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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-12-2007, 08:18 PM   #1
Bamabuzzard
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Default 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.
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Unread 05-12-2007, 08:36 PM   #2
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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
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Unread 05-12-2007, 08:37 PM   #3
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we use one lb in our rub

york
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Unread 05-12-2007, 08:44 PM   #4
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similar to n2que, the sugar makes up about half of the volume of the rub.
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Unread 05-12-2007, 08:45 PM   #5
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Quote:
Originally Posted by beam boys bbq View Post
we use one lb in our rub

york
How many lbs does a batch of rub weigh?
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Unread 05-12-2007, 10:17 PM   #6
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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.
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Unread 05-13-2007, 02:15 AM   #7
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It's about 1/8 to 1/4 of my rub but I also add more when I foil...
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Unread 05-13-2007, 11:59 AM   #8
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Quote:
Originally Posted by Azinine View Post
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
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Unread 05-13-2007, 12:07 PM   #9
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A lot.....does that help?
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Unread 05-14-2007, 06:21 AM   #10
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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!!!
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Unread 05-14-2007, 07:27 AM   #11
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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...
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Unread 05-14-2007, 09:05 AM   #12
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None in my rub. I get enough sugar from the sauces that I use that I don't add it to my rub.
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Unread 05-14-2007, 10:07 AM   #13
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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.
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Unread 05-14-2007, 10:57 AM   #14
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My pork rub recipe starts with 6 Tablespoons of brown sugar and makes enough to rub 2 butts, probably 6+ racks of ribs.
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Unread 05-15-2007, 01:45 AM   #15
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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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