In my last post I described the seasoning of the Char-Griller Barbecue that I purchased for Cooking-Outdoors. I really didn’t follow the process completely because I couldn’t wait to cook in it! I had a rack of St. Louis cut ribs that was just screaming at me to smoke’em.

Nothing fancy here just one of my favorite rubs and a rack of St. Louis cut ribs. After all the Char-Griller was hot and ready to go. Just add ribs and more wood for the fire!!!

The rub recipe I used is from Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. 

Just a very simple sweet/hot dry rub that goes very well with ribs:

Basic Barbecue Rub

1/4 cup coarse salt

1/4 cup (packed) brown sugar 

1/4 cup paprika

3 tablespoons freshly ground black pepper

1 tablespoon garlic powder

1 tablespoon dried onion flakes

1/2 to 1 teaspoon cayenne pepper

1/2 teaspoon celery seeds

Put the rub on about 1 hour before smoking to dry marinade the ribs. Depending on the size of the rack, smoke for about 4 hrs at 200°

“Get out of the kitchen! Light the fire! Start cooking outdoors”

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