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What is your "go to" rib rub?

I'm a huge fan of Plowboys BBQ. Bovine Bold on beef and Yardbird on EVERYTHING else (including yardbird, turkey, butts, ribs, country style ribs, pork steak, bacon, eggs, and Progresso lo cal soups.) I think I'm going to put Todd's kid through college single-handedly.
 
Yardbird and bone suckin sauce lately.
Yardbird is also good on fire roasted corn on the cob and popcorn. Just sayin.
 
SM cherry or sweet seduction are regulars around here.
I REALLY love Cimmaron Docs too though.
 
I tried Yardbird and I dont get what all the hype is about.

Gonna try the Emeril Rustic Rub smilligan66 recommended, seems like more up my alley, spicy savoury.


  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried thyme


Has anyone tried the Arthur Bryant rub they sell at Basspro? I heard they have a spicy rub. (sorry for hijacking!)
 
Rib Tickler

(like you need another suggestion LOL)

If it were me, I would be more confused with all these than when I originally asked lol
 
1) SM Season All as my first layer, pecan as the second layer followed by a layer of Sweet Seduction.

2) Season All and Cherry 50/50

3) Sweet and Spicy mix with cherry

4) Season All and Spicy Apple 50/50

5) BPS Sweet Money in-lieu of Season all above.

No particular order
 
This thread has me licking my lips.


I'm doing some spares today, actually.


I'm going to use up the remaining rubs I have on hand.......and then reload with some SM rubs. I've seen a lot of support for these here and elsewhere.
 
I have been using a mustard slather mixed with Stubb's Bar B Q That I apply the night before. And we get fantastic results, BUT I kinda want to start getting something of my own that I know whats in it.

I am nervous picking a new rub out of the 10 or so recipes I have. The over night marinade could be messed up by alot of salt (stubbs claims 115mg per serving)

And alot of rubs have sugar. Which could be awesome! But I feel the Stubbs is fairly forgiving if the heat gets a bit out of control, I don't know if I want to give that up. Stubbs doesn't list sugars in the Nutrition facts. Just salt, spices, garlic, paprika, onion
 
Lately my go-to for ribs has been Big Mista's Perfect Pork. Love that stuff! I use SM season all as a base layer first - let it sweat, then put on the Perfect Pork. :thumb:
 
I make my own. I would give a recipe but I don't have exact measurements and sometimes it varies based on my mood

but it consists of

Turbinado Sugar
Paprika
Cumin
Coriander
Garlic Powder
Onion Powder
Salt
Pepper
Ancho Chili Powder
Chipotle Chili Powder
Cayenne Pepper
Oregano
Thyme(occasionally)
Dried Mustard(if I have it on hand)
 
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