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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. |
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09-02-2011, 07:42 PM | #1 |
On the road to being a farker
Join Date: 08-26-11
Location: Clanton, Al
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Favorite Rib Rub recipe?
Anyone have any favorite recipes they would like to share? I'm doing a couple of racks this Monday and would like to try something new.
Thanks and God bless, Disciple
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Sinner saved by His grace. No more, no less. |
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09-02-2011, 10:26 PM | #2 |
is one Smokin' Farker
Join Date: 01-21-10
Location: Denver, NC
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This is what I use.
1/2 cup dark brown sugar 1/4 cup paprika (Sweet Hungarian Paprika if you can find it) 1 tablespoon fresh ground black pepper 1 tablespoon sea salt 1 tablespoon chili powder 1 tablespoon garlic powder (I use McCormick California blend or granulated) 1 tablespoon granulated onion (I have used McCormick california blend powder) 1 teaspoon ground cayenne pepper 1/2 tsp ginger 2 tablespoon raw sugar PREPARATION: If you use granulated products, you will have to grind them. I use a coffee grinder. Combine all ingredients together, using a wisk and transfer to an air tight container. I don't dry my brown sugar like in John's recipe below, but I did dry it when I made his to see if it made a difference. I've not had a problem with any clumping when I made my rub, just keep it air tight! Here's one from John. http://www.patiodaddiobbq.com/2009/0...seasoning.html
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[B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B] |
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09-02-2011, 11:54 PM | #3 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Anything that is low sodium. (High blood pressure here). Depending on the cook temp, I like to keep sugar content low, or at the very least use turbinado sugar as a sub for brown or white, as it's burn temp is higher, so you don't end up with a chunk of coal.
Dry ribs with turbinado:
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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) |
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09-03-2011, 12:13 AM | #4 |
Full Fledged Farker
Join Date: 06-05-11
Location: San Francisco, CA
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I'm not sure I'd go so far as to call this my favorite, but if you're looking for something different, and ridiculously easy, try mixing equal parts Chinese five-spice powder and brown sugar. Then use low-sodium soy sauce as a slather to make the rub stick. It produces a distinctly Asian-tasting rib that is different from the usual BBQ flavor profile. It's definitely my wife's favorite rib rub.
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22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg |
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09-03-2011, 12:17 AM | #5 |
Knows what a fatty is.
Join Date: 01-24-11
Location: Milwaukee, WI
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Smoked Pakrika
Dark Brown Sugar Ancho Chile Powder Cayenne Pepper Kosher Salt Cracked Black Pepper I'd at least say use more of the ones at the top, less of the S+P. It has an awesome play of sweet/hot.
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What ever happened to the thick coating for that buoy grill? |
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09-03-2011, 07:51 AM | #6 |
On the road to being a farker
Join Date: 06-13-11
Location: Highland Falls, NY
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I like to use the Basic Barbeque Rub from Steven Raichlen's BBQ Bible. I use that one on pretty much everything.
1/4 Cup Papricka 1/4 Cup Brown Sugar 1/4 Cup Course Salt 3 Tbsp Black Pepper 1 Tbsp Onion Flakes 1 Tbsp Garlic Powder 1 tsp Celery Seeds 1 tsp Cayenne I have used this cooking low (225) and hot (350) and had pretty good results. |
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09-03-2011, 07:58 AM | #7 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Here's my favorite step-by-step recipe for rib rub:
1. Go to www.simplymarvelousbbq.com/store 2. Click on "Rubs & Spices" 3. Select Cherry and Sweet Seduction 4. Pay with Paypal 5. When it arrives, sprinkle rack of ribs with Cherry, then with Sweet Seduction THAT is my all time favorite. Seriously......if I want to make my own up, I use KC's Rub (recipe #105) out of the BBQ Brethren Cookbook as follows: KC's Rub Recipe Number: 105 Contributor: kcquer Rating: Recipe Unrated Rate This Recipe Review This RecipeServes: 4 racks of ribs or a couple br Calories Per Serving: NA Preparation Time: NA Difficulty: Print Friendly Version Ingredients:1/2 cup Brown sugar (sifted) For Brisket reduce to 1/4 cup 2 Tbsp Hickory salt 1 Tbsp Celery salt 2 Tbsp Accent 2 Tbsp Onion powder 2 Tbsp Garlic powder 1 Tbsp Chili powder 1 Tbsp Paprika 1 Tbsp Black Pepper Combine all. Rub. This rub will work on anything, but is especially good on pork. Heat on this rub is quite mild. Substitute 2Tbsp of Tony C's (or Tony C's extra spice) for 1 Tbsp of the hickory salt and 1 Tbsp of the Accent to "kick it up a notch" OR Add 1 Tbsp Cayenne pepper. I like to add the tsp of ground cayenne for a little heat. It's still not hot, but just adds a little kick. GOOD STUFF!!!
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09-03-2011, 09:23 AM | #8 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Note to Disciple: I'd write down what Wampus told you. I've been quite impressed by his abilities and knowledge during the time I've been here. Bet his Q is quite tasty.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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09-03-2011, 09:30 AM | #9 |
Full Fledged Farker
Join Date: 07-24-08
Location: Hudson, IL
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Wampus has it nailed, and the level of difficulty on that rub is much easier than the others.
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09-03-2011, 10:56 AM | #10 |
Knows what a fatty is.
Join Date: 03-19-11
Location: Tehachapi, Ca
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My family and I really like this one:
Ύ C Brown Sugar Ό C Salt 2 t Cayenne 2 t Paprika 2 t Black Pepper 2 t Cumin 2 t Onion Powder 2 t Garlic Powder 2 t Oregano 2 t Thyme 1 t Celery Seed |
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09-03-2011, 11:33 AM | #11 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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I've tried and use several good rubs, but sometimes I just like some Kosher salt and black pepper on my ribs. Nice and simple and you get a great pork flavor.
-K
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Thanks from:---> |
09-03-2011, 04:45 PM | #12 |
On the road to being a farker
Join Date: 08-26-11
Location: Clanton, Al
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Thanks guys! I'll let you know how things turn out!
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Sinner saved by His grace. No more, no less. |
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11-02-2019, 02:25 PM | #13 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 10-31-19
Location: Tulsa, OK
Name/Nickname : jordanwinn
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My go-to rub is always Black Gold with a honey drizzle when I wrap:
https://deadrooster.co/collections/b...cts/black-gold Here is a solid sweet rub I've used before too: 6 parts paprika 4 parts brown sugar 4 parts coarse salt 4 parts chili powder 4 parts oregano 2 parts cumin 2 parks black pepper 2 parts garlic powder 1 part coriander 1 part cinnamon 1 part rosemary powder |
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