How much sugar do you use in your pork rib rubs?

Bamabuzzard · 05-12-2007, 08:18 PM

I experiment a lot with rubs when smoking ribs. But one thing I heard on a bbq video I've got with the guy from the formerly known "Oklahoma Joes" cooking team was that most people do not use enough brown sugar when making their rubs for pork (ribs & butts). He said one of the secrets behind their championship rubs was the amount of sugar they put in their rubs. Now of course he didn't specify how much sugar they use.

I was curious as to the amount of sugar many of y'all use in y'all's rubs. I most of the time use between one cup to cup and a half. I've backed off (in my experimental times) of the sugar to like one fourth cup and kept the rest of the ingredients the same and the rub was just too much for pork ribs.

How much do y'all usually use for your pork rib rubs?

Thanks in advance.

n-2-que · 05-12-2007, 08:36 PM

we use half a cup of brown sugar, and we also use sugar in the raw at half a cup. now this is in a recipe that when finished is 2 cups worth of rub

beam boys bbq · 05-12-2007, 08:37 PM

we use one lb in our rub

york

Azinine · 05-12-2007, 08:44 PM

similar to n2que, the sugar makes up about half of the volume of the rub.

Azinine · 05-12-2007, 08:45 PM

Quote:

Originally Posted by beam boys bbq

we use one lb in our rub

york

How many lbs does a batch of rub weigh?

Sawdustguy · 05-12-2007, 10:17 PM

We put a 1/2 of cup of sugar in our rub but that has nothing to do with brown sugar on our ribs. We sprinkle our rub on our ribs and then sprinkle a special blend of chiles and some turbinado sugar on the ribs before going into the smoker. We used to use brown sugar but we now use turbinado sugar. We have been using the same chile blend and rub for a couple years now. See our web site.

Bigmista · 05-13-2007, 02:15 AM

It's about 1/8 to 1/4 of my rub but I also add more when I foil...

beam boys bbq · 05-13-2007, 11:59 AM

Quote:

Originally Posted by Azinine

How many lbs does a batch of rub weigh?

nevered weight it after i was done i use an one pound of sugar in my rub and other stuff

jpw23 · 05-13-2007, 12:07 PM

A lot.....does that help?

CarbonToe · 05-14-2007, 06:21 AM

I alway use molasses sugar which I dry in the oven at a very low heat to stop the rub from clumping.

The quantity I add to the rub depends on the volume I'm making!!!

Papa Hogg · 05-14-2007, 07:27 AM

I usually use 1 cup of Sugar In The Raw (Turbinado) in my PB rub. I always run this thru a coffee grinder that I use for spices, otherwise the granuals are to big...

NCGrimbo · 05-14-2007, 09:05 AM

None in my rub. I get enough sugar from the sauces that I use that I don't add it to my rub.

Mooner · 05-14-2007, 10:07 AM

I wont give you the whole recipe but tru using 2 cups of sugar to 1/2 cup of salt. This is a perfect ratio I think.

Harbormaster · 05-14-2007, 10:57 AM

My pork rub recipe starts with 6 Tablespoons of brown sugar and makes enough to rub 2 butts, probably 6+ racks of ribs.

quad150db · 05-15-2007, 01:45 AM

Well depends on how much I am making but when just doing ribs for the family I use a cup or better ( not one to measure ) I don't use any salt in my pork rubs only in the brine.I use pretty small amounts of everything else tablespoon or two of black pepper tea of cinnamon and garlic a pinch of nutmeg and cumin

05-12-2007, 08:18 PM	#1
Bamabuzzard is One Chatty Farker Join Date: 05-09-07 Location: Shreveport, LA	How much sugar do you use in your pork rib rubs? I experiment a lot with rubs when smoking ribs. But one thing I heard on a bbq video I've got with the guy from the formerly known "Oklahoma Joes" cooking team was that most people do not use enough brown sugar when making their rubs for pork (ribs & butts). He said one of the secrets behind their championship rubs was the amount of sugar they put in their rubs. Now of course he didn't specify how much sugar they use. I was curious as to the amount of sugar many of y'all use in y'all's rubs. I most of the time use between one cup to cup and a half. I've backed off (in my experimental times) of the sugar to like one fourth cup and kept the rest of the ingredients the same and the rub was just too much for pork ribs. How much do y'all usually use for your pork rib rubs? Thanks in advance. __________________ Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling

05-12-2007, 08:36 PM	#2
n-2-que is one Smokin' Farker Join Date: 11-08-06 Location: Iowa City, IA	we use half a cup of brown sugar, and we also use sugar in the raw at half a cup. now this is in a recipe that when finished is 2 cups worth of rub __________________ Cook Brisket Bill - Cook - KCBS Judge Dianne- Go Getter - KCBS Judge Cooker CookShack- Fec100 BGE - Extra Large with Table Weber- 22 inch Kettle ______________ www.n2que.com

05-12-2007, 08:37 PM	#3
beam boys bbq is one Smokin' Farker Join Date: 10-15-06 Location: washington mo	we use one lb in our rub york __________________ MOFO Chapter - BBQ Brethren KCBS CBJ - Beta Beta Que jim beam black coke

05-12-2007, 08:44 PM	#4
Azinine Take a breath! Join Date: 02-16-07 Location: Atlanta, GA	similar to n2que, the sugar makes up about half of the volume of the rub. __________________ Jared "Yeah, but bacon tastes gooood. Pork chops taste gooood" -Pulp Fiction Weber Smokey Mountain Weber 22.5" One Touch Silver Charbroil Silver Smoker w/ mods (never used anymore)

05-12-2007, 10:17 PM	#6
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	We put a 1/2 of cup of sugar in our rub but that has nothing to do with brown sugar on our ribs. We sprinkle our rub on our ribs and then sprinkle a special blend of chiles and some turbinado sugar on the ribs before going into the smoker. We used to use brown sugar but we now use turbinado sugar. We have been using the same chile blend and rub for a couple years now. See our web site. __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

05-13-2007, 02:15 AM	#7
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	It's about 1/8 to 1/4 of my rub but I also add more when I foil... __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

05-13-2007, 12:07 PM	#9
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky	A lot.....does that help? __________________ __________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer

05-14-2007, 06:21 AM	#10
CarbonToe is One Chatty Farker Join Date: 09-07-05 Location: Shoreham-by-Sea, UK	I alway use molasses sugar which I dry in the oven at a very low heat to stop the rub from clumping. The quantity I add to the rub depends on the volume I'm making!!! __________________ Surf'n'Smoke BBQ Team

05-14-2007, 07:27 AM	#11
Papa Hogg is One Chatty Farker Join Date: 05-10-07 Location: Racine, WI	I usually use 1 cup of Sugar In The Raw (Turbinado) in my PB rub. I always run this thru a coffee grinder that I use for spices, otherwise the granuals are to big... __________________ BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher

05-14-2007, 09:05 AM	#12
NCGrimbo is One Chatty Farker Join Date: 03-08-05 Location: Clayton, NC	None in my rub. I get enough sugar from the sauces that I use that I don't add it to my rub. __________________ "At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway ----------------------------------------------------------- Weber 26.5" Yoder YS640 -NCGrimbo

05-14-2007, 10:07 AM	#13
Mooner is one Smokin' Farker Join Date: 07-18-06 Location: Southeast Missouri Name/Nickname : Mooner	I wont give you the whole recipe but tru using 2 cups of sugar to 1/2 cup of salt. This is a perfect ratio I think. __________________ *MOFO Chapter* Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker

05-14-2007, 10:57 AM	#14
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	My pork rub recipe starts with 6 Tablespoons of brown sugar and makes enough to rub 2 butts, probably 6+ racks of ribs. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

05-15-2007, 01:45 AM	#15
quad150db Knows what a fatty is. Join Date: 12-17-05 Location: Fort Lauderdale, Fl	Well depends on how much I am making but when just doing ribs for the family I use a cup or better ( not one to measure ) I don't use any salt in my pork rubs only in the brine.I use pretty small amounts of everything else tablespoon or two of black pepper tea of cinnamon and garlic a pinch of nutmeg and cumin

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