entire country. Cedar planked Salmon is honored because of its complex and wondrous flavor. There is no better presentation than serving the fish directly from the wood. Inspired from the dynamic taste of Cedar planked food, cooks world-wide use Pecan planks. Bring this delicious and wonderful taste home. Turn your dinner from ordinary into extra-ordinary with these Organic Pecan Planks. Fish or meat, can’t be beat when you use Grill Friends wood grilling products. Set of 2, 5-1/2-inch by 14-1/4-inch planks.
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In “Grilling with HomeBBQ.com”, Kevin Bevington (5 time FBA Team of the Year Champion) demonstrates cooking on gas and charcoal grills. He starts with the basics and then goes into some great food, including full recipes, and preparation. This DVD will include; Hamburgers, Steak, Chicken, Tri-Tip Roast, Pork Chops, Grilled Salmon, Shrimp, Stuffed Flank Steak, Baltimore Pit Beef, Pork Loin, and much more..This product is manufactured on demand using DVD-R recordable media. Amazon.com’s standard return policy will apply.
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J&D’s Mesquite Bacon Salt, 2.5-Ounce Bottle (Pack of 3)

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J&D’s Mesquite Bacon Salt is a gourmet seasoning salt that makes everything taste like real, delicious mesquite smoked bacon. Mesquite Bacon Salt is the most versatile seasoning in the cupboard, bringing the flavor of bacon to nearly everything. Mesquite Bacon Salt is excellent on grilled meats and fish, baked potatoes, scrambled eggs, sandwiches and soups, green vegetables and salads, pasta dishes, and makes popcorn irresistible. “Everything should taste like bacon” has become the tagline of our story. Really, is there anything that doesn’t taste better with Bacon Salt?
Elizabeth Karmel’s Grill Friends Organic Cedar Grilling Wraps, Package of 8

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The traditional barbecue-inch of the Pacific Northwest has been adopted by the entire country – cedar planked salmon. Five-years ago, you had a hard time finding cedar planks in kitchen stores and in most markets, you had to buy untreated cedar at lumber yards and have the wood cut into planks for cooking. Today, home cooks across the country can find these gourmet-inch planks in most stores and they are using them frequently. And, if you stick with the traditional salmon fillet, there is no better presentation than serving the fish directly from the wood – until now. Grill Friends introduces the latest grilling and kitchen innovation: Organic Grilling Wraps. These thin wood wraps are made from cedar and are used in a similar way as cedar planks. Like a plank, the cedar wraps must first be soaked to prevent burning. The soaking also makes the wraps flexible so that they can be wrapped around food. Grill Friends wraps are larger than their Japanese counterparts and perfectly sized for American portions. The wraps are designed for individual servings and make a dramatic presentation, whether you wrap the food or place the food on top. The sheets are disposable and make clean-up a snap. Package of 8, 7-1/4 by 8-inch wraps.

I don’t use a rub for bbq ribs. What I do is put my pork back ribs in a roasting pan with about 3 inches of water, sliced onions, garlic powder on the ribs, cover and cook for 2 hours at 300 fehr. Remove from oven, drain the remaining water, spread your favorite bbq sauce very thick on both sides of the ribs. Cook uncovered for another 2 hours at 300 fehr oven, or put on the bbq grill for 2 hours on low heat, and spread bbq sauce on both sides every 15 mins…..the meat falls off the bone
try emerils essence with brown sugar added thats what i do when im not competing and it makes an awesome rub.
Depending on how many pounds you are planing on cooking, the following would be enough for a 3 pound slab:
1 Tablespoon paprika, not Hungarian
1 Tablespoon garlic powder
1 Tablespoon ground cumin
3 Tablespoons brown sugar
2 teaspoons salt
2 teaspoons cayenne pepper
1 teaspoon black pepper
1 teaspoon celery seed
After you remove the membrane from the back side of the ribs, slather the meaty side first, rubbing the spices into the meat, then dust the bone side of ribs. I usually allow tis to set in the frig for about 6 hours before cooking. Of course then I brush the ribs with a mop sauce while they cook, then dip them into the finish sauce when they come off the grill.