Super smokers sweet and smoky dry rub ribs from Steven Raichlen's BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen

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Notes about this recipe

  • sarahawker on December 18, 2017

    Smoked these ribs on my BGE for 3 hrs. @ approx 250 degrees. Lovely smoke ring. I thought the flavor was fantastic and did not need any sauce. Kids and husband are sauce fans, their comment was that it tasted "ham-my" without the sauce. Would use this rub on chicken wings next. Very good.

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