Super Radical Rib Rub Review

For some, smoking ribs can be rather elusive. First you need to get the ribs (by far the easiest part). Then you need to decide on what kind of rub you are going to do; whether you use a dry or wet rub. Oh, and you need a smoker and you can’t forget on your cooking method. To say the least, for a first time food smoker like myself, it was a bit overwhelming, but don’t you worry, I got it all squared away.

I went to a local big box store that had a good deal on a three pack of pork baby back ribs. As for the rub choice, well, that was easy. I went with Paleo Nick’s brand new Super Radical Rib Rub. It is a dry rub with not a lot of fluff to it but it packs a punch of amazing flavor. And, for those on the Paleo diet this is for you: no sugar, MSG, or gluten AND low sodium. So, whether your health conscious or just looking for a rub with no fluff but a mouth-watering flavor, this is a great choice.

As for the smoker, I pulled out the Camp Chef Pellet Grill & Smoker, grabbed some alder pellets and away I went.

The first thing I did was peel the membrane off the back of the ribs. Then, using a cookie sheet to hold the ribs and rub, I made sure to cover every square inch of the three racks of ribs. While I was getting this done, the Pellet Smoker was turned 225 (I kept it at this temp the entire cook time) so it could get to temperature. About 7-10 minutes later, ribs are covered and Pellet Grill is ready!

My cook method I used for the ribs was a 3-2-1. Three hours unwrapped, two hours individually wrapped in aluminium foil, one hour unwrapped. After the 2 hours of being wrapped, I made sure to pour the meat drippings in to a cup. After unwrapping the ribs, I used the drippings as a baste.

The last and final part, after the one more hour of unwrapped cook time, was letting the ribs rest. I placed them in a steel container and covered them with more foil. The ribs rested for 20-30 minutes. This last step is an all to often missed step that can make an average cooked cut of meat taste great. Allowing the meat to rest, while tented or covered, lets the meat finish rising in temperature and lets the juices settle. All of this means a better tasting meal.

So, what were the results of this cooking adventure? Well, after taking photos of the ribs, they lasted about six minutes. All three racks of ribs were gnawed to the bone in under ten minutes. Best part, no BBQ sauce needed. Just a drink and some paper towels. Would we recommend the use of this rub? Is the sky blue? 😉

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