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Beef rib

Dry rub

Ingredients

3 tbsp onion powder
3 tbsp white sugar
2 tbsp garlic powder
2 tsp Old Bay seasoning
1 tbsp black pepper
2 tbsp celery salt
2 tsp paprika
2 tsp oregano
1 tsp kosher salt
1/2 tsp cayenne pepper
1/2 tsp ground sage
1/2 tsp ground Nutmeg.

Lagniappe

Coat the ribs with olive oil/liquid smoke mix so the spices will stick better

Rub the seasoning in the meat good and place in refrigerator overnight.

Serve with sauce on the side. (If you need it)

NOTE: 3-2 1– smoking: Smoke uncovered for 3 to 4 hours, remove from
smoker, wrap in foil and place back in the smoker or 2 hours (during this
period you do not need to worry about the smoke. Remove from smoker;
add more chips, un-wrap the ribs and place back in the smoker to finish and
produce the “bark”, usually about 1 hour more.

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