Rain or Shine it’s time for ribs. Not just any ribs. My husband’s Smoked Ribs. You’re in luck because I am sharing the recipe with you.
Not too long ago, someone gave my husband a rub that they thought was really good. We tried it and were taken back by how salty it was. It was so salty that we were not able to eat all of the ribs that we used it on.
The advantage of making your own rub for Smoked Ribs is that you control the quantity of the individual ingredients that go into the mix. If you or someone you love has hypertension, you can always cut back on the salt. My husband’s rub has only one tablespoon of salt = 7200 mg of sodium.
According to the Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels chart, for most people the maximum amount of sodium we should consume each day is 2300 mg. (Cooking Light has a good article about sodium if you would like to learn more.)
Now with the above information you may think that there is too much sodium in the rub, but keep in mind that this rub will cover at least two slabs of ribs. Though they are fantastic, you really should not eat that much.
A quick look at other rubs, our recipe has at least half the sodium. Bobby Flay’s recipe calls for 2 tablespoons. A copy cat recipe of Famous Dave’s Rib Rub calls for 1/4 cup of salt – that is 4 tablespoons. Are you surprised at how much sodium they have?
To make these Smoked Ribs, be sure to let them soak in a citrusy soda before hand. We used Mountain Dew, but I imagine that any will work.