Dry Rubbed Ribs.

BBQchef33 · 09-20-2005, 12:52 PM

Few nights ago there was a show that had a review of a bunch of KC BBQ joints. i dont remmeber any names, wasnt paying that much attention.

One joint looked interesting, dry rubbed the ribs by dipping them in sugar water and then dredging the racks in a bus box full of rub. The ribs come out heavly coated almost as if they were breaded.

First thought, damn thats ALOT of rub.

They cook over hickory and apple, never mop or spray.

Then when almost done they give them a mop with their sauce and then dredge them again

in the rub and toss them on a hot grill for "less than 30 seconds".

Ok.. if i dredged a rack of ribs in ANY of the rubs i have, just once, they would be ruined. These guys do it TWICE! Then serve the ribs DRY. As in coated in DRY rub, slightly charred or crystalized from the final blast on the grill. I would think you'd be crunching on rub and tasting very little of the meat.

I would like to try it. Has anyone done it or seen it?? .. Need some ideas on a rub that is mild enough to do that with, without becomming overpowering. Looked good, and the patrons really raved about the place. (Arthur Bryants maybe?)

Qczar · 09-20-2005, 01:03 PM

Something without too much salt. Then the spices are just a matter of taste.

thillin · 09-20-2005, 01:13 PM

What, Phil needs rib rub?

pass it on!

BBQchef33 · 09-20-2005, 01:19 PM

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!

Just if someone knows what is a good HIGH VOLUME rub, i would appreciate THE NAME.

now u behave or i will be sending u a jar/case/truckful of pickles.

rbinms33 · 09-20-2005, 04:30 PM

Phil.....the Rendezvous restaurant down here is famous for their dry ribs and they put the rub on pretty heavy. I found the recipe online but it sure seems like a lotta salt.
1/2 cup salt
1/4 cup pepper
1 Tbsp garlic powder
1 Tbsp oregano
1 Tbsp celery seed
1 Tbsp paprika
1 Tbsp chile powder
I tried dredging mine in rub like that and EVERYONE complained they were too hot. The rub I used was one part each of salt, black pepper, granulated garlic, chili powder and half part each of cayenne and paprika. I'm sure if I had left the cayenne out everything would have been fine but I didn't think about it at the time and just like when cooking the ABT's, I thought the heat of the cayenne would have "cooked out".

If you want to try the "actual" Rendezvous seasoning instead of that recipe above and can't get it up there, let me know and I'll send you some.

Jeff_in_KC · 09-20-2005, 06:21 PM

Give some of Jay's rub a try... very little salt at all in those. My guess is a lot of sugar and little salt in those restaurant ribs. If you see the show again, see if you can figure out which restaurant and I'll go check it out for you.

I wouldn't get too worked up over how they do their ribs in the restaurants. Remember ours are better anyway. At least I was told mine are better than Gates ribs.

BrooklynQ · 09-20-2005, 07:36 PM

Quote:

Originally Posted by BBQchef33

Few nights ago there was a show that had a review of a bunch of KC BBQ joints. i dont remmeber any names, wasnt paying that much attention.

One joint looked interesting, dry rubbed the ribs by dipping them in sugar water and then dredging the racks in a bus box full of rub. The ribs come out heavly coated almost as if they were breaded.

First thought, damn thats ALOT of rub.

They cook over hickory and apple, never mop or spray.

Then when almost done they give them a mop with their sauce and then dredge them again

in the rub and toss them on a hot grill for "less than 30 seconds".

Ok.. if i dredged a rack of ribs in ANY of the rubs i have, just once, they would be ruined. These guys do it TWICE! Then serve the ribs DRY. As in coated in DRY rub, slightly charred or crystalized from the final blast on the grill. I would think you'd be crunching on rub and tasting very little of the meat.

I would like to try it. Has anyone done it or seen it?? .. Need some ideas on a rub that is mild enough to do that with, without becomming overpowering. Looked good, and the patrons really raved about the place. (Arthur Bryants maybe?)

Daisy May's IN NYC makes a great dry rib rib. I'll see if I can find out how they do it.

The_Kapn · 09-20-2005, 11:27 PM

Quote:

Originally Posted by BBQchef33

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!

Just if someone knows what is a good HIGH VOLUME rub, i would appreciate THE NAME.

now u behave or i will be sending u a jar/case/truckful of pickles.

Phil,
If you are looking for a larger volume rub source at a reasonable price--
Take a look at Kevin's (HomeBBQ) gallon size rubs.
I bought beef (also a great all-purpose) rub for $30--less a Brethren discount (I think that offer is still good) plus a little shipping.
Great stuff!!

Also Myron Mixon (Jack's Old South) sells his rub in 25# batches for a reasonable cost.
Also--great rub.
Chad has the details on Myron's rub supply.

If this is the info you are looking for--I am sure that there are other suppliers out there for larger batches.

In the case of Kevin's or Myron's rub--I doubt I could ever buy the spices and create a gallon or 25# for the cost, without a "bulk" supplier like they use.

VERY COST EFFECTIVE, IMHO.

Hope this is what you were looking for!

TIM

Mel · 09-30-2005, 12:17 PM

Phil
I saw a part of the show tue. 9/27 takeing cooked ribs they covered them heavy with rub again before they leave the kitchen, then the show moved to wet ribs. I had some where to go so that was all i saw.

Travel Channel
Food Wars: Barbecue
Original Airdate--May 14 2004

Bill-Chicago · 09-30-2005, 02:07 PM

http://www.grubrub.com/order.pdf

BrooklynQ · 09-30-2005, 02:11 PM

Here's another recipe for dry ribs.
http://www.theworldwidegourmet.com/c...rk/memphis.htm

And another from Rick Browne - BBQ America

MEMPHIS DRY RIBS Summary
Print this recipe:

Total Calories: N/A Total Fat: N/A Saturated Fat: N/A Total Fiber: N/A Total Carbs: N/A Net Carbs: N/A 2-3-pound slab of pork ribs
Rub:
1/2 cup paprika
1/4 cup black pepper
1/2 cup garlic salt
1/2 cup brown sugar
2 Tbs. chili powder
1 Tbs. oregano
Basting spray:
1/4 cup lemon juice
1/2 cup olive oil
1/2 cup beer
1 Tbs. A1 sauce

MEMPHIS "WET" RIBS

2-3 pound slab of pork ribs
Basting spray:
1 cup apple cider vinegar
1/4 cup balsamic vinegar
1 cup white wine
Rub:
1 Tbs. paprika
1 Tbs. onion salt
1 Tbs. garlic powder
1 Tbs. brown sugar
1 tsp. cumin
1 tsp. black pepper
1/2 tsp. cayenne powder

The smoking/cooking method is the same for both styles of ribs.

Put a generous amount of rub on ribs, massaging it into the meaty side of the rib, and put them on oiled grill rack in a smoker for 4 hours at 165 degrees F.

Baste the ribs once or twice an hour with basting spray. When meat has pulled away from bones by about 1/2-inch the ribs are ready.

Remove them from the smoker

DRY RIBS: Sprinkle on more rub and serve.

WET RIBS: Generously coat with your favorite barbecue sauce and serve.

http://www.barbecueamerica.com/recip...ed=94&cat=free

Bill-Chicago · 09-30-2005, 02:28 PM

Looks good BQ.

Hope Chad doesnt see the 165* or he'll call the health department

chad · 09-30-2005, 04:55 PM

"Hope Chad doesnt see the 165* or he'll call the health department"

I don't have a problem with you farking up ribs - it's your business!

If you like tough, sour ribs, have at it!

Bigdog · 09-30-2005, 06:30 PM

Quote:

Originally Posted by willkat98

Looks good BQ.

Hope Chad doesnt see the 165* or he'll call the health department

Shouldn't that say to 165?

qman · 09-30-2005, 06:39 PM

Quote:

Originally Posted by Bigdog

Shouldn't that say to 165?

Got to. more like 4 days than 4 hours to cook at 165 pit temp. Too hot to cold smoke, to low to cook.

09-20-2005, 12:52 PM	#1
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	Dry Rubbed Ribs. Few nights ago there was a show that had a review of a bunch of KC BBQ joints. i dont remmeber any names, wasnt paying that much attention. One joint looked interesting, dry rubbed the ribs by dipping them in sugar water and then dredging the racks in a bus box full of rub. The ribs come out heavly coated almost as if they were breaded. First thought, damn thats ALOT of rub. They cook over hickory and apple, never mop or spray. Then when almost done they give them a mop with their sauce and then dredge them again in the rub and toss them on a hot grill for "less than 30 seconds". Ok.. if i dredged a rack of ribs in ANY of the rubs i have, just once, they would be ruined. These guys do it TWICE! Then serve the ribs DRY. As in coated in DRY rub, slightly charred or crystalized from the final blast on the grill. I would think you'd be crunching on rub and tasting very little of the meat. I would like to try it. Has anyone done it or seen it?? .. Need some ideas on a rub that is mild enough to do that with, without becomming overpowering. Looked good, and the patrons really raved about the place. (Arthur Bryants maybe?) __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

09-20-2005, 01:03 PM	#2
Qczar Full Fledged Farker Join Date: 02-10-04 Location: NorthEastern, PA	Something without too much salt. Then the spices are just a matter of taste. __________________ THANKS SCOTT! ( KCquer ) - Char-Broil / Bandera Smoker & Al`s Basket - Lynx / 27" Freestanding Grill & Sideburner - Wally World / Turkey Fryer & Fish Basket - Mini 14" Weber kettle - Char-Broil Electric Vertical Smoker - Little Chief Electric Fish Smoker x2 - Char-Broil Komander

09-20-2005, 01:13 PM	#3
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	What, Phil needs rib rub? pass it on! __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

09-20-2005, 01:19 PM	#4
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!! Just if someone knows what is a good HIGH VOLUME rub, i would appreciate THE NAME. now u behave or i will be sending u a jar/case/truckful of pickles. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

09-20-2005, 04:30 PM	#5
rbinms33 is One Chatty Farker Join Date: 08-11-03 Location: Coldwater, MS (just south of Memphis)	Phil.....the Rendezvous restaurant down here is famous for their dry ribs and they put the rub on pretty heavy. I found the recipe online but it sure seems like a lotta salt. 1/2 cup salt 1/4 cup pepper 1 Tbsp garlic powder 1 Tbsp oregano 1 Tbsp celery seed 1 Tbsp paprika 1 Tbsp chile powder I tried dredging mine in rub like that and EVERYONE complained they were too hot. The rub I used was one part each of salt, black pepper, granulated garlic, chili powder and half part each of cayenne and paprika. I'm sure if I had left the cayenne out everything would have been fine but I didn't think about it at the time and just like when cooking the ABT's, I thought the heat of the cayenne would have "cooked out". If you want to try the "actual" Rendezvous seasoning instead of that recipe above and can't get it up there, let me know and I'll send you some. __________________ Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver

09-20-2005, 06:21 PM	#6
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	Give some of Jay's rub a try... very little salt at all in those. My guess is a lot of sugar and little salt in those restaurant ribs. If you see the show again, see if you can figure out which restaurant and I'll go check it out for you. I wouldn't get too worked up over how they do their ribs in the restaurants. Remember ours are better anyway. At least I was told mine are better than Gates ribs. __________________ KCBS Member #14287

09-30-2005, 12:17 PM	#9
Mel Knows what a fatty is. Join Date: 08-03-04 Location: Ridge LI ny	Phil I saw a part of the show tue. 9/27 takeing cooked ribs they covered them heavy with rub again before they leave the kitchen, then the show moved to wet ribs. I had some where to go so that was all i saw. Travel Channel Food Wars: Barbecue Original Airdate--May 14 2004 __________________ Mel. Lang Mobil 60 ( for sale )

09-30-2005, 02:07 PM	#10
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	http://www.grubrub.com/order.pdf __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

09-30-2005, 02:11 PM	#11
BrooklynQ Banned Join Date: 07-18-04	Here's another recipe for dry ribs. http://www.theworldwidegourmet.com/c...rk/memphis.htm And another from Rick Browne - BBQ America MEMPHIS DRY RIBS Summary Print this recipe: Total Calories: N/A Total Fat: N/A Saturated Fat: N/A Total Fiber: N/A Total Carbs: N/A Net Carbs: N/A 2-3-pound slab of pork ribs Rub: 1/2 cup paprika 1/4 cup black pepper 1/2 cup garlic salt 1/2 cup brown sugar 2 Tbs. chili powder 1 Tbs. oregano Basting spray: 1/4 cup lemon juice 1/2 cup olive oil 1/2 cup beer 1 Tbs. A1 sauce MEMPHIS "WET" RIBS 2-3 pound slab of pork ribs Basting spray: 1 cup apple cider vinegar 1/4 cup balsamic vinegar 1 cup white wine Rub: 1 Tbs. paprika 1 Tbs. onion salt 1 Tbs. garlic powder 1 Tbs. brown sugar 1 tsp. cumin 1 tsp. black pepper 1/2 tsp. cayenne powder The smoking/cooking method is the same for both styles of ribs. Put a generous amount of rub on ribs, massaging it into the meaty side of the rib, and put them on oiled grill rack in a smoker for 4 hours at 165 degrees F. Baste the ribs once or twice an hour with basting spray. When meat has pulled away from bones by about 1/2-inch the ribs are ready. Remove them from the smoker DRY RIBS: Sprinkle on more rub and serve. WET RIBS: Generously coat with your favorite barbecue sauce and serve. http://www.barbecueamerica.com/recip...ed=94&cat=free

09-30-2005, 02:28 PM	#12
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Looks good BQ. Hope Chad doesnt see the 165* or he'll call the health department __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle Last edited by Bill-Chicago; 09-30-2005 at 02:29 PM.. Reason: fat fingers

09-30-2005, 04:55 PM	#13
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	**"Hope Chad doesnt see the 165 or he'll call the health department"*** I don't have a problem with you farking up ribs - it's your business! If you like tough, sour ribs, have at it! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

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