The Secret Dry Rubs
These rubs are the ones I've been using for decades. Folks seem to like 'em.
Original Boca Boys - use this on pork, chicken, and lamb
- 6 tablespoons Granulated Garlic Powder
- 2 tablespoons Chili Powder
- 2 tablespoons Paprika (I use Szeged Hot Hungarian)
- 1 tablespoon Garam Masala - an Indian spice blend, made by McCormicks and others
- 1 tablespoon Cayenne Pepper
- 2 tablespoons Turbinado Sugar
Boca Boys Jerk Rub Recipe - use this on anything you want to jerk, even fish!
- 4 tablespoons Ground allspice
- 4 tablespoons Dried thyme
- 4 tablespoons Ground Scotch Bonnet Pepper Click here to buy them... cheap!
- 2 tablespoons Freshly ground black pepper
- 2 tablespoons Ground sage
- 1 tablespoon Ground nutmeg
- 1 tablespoon Ground cinnamon
- 2 tablespoons Garlic powder
- 4 tablespoons Brown Sugar
- 1 cup dried Chives
Boca Boys Brisket Rub - also good for beef ribs
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
Some other tips for ribs
- Always remove the membrane on the bone side of the rack. Yank it off
with the handle of a spoon or dull knife. It lets the fat render out.
- Don't glob the dry rub onto the ribs. Sprinkle it evenly with a light
coating on both sides.
- Let the ribs sit in the refrigerator overnight, wrapped in foil.
- Take them out and let them get to room temperature before you put them
in the smoker.
- Smoke 'em at 225 degrees for 5 to 6 hours until you can pick them up at
one end and have them crack in the middle. I use natural lump charcoal and
hickory chunks for the first 2 hours and then just lump charcoal for the
balance of the cooking time.