The Captain's Shack Rib Rub
 Recipe Source

Author: Bob and Robin Young

Web page:

Actually, "The Captain's Shack" is a pen name. If I were to have a restaurant, that would be the name.

 Recipe Type
Rubs and Herbs
2 c    Dark Brown Sugar  
4 T    course Black Pepper, grind to "salad pepper" size  
1 t    Chili Powder  
4 T    Garlic granules  
4 T    Onion granules  
3 T    Basil, fine ground  
2 T    Lemon Thyme, fine ground  
2   Rosemary, fine ground  
  Dried Mustard  
  Tomato powder  
  Cayenne pepper (Optional, depends on how spicy hot you want it)  
3 T    Sea salt, course  
3 T    Allspice, fresh ground  
4 T    Nutmeg, fresh ground, about 1 nutmeg nut  
1 Add the brown sugar and paprika to food processor bowl. Pulse to mix thoroughly removing any lumps that may develop. One at a time, add each of he other spices and pulse thoroughly before adding the next. Place in an airtight container and use as necessary.
To Use:
1 Use this rub on pork or beef ribs. Remove the membrane. Wash the ribs and pat dry. Use a heaping amount of the rub on one side of the rack. Press into the meat. Let it sit until the moisture of the ribs start to soak into the rub - the rub starts to look wet. Carefully turn the rack over and repeat the rub process. Gently wrap the ribs in plastic wrap and place in the refrigerator for up to 24 hours. Remove from refrigerator and bring to room temperature before using.
To Smoke the Ribs:
1 Pre-heat the smoker to 210 F. Place the ribs on a rack, bone side down. Smoke for about 4 hours or until the internal temperature reaches 160 F. Remove from smoker and let sit for 10 minutes before cutting and serving. Serve with Chef's Review, "Salsa de Barbacoa" Barbecue Sauce.
Yield: 5 Cups
Preparation time: 15 minutes
Ready in: 15 minutes
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