Page 315 - C:\Users\ralph\Documents\Flip Book\

Pappy’s

Famous St Louis rub

Ingredients

For 2.5 lb, loin back ribs

1.5 tsp Oregano
1 tsp thyme
½ tsp dried basil
½ tsp dried marjoram
½ tsp granulated onion
½ tsp granulated garlic
½ tsp paprika
½ tsp black pepper
½ tsp salt

Lagniappe

This rub from the most famous Bar-B-Que joint in St Louis is a great go-to
recipe for Pork ribs and roasts. If you are cooking ribs, remember to remove
the membrane from the back side of the rack, rub the meat down good with a
medium coating of rub (about 2 tbsp per slab). Cover with a handful of
brown sugar, and let set at room temp for at least 30 min, over night is better.

Wrap the meat in plastic wrap or large storage bag and refrigerate overnight.
Remove the meat from the refrigerator and allow it to dry before smoking.
Smoke at 250 for four hours.

This rub can be stored indefinitely in any sealed container for months.

315