I’m doing just that. Going to fire up the smoker tomorrow and get 4 racks going. Any one have any secrets they do for rubs and seasonings.
We love spicy in my house so I always smoke with chopped jalapeño chunks on them and I use svens sizzling sauce to top them off.
Also I have never smoked Chicken legs but can I do that in the same 225 heat as the ribs, if so how long
More of a dry rub fan myself when I do ribs. For seasoning I have used Butcher BBQ steak and brisket seasoning the last few times and they’ve been decent, although you would want to add something for heat if you enjoy spicy. I also have a homemade rub but that definitely won’t have the heat your looking for either.
We also tend to prefer a little more smoke flavor so I tend to gravitate towards hickory over most others I have tried. Just gives it more of a true smokehouse flavor to me. If I remember correctly my ribs usually take about 4 hours or so depending on meat/temp consistency. If adding sauce I usually do so 40-45 minutes before they come off to give the sauce enough time to become tacky and really stick to the meat.
As far as doing chicken legs at the same time, I’ve done just that a bunch of times myself. Usually just throw a probe in the thickest leg and pull at 165f. Some guys like to pull a little earlier as they will continue to cook for a bit once out of the smoker but I know I would never forgive myself if one of my kids got sick because I cut a corner.
Pork or Beef Ribs? If Beef Ribs, I like the suggestion of going with like a Brisket style rub, but if pork I like to use a combination of brown sugar, fresh ground black pepper, Cayenne Pepper, garlic powder
You certainly can do the chicken at the same time, but you will need to temp probe those for doneness. I am not sure how long they would take, but I would think it would be much quicker than the ribs themselves so you may have to check periodically.
Sounds like a feast!
I like Bad Byron’s “Butt Rub.”
One of my favorites is to take a quart of pure maple syrup in a saucepan and add as much Frank’s Red Hot as you desire. Cool it down until it’s to about the thickness of paint and then paint it on the Ribs about 30-40 minutes before they’re done so it glazes on. Sweet heat at its finest. Sometimes I crank the grill up to 500 at the end and use the heat to set it up more so it’s not as messy to eat.
Ive used “meatheads memphis dust” recipe for a dry rub and have enjoyed it. Just google it and it’ll be on the amazingirbs.com website (ps: it says not to but most times I leave out the rosemary). And I tend to use a bit more dust on my ribs than he calls for but i spill a bit too LOL.I dust mine and wrap in saran wrap overnight
I make a pretty good batch of it, and then put whats left over in a glass canning jar with lid and put it in the freezer for next time.
Seems to be just fine for awhile in there and its really good on a couple of pork steaks/chops too.
Really like this rub recipe
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe
Chicken legs or thighs can be done at 225 too, id guess about an hour. Internal needs to be 170-175 if I remember (I usually do whole chickens and marinate for up to 24 hours and smoke at 225).
You’d probably get some drippage putting them in at the same time with ribs, maybe put them on the lowest rack on one side of it so the juices dont drip onto a rack of ribs?
chicken skin will be pretty rubbery at 225.
you can always crisp it up on high direct heat at the end.
All we want to know is what time to be over?
I like to use a combination of brown sugar, fresh ground black pepper, Cayenne Pepper, garlic powder
chicken skin will be pretty rubbery at 225.
you can always crisp it up on high direct heat at the end.
x2 on both of these. I’d plan on starting the chicken at the end of the ribs time in the smoker, and then once the ribs are resting, crank it up to 300-350 so you get a nice crispy skin. You can use that rub on both of them too, or adjust for the chicken for a different flavor profile.
I like to run dry rubbed baby back ribs at about 250-275. Wrap them in foil after about 2.5 hours based on the color you want. Add a splash of beer, honey, barbecue sauce, or nothing at all and they’re usually done about an hour later. I use a toothpick to test tenderness. It should slide in easily and come out even easier. Any resistance when you’re pulling it out says they’re not done yet. I’m a big fan of Kosmo Q’s Cow Cover and Dirty Bird Hot as well as Plowboys BBQ Yard Bird and Bovine Bold. Cattleman’s Grill California Tri-tip rub is a good one on about everything, too. I used to follow this recipe to make my own but got into trying every brand I could find in a local BBQ/Butcher shop.
¼ cup brown sugar
¼ cup white sugar
¼ cup paprika
3 tablespoons salt
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder
All we want to know is what time to be over?
6pm dinner will be ready. Beans chicken ribs and a veggie of some form
Thank you every one for the input. I love reading others tips and tricks. I smoke alot but like to try new ways
Here’s mine. It’s pretty close to what Pat has. I did a tri-tip a week or so ago. It turned out well.
½ cup smoked paprika
6 tablespoons firmly packed brown sugar
4 tablespoons kosher salt
4 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons chili powder
2 tablespoons onion powder
2 tablespoons dried chipotle chili pepper
1 tablespoon cayenne pepper
1 tablespoon cumin
1 tablespoon dry mustard
1 tablespoon ginger
I like to soak my ribs in Dr. Pepper the day before smoking. Tender as tender can be. When and if you foil, add a little sriracha hot chili sauce, brown sugar and butter to the ribs. Heat and sweetness will hit you at the same time.
I like the killer hogs rub. I buy it in bulk 5# bags directly from them online. Great on pork and chicken
Use the 3-2-1 method for cooking time at 225 degrees. For the first hour don’t open the pit just let them smoke, for the next 2 hours spritz the ribs every 20 minutes with apple juice. After that 3 hours are up take the ribs and wrap in foil with butter, brown sugar and a little more apple juice. Smoke them for 2 hours in the foil wrap. Take out of wrap and finish in smoker for 1 hour. You can either sauce them for the last hour or just leave them plain. It’s the easiest way to cook ribs and know they will turn out nice and tender.
I’ve smoked ribs 100s of times was just looking for other people’s rubs and recipes
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My recipe:
Lots of brown sugar and open the seasoning cabinet to see what looks good today!
Did you upgrade from the Masterbuilt Ron?
I’m not smelling any smoke yet.
Did you upgrade from the Masterbuilt Ron?
Absolutely not. I’m a cheap ass and will rock it to its death. I did get a new webber charcoal tho.
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It seems like brown sugar is a staple in many rubs?? 
is there a reason?? Only place I like brown sugar is in a cookie. 
Well, We’ve seen the pics of how they could look like 
BUTT 
We haven’t seen the real ones yet. 
Just ribb’n ya Bearcat. 
I like the killer hogs rub. I buy it in bulk 5# bags directly from them online. Great on pork and chicken
X2 That stuff is great on anything
Best ribs I’ve made so far. Rub in Holy Gospel, saran wrapped overnight. Pellet smoker on high smoke for 3 hours and vacuum bag them up individually. Sous vide for 24 hours. At that point you can keep in the fridge for a few days or freeze for next time, but before serving get the coals going and slather on some of your favorite sauce and carmelize for a couple minutes on both sides. I’m a fan of St. Louis cut. Did 12 racks for the daughter Grooms dinner last fall, couldn’t believe the results.
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Looks good, but man – I thought I had to plan ahead just to smoke a couple of racks for 5-6. a 27 hr process is a whole other level! I realize that sous vide is set and forget and you can’t overcook but I think I’d go crazy looking at ’em bathing away and just wanna eat them.
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