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I like to brag about my husband’s grilling skills, or as I’m now calling him, “Blackberry Dude.” He loves that name, I promise. This rib rub is his piece de resistance. (PS- YES, that is bacon wrapped corn. You’re welcome).
It is pure perfection: smoky, sweet and savory. We seriously considered keeping this recipe for ourselves on the off chance that we could bottle it and sell it someday!
You certainly aren’t limited to rubbing this on ribs. It’d be perfect on just about any large cut of pork.
Blackberry Dude smokes these ribs over pecan wood at 250 degrees for 5 hours. They are A-MA-ZING. You could also grill them, here’s an excellent guide.
Craig swears by these tips, some of which go against conventional barbecue wisdom