nearly perfect rectangle shape, with even spaces between the bones as well as some beautiful white marbling scattered on the top. There are two main rules I use
when creating rubs: The salt rule and the heat index rule. The salt rule is pretty self-
explanatory, but quite easy to break. An over-salted rub can not only make your guests wince and fight for a turn to drink from your garden hose, but it will also pull out moisture from the meat while it sits prior to smoking. The heat index rule is also quite
simple. Unless you’re going out of your way to spice up your guests’ lives, take it easy on the spice. You may be a heat freak, but if the people you’re cooking for aren’t, they won’t be able to bypass the spice and taste all the hard work, preparation and time you put into your ribs. Once you have perfected your
rub, generously sprinkle it on the bottom (removing the membrane is up to you, but I prefer to score it) and top of your ribs, massaging the rub as you go. Practice with the amount that you prefer (I go light on the rub for the smoking process and add more after the ribs are done). All you need to do now is load
your smoker with your wood of choice, set it to 220 degrees and forget about the ribs for 5 hours or so.
Have fun, and barbecue up!
St. Louis BoneDust Rub 1 Cup Brown Sugar 1/2 Cup Kosher Salt 2 Cups Hungarian Paprika 1 tbsp Ground Cumin 2 tbsp Granulated Garlic 3 tbsp Granulated Onion 2 tbsp Chili Powder 1 tbsp Ground Ginger 1/2 tbsp Cayenne Pepper 1 tbsp Montreal Steak Spice
Rob Plummer is Pit Chief at Fatboys Southern Smokehouse
www.bounder.ca BOUNDER MAGAZINE 55
Ottawa’s Oldest Sports Bar & Restaurant 613-232-4217
www.theprescott.com 379 Preston Street, Ottawa
Certified Home Inspectors • wood energy technical trained • plumbing & electrical • on site report • construction consulting • wood stoves & fireplaces • Canadian Lumbermans Association trained
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836.6500
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