Dave’s Smoker Baby Back Rib Rub Recipe

Check out this thick, crusty rub - YUM!

Hey Granite folks.  Many of you know how much my wife loves her baby back ribs. She grew up near St. Louis so she’s pretty spoiled when it comes to getting good ole’ smoked BBQ. Whenever we go back to visit her relatives down there it’s fun to watch her plan out what I call her BBQ world tour. But the one place we cannot miss is Pappy’s Smokehouse. They have some of the best BBQ I’ve ever tasted!

When I got my Masterbuilt 30″ electric smoker for Father’s Day last year, one of the first things my wife requested was that I make some baby back ribs. I’ve tried other things, my favorite being smoker mac and cheese. While I thought my first batch of ribs were pretty darn good, she wasn’t satisfied.

Like I said before, SHE’S SPOILED.

So, I’ve spent the better part of a year working on this recipe to get it as close to Pappy’s rub as I possibly could. If I thought they’d actually give me the recipe for their rub, I’d pay they just about anything for it – yes, it’s that good.

I know that a bunch of you guys have asked me to post it so here it is – enjoy.

Dave’s Smoker Baby Back Rib Rub Recipe

1 cup of sugar

1/2 cup of brown sugar – packed

1/3 cup of sea salt

2 T. onion powder

2 T. garlic powder

2 T. paprika

3 T. red chili powder – get the good stuff from New Mexico

2 T. ancho chili powder

2 T. cayenne pepper

2 T. black pepper – best if freshly ground

1 T. crushed Rosemary – dried

2 T. crushed Thyme – dried

2 T. ground cumin

1 T. nutmeg

1 T. allspice

 

Get yourself a big bowl and mix all of the ingredients together. I find it best if I get a Tupperware bowl with a snap on lid. Then all you have to do is to shake it all up until it is all mixed together. You can keep this for months in your pantry and use it when you need it. Just make sure you have an air-tight container so no moisture can get in.

Get a long, deep casserole dish and spread about 1/4 of the rub on the bottom. This recipe makes enough rub for two baby back rib slabs. Just put in a slab and pour some more of the dry rub on top and, you guessed it, RUB it onto your rib slab on both sides until you have a thick crust. For best results you should make sure your slab is a little damp so it holds the rub.

Set these in the fridge for at least 24 hours – the longer you leave the rub sit the better the taste. We typically leave ours in our fridge for 2 days for best results. Now, get them out and smoke em’ up with some of Pappy’s famous sauce – these you can buy online, or head to Pappy’s if you are anywhere near St. Louis and pick some up for yourself.

You can use this on just about any pork and it will come out tasting incredible – as close to Pappy’s rub as I can get and it keeps my wife happy.

 

 

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