MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 02-26-2020, 10:26 AM   #1
Viticulture
Got Wood.
 
Join Date: 10-27-17
Location: Paso Robles, California
Default Pork rib rub rec

Looking for a rib rub recipe that isn't the typical sweet / hot combo. Don't get me wrong I love that combo but I need another rub. Short story long, we have a 94 yr old WW II Veteran neighbor that recently moved to an assisted living facility and says the food at the place is absolutely horrible. Says everything is bland and tasteless. When I mentioned that we should have him over for ribs (his fav) he really brightened up so we're picking him up today for an early dinner feast and ribs are on the menu. At any rate I plan on cooking a rack w/ the sweet / hot along w/ another rack of just a dry rub for him.

Anyone have a nice flavorful rib rub recipe they'd like to share? Thank you in advance.
__________________
22" Weber, two 14" Weber Smokey Joes (love 'em), and a LSG Mini
Viticulture is offline   Reply With Quote




Old 02-26-2020, 10:43 AM   #2
SirPorkaLot
Quintessential Chatty Farker
 
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
Default

Hard to go wrong with salt and pepper ribs
__________________
John: Sir Porkalot BBQ Team
*Humphrey’s Pint Elite*COS Stickburner *Weber Performer*Baby WSM (14.5")*Various Weber Kettles*Cast Iron Cue-Grill*Blackstone Griddle
Co-Owner of Naturiffic.com <<Shop here>>
SirPorkaLot is online now   Reply With Quote


Thanks from: --->
Old 02-26-2020, 10:47 AM   #3
Bigpappa1
On the road to being a farker
 
Join Date: 01-20-20
Location: Cedar Falls, IA
Name/Nickname : Zachary
Default

Quote:
Originally Posted by Viticulture View Post
Looking for a rib rub recipe that isn't the typical sweet / hot combo. Don't get me wrong I love that combo but I need another rub. Short story long, we have a 94 yr old WW II Veteran neighbor that recently moved to an assisted living facility and says the food at the place is absolutely horrible. Says everything is bland and tasteless. When I mentioned that we should have him over for ribs (his fav) he really brightened up so we're picking him up today for an early dinner feast and ribs are on the menu. At any rate I plan on cooking a rack w/ the sweet / hot along w/ another rack of just a dry rub for him.

Anyone have a nice flavorful rib rub recipe they'd like to share? Thank you in advance.

Oh my friend, do I have the recipe for you. I got kind of tired of the same thing and changed my recipe up a while back. I like it waaay more now. I'm happy to share, but just know that I am completely guessing at the quantities. When I first made it I made notes but they were vague. It was literally "some" of this, "less" of that, "more" of that. The idea was just so I would kind of have the proportions close and then nail down an exact measurement...which I never did. That said, I will tell it to you exactly how I use it, then give you what I estimate are the measurements my weird system would add up to.

- Ginger - a little (1 tsp)
- Dry mustard - a little (1 tsp)
- Cayenne - more (1 tbsp)
- Chili powder - extra (2-3 tbsp)
- Garlic powder - extra (2 tbsp)
- Minced onion - some (2 tsp)
- Hickory smoked salt - a little (1 tsp)
- Black pepper - some (2 tsp)
- Garlic salt - a little (1-2 tsp depending on your liking)

I know, I know; that's THE dumbest system in the world for tracking quantities. What can I say? It made sense at the time...

I have found this rub to be bold, savory, and hearty with a kick of spice. I also got tired of the sweetness and wanted something that was closer to Texas style but with a bit more going on than just S&P. This is my take. Call it Iowa style.
__________________
18" WSM - Weber 22" kettle - Saving to order a stick burner
Bigpappa1 is offline   Reply With Quote


Old 02-26-2020, 11:06 AM   #4
KevinJ
somebody shut me the fark up.

 
KevinJ's Avatar
 
Join Date: 07-09-15
Location: Pensacola, FL
Default

Quote:
Originally Posted by SirPorkaLot View Post
Hard to go wrong with salt and pepper ribs
Or Q-Salt, cooked these with just Q-Salt on the Kettle last Friday, no sweet, no heat, just good seasoning to compliment the meat.

Cooked at about 310 took 3hrs, did not wrap or spritz.





__________________
MAK 1 ⭐️ w/FlameZone
GDS 30G
Weber Performer w/Slow 'N Sear/Vortex
Weber Go-Anywhere

All American Moinkballer

Last edited by KevinJ; 02-26-2020 at 12:18 PM..
KevinJ is online now   Reply With Quote


2 members found this post helpful.
Old 02-26-2020, 11:12 AM   #5
Bigpappa1
On the road to being a farker
 
Join Date: 01-20-20
Location: Cedar Falls, IA
Name/Nickname : Zachary
Default

Quote:
Or Q-Salt, cooked these with just Q-Salt on the Kettle last Friday, no sweet, no heat, just good seasoning to compliment the meat.
I did not know this existed...I'm buying some right now...
__________________
18" WSM - Weber 22" kettle - Saving to order a stick burner
Bigpappa1 is offline   Reply With Quote


Thanks from:--->
Old 02-26-2020, 11:32 AM   #6
scp
is one Smokin' Farker

 
scp's Avatar
 
Join Date: 08-29-11
Location: Shawnee Ks
Name/Nickname : Barry
Default

I second the Q-salt reco...I did a three way shoot out...two typical rib rubs and Q-salt...consensous with the group was Q-salt.
__________________
WSW 22..Weber Performer..IQ110..Maverick ET732
scp is online now   Reply With Quote


Thanks from:--->
Old 02-26-2020, 11:43 AM   #7
SirPorkaLot
Quintessential Chatty Farker
 
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
Default

Quote:
Originally Posted by KevinJ View Post
Or Q-Salt, cooked these with just Q-Salt on the Kettle last Friday, no sweet, no heat, just good seasoning to compliment the meat.



Cook at about 310 took 3hrs, did not wrap or spritz.



That’s how I cook my ribs too, but I try not to make every post about Naturiffic lol
__________________
John: Sir Porkalot BBQ Team
*Humphrey’s Pint Elite*COS Stickburner *Weber Performer*Baby WSM (14.5")*Various Weber Kettles*Cast Iron Cue-Grill*Blackstone Griddle
Co-Owner of Naturiffic.com <<Shop here>>
SirPorkaLot is online now   Reply With Quote


Thanks from: --->
Old 02-26-2020, 11:46 AM   #8
SirPorkaLot
Quintessential Chatty Farker
 
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
Default

Quote:
Originally Posted by scp View Post
I second the Q-salt reco...I did a three way shoot out...two typical rib rubs and Q-salt...consensous with the group was Q-salt.


Thanks!
__________________
John: Sir Porkalot BBQ Team
*Humphrey’s Pint Elite*COS Stickburner *Weber Performer*Baby WSM (14.5")*Various Weber Kettles*Cast Iron Cue-Grill*Blackstone Griddle
Co-Owner of Naturiffic.com <<Shop here>>
SirPorkaLot is online now   Reply With Quote


Old 02-26-2020, 04:22 PM   #9
Viticulture
Got Wood.
 
Join Date: 10-27-17
Location: Paso Robles, California
Default

I'll have to use Bigpoppa1's recipe at a later date as I didn't have all the ingredients and just ordered Q-salt. For now I used a sample bag of Oakridge SPOGOS for one of the racks and the standard sweet / hot rub on the other. Went light on the SPOGOS because I've never used it before - nothing like using guests to test stuff on.
__________________
22" Weber, two 14" Weber Smokey Joes (love 'em), and a LSG Mini
Viticulture is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 02-26-2020, 06:03 PM   #10
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
Default

Kosher salt, fresh ground pepper, granulated onion, and granulated garlic (SPOG) works on just about anything in a pinch.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is online now   Reply With Quote


Thanks from: --->
Old 02-27-2020, 08:08 AM   #11
kls44
Full Fledged Farker
 
Join Date: 05-08-14
Location: Pensacola, FL
Name/Nickname : Ken
Default

Kosher salt, black pepper and cinnamon.
__________________
Weber Performer w/gas ignition and rotis; Weber Q300; UDS; Mini-WSM(SJS)
kls44 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:55 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, 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.
no new posts