How much rub on your ribs?

[kennyd0118]

I have a feeling I've been a little heavy handed with the rub when I do my ribs. I can use up to 3/4 to 1 cup of rub for two to three full racks of pork ribs.
The come out great and they go quick but I might want to hold back to less than half that amount. How much do you all put on your ribs?
Thanks,
-Kenny

[landarc]

It really varies, I like to use only the amount that will stick on it's own. But, I use a two-layer system and I would suspect that it ends up being betweenj 1/8 to 1/4 cup per rack. Here is a picture...

http://i166.photobucket.com/albums/u105/landarc/ribrubbed.jpg

[El Ropo]

I go super light, but don't use much sugar. I like the pork flavor to stand on it's own with a hint of pepper and spice.

Probably ~2 tablespoons per rack of st louis spares. Nobody has ever complained, or had anything to say other than "omm nomm nomm!"

Pic is sort of washed out, but you get the point, these were lightly slathered with zesty italian dressing then lightly dusted with a custom low sodium, low sugar rub out of a shaker:

http://i826.photobucket.com/albums/zz189/ElRopo/July3ribs001.jpg

Finished:

http://i826.photobucket.com/albums/zz189/ElRopo/July3ribs002.jpg

[firefighter4634]

I give mine a thin coat of yellow mustard to help the rub stick first and coat with my fav rub enough to cover the meat.

[kennyd0118]

I go with the 2 coat method myself. I put on the first coat, not mustard or anything else, then after about 20-30 minutes add a second. I only keep what sticks.
SO it sounds like I use about the same amount as Landarc since I'm doing full untrimmed racks.
Thanks,
-Kenny

[LMAJ]

I just give then a sprinkle - what sticks sticks...

[thirdeye]

I like mine like the rack on the left. I rarely go heavier than the rack on the right. I'd never cut it as a TV barbecue man. :biggrin1:


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC01628a.jpg


I try to wind up with this kind of color...


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%208/UltimateThrowdownC3jpgbbbbbb.jpg

[kennyd0118]

Thanks thirdeye.
I'm thinking one rack going the other extreme and try only kosher salt, fresh ground black pepper and smoke.
-Kenny

[landarc]

I do that at least a couple of times a year, I like to test myself to make a really tasty rib with just the bare minimum of seasoning.