No dry rub!? The key to good smoked ribs is a good dry-rub! Ribs don't come out of the pig pre-seasoned, you have to add it yourself!
Here's what I do:
3 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon cumin
1 tablespoon cayenne
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon dried leaf oregano
1/2 tablespoon dried thyme
Grind the thyme and oregano together with a mortar and pestle or food processor and then add the rest of the spices and sugar and grind or food process together until throughly combined.
Rub in the dry rub on all the ribs an hour before smoking and then do what you're already doing. If you didn't use any rub, even if you get them out and add it now it'll make them much better.
