I loved the recipe and video for smokey Apartment ribs, and last time I was in Seattle I picked up some of your rib rub #1. I thought I might cobble together a recipe using that, instead of making my own rub. I ripped the membrane off, added .5% salt, and a small portion of the rub, maybe 4 tablespoons total for two racks of ribs. I cooked them on baking sheets, with a small amount of water, and wrapped in saran and foil. Once done, I added the liquid smoke and molasses mixture, and coated them generously with the rub, and tossed them in a hot oven, like in the apartment ribs recipe.
They were good, but the rub was quite strong, and too salty. I went back and looked, of an expected yield of 650 grams of apartment rib rub, salt is 150 grams, or 23%. I wonder, what is the proportion of salt in the Rib Rub #1? If it is higher, say 1/3 or something, clearly I made a mistake 'copying' one recipes format while using another main ingredient.
Thanks!
Oh, and the ribs made for ridiculously good sandwiches.
