first time smoking spare ribs need advise on rub and sauce
Im planning on smoking some pork spare ribs for the first time this weekend on my uds and need some input on rubs and sauces. I can find lots of info on sweeter rubs and sauces but im not a big fan of sweet ribs are sweet bbq period. Im more of a vinager or mustard base sauce kinda guy.I can live with a little sweet but not a lot so what are some suggestions on a rub or sauce that would work for me? Also any other tips to make this cook a success would be great.
Below is a suggestion for a basic homemade rub.... and then a homemade sauce..
3/4 cup brown sugar
1/4 cup paprika
1/4 cup kosher salt
2 tbsp. granulated onion powder
2 tbsp. granulated garlic powder
2 tbsp. ground oregano
2 tbsp. coarse ground black pepper
1 tbsp. ground white pepper
1 tbsp. chili powder
1 tbsp. ground mustard
Other items to add for flavor / heat
1 tsp. cayenne (adjust to your liking, you may add more)
1 tsp. cumin
1 tsp. ancho or chipolte powder
1 tsp. ground celery seed
Combine all ingredients and mix thoroughly.
Chris Lilly's Six-Time World Championship Pork Shoulder Rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
Combine all ingredients and mix thoroughly.
Basic BBQ Sauce
1 cup red wine vinegar
2 tbsp brown sugar
2 tbsp worcestershire sauce
1/2 cup ketchup
1 teaspoon paprika
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tsp olive oil
1 small onion, minced fine
2 cloves garlic, minced fine
Sauté onion and garlic in olive oil in a saucepan. Cook until transparent. Add vinegar and bring to low boil, add salt, pepper, paprika, and mustard, mix well. Add sugar, worcester sauce, ketchup, and simmer over low heat for 15 minutes. Serve warm or baste while warm
Ingredients you can add to any sauce to add additional flavor:
(only add one ingredient at a time so you can see what changes have taken place before adding others)
• Apple Juice
• Peach Nectar
• Orange Juice
• Lemon Juice
• Orange or Lemon Zest
• Prepared Mustard or Ground Mustard Flour
• Black Pepper
• Ancho or Chipolte Powder
• Ground Celery Seed
• Thyme or Lemon Thyme
• Worcestershire Sauce
• Granulated Garlic
• Granulated Onion
• Cayenne Pepper
Basicly anything that appeals to your personal taste can be added to change the existing flavor profile.
Blus' Pork Rub for the BBQ Challenged
1 4 oz bottle Sweet Paprika
1/2 a 4oz bottle Sugar( what ever kind you have)
1/2 a 4 oz bottle of Kosher salt
1 Teasp celery salt
1 Teasp Granulated onion
1 Teasp Granulated garlic
1 Table sp Mrs Dash Lemon pepper
1/2 tsp (or to taste) Cayenne pepper
1 Teasp Ginger
1 Teasp mustard powder
BluDawg's Wild Hawg Gravy
1 quart apple cider vinegar
1 20 oz bottle ketchup
1/4 cup worcestershire sauce
2 tsp liquid smoke
1/4 cup paprika
1/3 cup molasses
1/3 cup sugar
1/2 cup corn syrup
1 Tbl Black pepper
1 Tbl onion powder
1 Tbl season salt
1 Tbl chipolte powder
2 Tbl red pepper flakes
1 tsp cinnamon
1 tsp all spice
1 tsp cumin
1 tsp mace
Slowly heat in a non reactive pan to a low simmer. Simmer 15 min allow to cool and bottle. Makes 1/2 gal + a pint.
I will just throw this out there... I love spares rubbed and smoked but with no sauce.
+1 for Chris Lily's pork shoulder rub
Also, I will add that going with salt and pepper with hickory smoke has worked for a whole lotta people for a long time. If you like garlic then add some granulated garlic to the mix and be done. After that, you'll either be happy or you'll have a better idea on what you wanna do next time.
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder
Tough to go wrong with a simple salt, pepper, onion and garlic rub, really lets the flavor of the pork shine......as for sauce, I will use it occasionally, just brushed on lightly, but I have gotten to where I really like them without the sauce as well.
Thanks for the recipes everyone. I think I will just forget about sauce this go around and keep it simple.
I posted this on another thread.
Along with the normal rub ingredients(minus sugar which I blend to order depending on application) I grind anise, fennel, star anise, coriander, allspice, a couple of clove pods and smoked paprika for my universal rub mix.It works for me in roasting, blackening and anywhere a rub is called for.I was able to get the recipe from Paul Prudhomme`s Sous chef back in the early 80`s when I was a young cook.Like anything in cooking adjustments have to be made depending on the quality and age of the seeds and spices.
I keep mine simple S&P a little garlic and rosemary Hickory, served dry. The recipes above are for when I cook for the uneducateded seems to be what the masses like:crazy:
I smoked some st louis pork ribs last weekend using hickory wood chunks...(good pork from a good farm butcher ... was a black pig breed)
I used a rub of salt/fresh ground black pepper, onion granules, celery salt, paprika, garlic powder, crushed chilli, brown muscovado cane sugar and a pinch of dried oregano
after 3hrs, I wrapped in tinfoil with some fresh apple juice and cooked for a further 2 hrs, then added a bit more rub and cooked without foil for 1 hr, or until nearly done
for the last 5 minutes of the cook, I glazed with maple syrup on a higher heat turning and basting frequently so that the maple syrup did not burn....
everyone enjoyed that .... not too sweet with a slight 'kick' from the rub ...
best ribs that I have smoked, but I'm new to this and still learning
I use Lawery seasoning salt t, then sprinkle with garlic powder(not salt) then some Old Bay, a light sprinkle of brown sugar , it works for me
|All times are GMT -5. The time now is 04:43 PM.|
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.