Smoked Ribs Part 2: Jerked Dry Rub

I did not plan these dry rubs out or really even measure anything. I sort of just eyeballed the amounts of everything that I put on them. The one thing I was careful about was making sure no salt touched the ribs overnight. That would definitely dry the ribs out and lead to me looking like a dip shit.

The first dry rub was about a teaspoon each of: cayenne pepper, rosemary, thyme, and cinnamon.

I let this sit overnight in the refrigerator before cooking it.

Before throwing the ribs on the smoker I added about a teaspoon of salt and about two tablespoons of jerk seasoning. The jerk seasoning said it didn’t have any salt in it, but I don’t trust it at all.

This was the more successful of the two marinades. I left a half rack of this naked (no glaze) and it was independently delicious.