Happy Holidays from the Breeze! And a special Breeze rub

Happy Holidays to everyone in BBQ land! We here at Tremore Breeze wish you and your loved ones a prosperous and delicious new year. Max Good of AmazingRibs.com requested Nathan’s rub recipe and his technique in smoking ribs with the Breeze. I thought I’d share his response to him. We hope you enjoy it!


Here’s my rub recipe and my overall rib smoking technique.

Rub ingredients
1/2 C sea salt
1/2 C black peppercorns
1/4 C chili powder
1/4 C light brown sugar
1/8 C mustard powder
1/8 C garlic powder
1/8 C onion powder
1/8 C paprika
1/8 C cayenne .. or to taste if you don’t like the heat
1 T cloves

I put all of the above in a burr coffee grinder and grind on a fine setting.  After grinding I toss in a bowl to make sure its all mixed. Grinding gets all the ingredients to be the same size so they stay more uniform when I put them on the meat and also finer powders are more flavorful on the tongue.

For the ribs, I start with either baby back or spare ribs.  I remove the silver skin from the back and trim the meat of any excess fat.  Even though the fat renders well when I cook the ribs, no one likes to bite into a glob of fat.

I use a shaker to evenly apply the rub to the front and back of the ribs, and then let them set out for 45 min to an hour to come up to room temperature.  Also during this time the salt draws out the water, which in turn dissolves the sugar…all before going in the Breeze.

For the Breeze, I cook ribs with a combination of 50% hickory chunks and 50% lump charcoal.  I light the Breeze and bring the temperature up to 250F.  I put the ribs in and cook them at 240-250F for 3.5 – 4 hours.  I never touch the ribs during cooking and I never wrap them.  I close the door and walk away.  At about 4 hours they are close to being fall off the bone tender.  I pull them and let them sit for 10-15 min before cutting.

This is exactly how the ribs you tasted were prepared.  I hope you get a chance to enjoy this recipe again soon!


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