Are you a saucy person, or do you prefer a good rub?

Mmm, dry rub.

DRY RUB FOR RIBS

2 tbsp. paprika

2 tbsp. light brown sugar

2 tbsp. salt

1 tsp. ground red pepper

1 tsp. dry mustard

1 bay leaf

Combine ingredients in food processor or blender. Process until bay leaf is pulverized and mixture is thoroughly blended. Store in airtight container. (An empty spice bottle with shaker top is perfect.)

Rub on ribs, pork roast or whatever you like. Let the meat sit in the refrigerator for about an hour. Then cook as you normally would. This gives the meat a delicious barbecue flavor without the mess.

I prefer a dry rub. I may take a bit of sauce to dip a bite or two into when eating, but only if it's thin and vinegary. This is a pretty good rub, just don't get in a hurty and get your smoker too hot or that sugar will burn!

Smokin' Big Dawgs Sweet Rib Rub

1 C. Brown Sugar

1/3 C. Paprika

1 Tbsp. Black Pepper

2 Tbsp. Kosher Salt

1 Tbsp. Garlic Powder

1 Tbsp. Onion Powder

2 Tbsp. Lemonade Mix (with the sugar added)

6 racks of ribs, baby back or spare

Mix all ingredients in a bowl. Rub generously on both sides of ribs 15 minutes before cooking. Makes enough to do 5 to 6 full racks. Does not store well, tends to clump.

Smoke ribs for about 3 hours, adding wood and charcoal (if useing charcoal) as needed. Ideally you want to have just a light amount of white smoke coming from the exhaust of the smoker. After 3 hours remove ribs from smoker and wrap in heavy duty foil. Return to smoker and cook for 2 hours. No need for any more wood, just heat. Remove ribs after 2 hours and remove foil. Return ribs to smoker and baste with sauce. Cook about another hour.. Ribs are done when you can hold a full rack in the middle with one hand and it will bend but not crack or break.

--Big Dawg Mike on Copykat.com

I prefer a good rub and then marinate over night in the refigerator. The flavors are absorbed into the meat and flavor it much more than a liquid sauce. The salt and spices not only flavor the meat but help to form a crusty outer coating on the meat that seals in juices.

You can always add your favorite barbeque sauce afterwards if you desire.

Adding sauces to the ribs causes flame ups and a burnt charcoal coating on the ribs due to the sugars in the sauce dripping onto the coals or flames.

Memphis Dry Rub Ribs

2 tablespoons paprika

1 tablespoon black pepper

1 tablespoon dark brown sugar

1-1/2 teaspoons salt

1-1/2 teaspoons celery salt

1 teaspoon garlic powder

1 teaspoon dry mustard

1 teaspoon cumin

1/4 teaspoon cayenne pepper

1 teaspoon instant coffee (Folgers crystals)

http://www.bbqu.net/season3/307_4.html#dry_ribs

The cumin and coffee add an earthy flavor to the ribs.

Rub! I have my own recipe that is always a work in progress.