Tomorrow is my one year divorce anniversary and my ex took the most valuable thing

Sam Kinison on Marriage:

Sweet Dry Rub for Ribs

6 tablespoons brown sugar
3 tablespoons paprika
3 tablespoons salt
3 tablespoons ground black pepper
2 teaspoon garlic powder
2 teaspoon mustard powder

Spicy Dry Rub for Ribs

6 tablespoons paprika
3 tablespoons salt
3 teaspoons ground black pepper
2 teaspoon garlic powder
2 teaspoons Onion Powder
1 teaspoon Cayanne pepper
use Habanero peppers or for more flavour Chipotle peppers (dried & smoked jalapeno peppers) to add real heat

For both recipes, mix all together and rub onto your ribs a good 4-12 hours before you start cooking to let the flavours penetrate the ribs. Also be sure to let the ribs warm up to room temperature before you start to smoke them or you’ll end up wasting a lot of time and smoke.

(Yeah I copied it from another web site. I only know how to burn ribs)

Don’t listen to Randy. Carrie won’t eat ribs.

There are a bazillion recipes on the 'Net. Check around, including FootTV, BBQ Bible and Epicurious. Here’s a page with ten of them." onclick=";return false;

I loved Sam Kinison what a loss.
Check out this vid, classic. Not for the meek, very very NSFW language.

That’s GREAT, Jay. I was looking for the clip most appropriate for this thread though and can’t find it:

Sam sits and the piano playing cocktail jazz and ruminates about how “I see now that it’s really NOT all about me, I SHOULD have spent more time thinking about you and our relationship. And I realize now that doing your sister was probably not a good idea either, really, I get it now. So I have just one question…WHEN THE F^&% ARE YOU GONNA GIVE ME BACK MY F*&-ING RECORDS!”

Just order some Dry Rub from Famous Dave’s Ribs. They have the best dry rub ever.

I thought you were going to be looking for a recipe for Schweddy Balls.

Seriously, my dry rubs are pretty simple, as I like to slow cook and bring the flavor of the natural rib taste (kind of like a minimalist approach in winemaking and allowing the terroir to speak…):

Rub all of these:
-Cayenne Pepper
-Chili Powder
-Touch of garlic powder

Then sprinkle a few dashes of hot sauce and rub in.

Every five minutes reach down to cup the family jewels and realize that your ex didn’t take
the most valuable thing :wink:


Serge, although I have been married. I have never had pork ribs let alone dry rubbed them. I wouldn’t even date a porker.

Thank you guys for the Kinison links. Unbelievable.

Hre’s my go-to copied eons ago from the web:

Best Ribs In The Universe - BRITU

Mix all ingredients thoroughly and store unused in moisture-proof container.

1 cup sugar
1 cup non-iodized table salt
1/2 cup brown sugar*
5 Tablespoons + 1 teaspoon chili powder
2 Tablespoons + 2 teaspoons ground cumin
4 teaspoons Accent (MSG)
4 teaspoons cayenne pepper
4 teaspoons black pepper, freshly ground
4 teaspoons garlic powder
4 teaspoons onion powder

  • Dried out lightly by exposing on cookie sheet room temp, several hours, or in slightly warmed oven.

Sprinkle meat two hours before cooking with rub and allow meat to come to room temperature. Do not over season. A good overall dusting of the spices is all that’s needed. The spices will become a nice red, liquid coating after sitting for about an hour, if you used the proper amount.