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Smoke Samurai
09-10-2009, 02:30 PM
I have very little experience with ribs and I don't believe the briket rub I have will do baby backs any justice...does anyone have a good recipe? And how long do you let the rub set on the ribs?

Captain Dave
09-10-2009, 03:16 PM
My go to rub that pleases most is:
1.5 tbsp garlic powder
1.5 tbsp onion powder
1 tbsp paprika
1 tsp salt
.5 tsp black pepper
and a little cayenne pepper

J_Don
09-10-2009, 03:25 PM
Here is one you can try.

1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt
1 tablespoon mustard powder
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 teaspoons cayenne

Smoke Samurai
09-10-2009, 03:30 PM
Don... like that recipe, but it is real close to the "magic dust" I use on my brisket. You know of any others without chili power or less paprika?

J_Don
09-10-2009, 04:16 PM
This is a rub I found. It's Jim Goode's BBQ Rub from Houston, TX. It doesn't have any chili powder and I guess you could leave the papriks out. I looked at my other recipes and they all have chile powder and paprika in them and I do have several. This is a new recipe I found and have yet to try. May try this one this weekend myself just to see.

2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried sweet basil
1 teaspoon ground bay leaves
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon freshly ground black pepper
3/4 teaspoon white pepper
1/8 teaspoon ground cumin
Salt, to taste

82muchhomework
09-10-2009, 04:33 PM
Here's one that I like:

* 2 tablespoons granulated sugar
* 1 tablespoon packed brown sugar
* 1 1/2 teaspoons garlic powder
* 1 1/2 teaspoons chili powder
* 1 1/2 teaspoons paprika
* 1 teaspoon salt
* 1 teaspoon onion powder
* 2 teaspoons fresh ground black pepper

After a generous coverage of rub, I put a generous layer of brown sugar on top of the ribs. Let them sit, covered, for about 30 mins. You will know that they are ready when the brown sugar layer draws the moisture out of the ribs and changes to a darker colored glaze.

Place ribs bone side down on the pit and don't flip them during the cook.
Don't let temps get much over 250 as the sugar can burn.

landarc
09-10-2009, 05:26 PM
Here is a rub that I have used often with good results. I rarely measure carefully so the quantities were based upon someone demanding numbers. It is very close to what I use.

1/4 cup ground black pepper
1/4 cup Gebhardts chili powder
1 tablespoon cinnamon
1 tablespoon lemon, lime or orange zest (dried)
1 teaspoon powdered garlic
1 teaspoon powdered onion
1/4 cups turbinado sugar
1 cup kosher salt
1/8 cup dry mustard
1/2 cups paprika

AR Pork Producer
09-10-2009, 06:36 PM
I'll have to try some of these myself!

Sledneck
09-10-2009, 06:50 PM
Just get some of this: http://shop.homebbq.com/pd_homebbqcom_world_famous.cfm

JD McGee
09-10-2009, 06:52 PM
This is one of my favorites for ribs...:-P

Big-Time Barbecue Rub

From: Dr. BBQ's Big-Time Barbecue Cookbook (http://dw.com.com/redir?siteId=103&ctype=recipe&cval=10632&part=&desturl=http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FDr-BBQs-Big-Time-Barbecue-Cookbook%2Fdp%2F0312339798%3Fie%3DUTF8%26s%3Dbooks %26qid%3D1193761634%26sr%3D1-1&tag=c037-20&linkCode=ur2&camp=1789&creative=9325) , by Ray Lampe
This is a basic barbecue (http://www.chow.com/tags/barbecue) rub that works on any food for smoking or grilling (http://www.chow.com/tags/grilling). Granulated garlic (http://www.chow.com/tags/garlic) and onion (http://www.chow.com/tags/onion) are coarser than powder; you can substitute garlic and onion powder.



INGREDIENTS

1/2 cup salt (http://www.chow.com/tags/salt)
1/2 cup turbinado sugar (http://www.bbq-brethren.com/tags/sugar)
1/4 cup firmly packed brown sugar
1 tablespoon granulated garlic (http://www.chow.com/tags/garlic)
1 tablespoon granulated onion (http://www.chow.com/tags/onion)
2 tablespoons paprika (http://www.chow.com/tags/paprika)
2 tablespoons chili (http://www.chow.com/tags/chili) powder
2 tablespoons freshly ground pepper (http://www.chow.com/tags/peppercorns)
2 teaspoons cayenne pepper (http://www.chow.com/tags/chile+peppers)
1 tablespoon dried thyme (http://www.bbq-brethren.com/tags/thyme)
1 tablespoon ground cumin (http://www.chow.com/tags/cumin+and+black+cumin)
2 tablespoons ground nutmeg (http://www.chow.com/tags/nutmeg+and+mace)
INSTRUCTIONS
Combine all the ingredients in a bowl and mix well. Store any unused rub in an airtight container.

landarc
09-10-2009, 06:58 PM
I will have to try that one. Although there are also all those commercially available ones I have yet to try also.

Brian in Maine
09-10-2009, 07:04 PM
Don... like that recipe, but it is real close to the "magic dust" I use on my brisket. You know of any others without chili power or less paprika?

I use Magic Dust on ribs, and pork. I use Slabs Wow Up Your Cow on beef. I love the combination of Magic Dust , and Dr. BBQ Big Time BBQ sauce on ribs.

Rookie'48
09-10-2009, 11:49 PM
Plowboys "Yardbird" is great on ribs, and so is Slabs "Kyle Style".

Heezapistol
09-11-2009, 04:59 AM
I have very little experience with ribs and I don't believe the briket rub I have will do baby backs any justice...does anyone have a good recipe? And how long do you let the rub set on the ribs?

I dont have that much experience with ribs either. I have used some store bought rubs that were just ok.

I found these rubs on the internet and they work fine for me.

http://www.bbqpitboys.com/barbecue_rub_country_style.html

http://www.bbqpitboys.com/pork_dry_rub.html

Although i would like to find a few different rubs myself :wink:

I normally put the rub on for a few hours before cooking. Maybe overnight
is better tho. I dont know :lol:.

Cheers,

Neil...

HoosierTrooper
09-11-2009, 05:08 AM
I have very little experience with ribs and I don't believe the briket rub I have will do baby backs any justice...does anyone have a good recipe? And how long do you let the rub set on the ribs?
www.texasbbqrub.com (http://www.texasbbqrub.com) The original or the Texas Wild are great on ribs. I always put the rub on right before they go in the cooker.

Lake Dogs
09-11-2009, 09:32 AM
A guy from Texas can handle this... I prefer to have the sauce (if any) bring out
the sweet, so I stay away from sugars in a rub. Also, cooked for long times, I dont
care much for onion, garlic, etc. powders... My personal preference, any way.

3 parts Tones Chili Powder
3 parts Gebhardts Chili Powder
3 parts Hungarian Paprika

1 part black pepper
1 part Tony Cacherey's Cajun (so salty I use it for season salt)
1 part Sunny Caribee BBQ (gives it a bit of creole flavor, plus a little salt)

1/2 part mexican oregano (could swap cumin here)
1/2 part white pepper
1/2 part cayenne pepper
1/2 part red jalepeno pepper
1/2 part chipotle pepper

Spydermike72
09-11-2009, 10:48 AM
I hear these guys carry some great rubs: http://www.greatlakesbbqsupply.com/category.sc;jsessionid=EF57BAD01422939B9DA89CA830A 8EF78.qscstrfrnt03?categoryId=2

I like the Cimarron Doc's rib rub myself, and I normally rub my ribs while the smoker is coming up to temp...

Cabntmkr1
09-11-2009, 11:43 AM
Rub down with a mustard slather and sprinkle salt and pepper on them.:mrgreen:

big brother smoke
09-11-2009, 11:48 AM
I hear these guys carry some great rubs: http://www.greatlakesbbqsupply.com/category.sc;jsessionid=EF57BAD01422939B9DA89CA830A 8EF78.qscstrfrnt03?categoryId=2

I like the Cimarron Doc's rib rub myself, and I normally rub my ribs while the smoker is coming up to temp...

I prefer this one :rolleyes:: http://www.greatlakesbbqsupply.com/product.sc;jsessionid=B83ACEA2A1C09FFC3DC7C97A891C A16F.qscstrfrnt03?productId=5&categoryId=2

Spydermike72
09-11-2009, 12:42 PM
I prefer this one :rolleyes:: http://www.greatlakesbbqsupply.com/product.sc;jsessionid=B83ACEA2A1C09FFC3DC7C97A891C A16F.qscstrfrnt03?productId=5&categoryId=2

That is a VERY Good Rub!! I highly recommend it!!!

pat
09-11-2009, 02:55 PM
I prefer this one :rolleyes:: http://www.greatlakesbbqsupply.com/product.sc;jsessionid=B83ACEA2A1C09FFC3DC7C97A891C A16F.qscstrfrnt03?productId=5&categoryId=2

Beat me to it Steph :biggrin: BBS's sweet & spicy rub is just what you need!

jswordy
09-11-2009, 03:06 PM
There are some real good recipes here, worth checking out. But if you want something ready to go, I would say +3 on BBS sweet n spicy. Good stuff, Maynard! Plowboys Yardbird also does a great job on any kind of pork I've put it on.

jazzspot
09-11-2009, 03:34 PM
1 Cup - Turbinado Sugar
Cup - Morton Kosher Salt
1 TBS - Garlic Powder
1 TBS - Onion Powder
1 TBS - Chili Powder
1 TBS - Coarse Ground Black Pepper
1 tsp - Ground Cinnamon
1 tsp - Dry Mustard
tsp - Cayenne Pepper

Combine all ingredients into a food processor and pulse until all ingredients are thoroughly combined and where the rub looks like granuales of beach sand... but not a fine powder.

I use Worchesire Sauce as a slather for the rub to stick to the meat and I leave the rub on my ribs for about 30 minutes or so while I get the smoker ready and up to smoking temp.

azsmokin
09-11-2009, 06:53 PM
82Homework.... the coat of brown sugar sounds interesting. Actually firing up the smoker tomorrow--- might give it a shot.

Hugh Jorgan
09-11-2009, 06:58 PM
Lots and lots of pepper, black, white, red, cayenne. A VERY little bit of salt. Maybe an off the shelf no salt seasoning, they are usually mainly garlic and onion powder. Hmmmm, anything else that might be laying about. I never really do it the same way.

Toploader
09-11-2009, 08:18 PM
Rub down with a mustard slather and sprinkle salt and pepper on them.:mrgreen:

One of the best tri tips I ever had was just mustard and coated in rock salt. Gonna have to try it on some ribs.:-D

NorthwestBBQ
09-11-2009, 08:24 PM
I agree with JD's recipe. It's major league tasty...:-D

Lake Dogs
09-11-2009, 08:30 PM
Here's one that I like:

* 2 tablespoons granulated sugar
* 1 tablespoon packed brown sugar
* 1 1/2 teaspoons garlic powder
* 1 1/2 teaspoons chili powder
* 1 1/2 teaspoons paprika
* 1 teaspoon salt
* 1 teaspoon onion powder
* 2 teaspoons fresh ground black pepper

After a generous coverage of rub, I put a generous layer of brown sugar on top of the ribs. Let them sit, covered, for about 30 mins. You will know that they are ready when the brown sugar layer draws the moisture out of the ribs and changes to a darker colored glaze.

Place ribs bone side down on the pit and don't flip them during the cook.
Don't let temps get much over 250 as the sugar can burn.

good point(s) 82. If they're cooking 225-230, this looks like a very
nice one. If they're cooking at 250, this could be a disaster. Only
thing worse than burned sugar is an additional coating of tasty
creosote <spelling>.

vern1915
09-11-2009, 08:53 PM
I like my own concotion best. It varies weekly. 2nd would be Head Country. But something I use a lot is Morton's Season all. Available at the grocery store cheaply. It's pretty good as is, but add some brown sugar & cayenne, then it's very good.

bam
09-11-2009, 09:09 PM
We like 3 eyz comp rub.

Is It Ready Yet?
09-17-2009, 02:00 PM
Simple is sometimes better.....If not...Cowtowns Hog Rub is tasty!

watg?
09-17-2009, 02:26 PM
We like 3 eyz comp rub.



I second the 3 Eyz Rub, great for ribs!

CajunSmoker
09-17-2009, 02:33 PM
Plowboys Yardbird is great on ribs or any type of pork.

Harbormaster
09-17-2009, 03:03 PM
Bad Byron's Butt Rub is good on ribs.
I also like a 50/50 mix of Plowboy's Yardbird and Bovine Bold.
Ribs get rubbed just before going on the cooker.

billm
09-17-2009, 03:05 PM
heres my recipe...
1) logon to greatlakes bbq supply
2) order some Cimmaron Docs Rib Rub

prudog
09-17-2009, 05:00 PM
Plowboys "Yardbird" is great on ribs, and so is Slabs "Kyle Style".
I second that vote for The Slabs - Kyle Style. I keep hearing about plowboys so that will be in my future too just for good measure. If you are parculiar about MSG, however, The Slabs does use it in their rub. I used to avoid it, but can't find anything that tastes or works better for a straight-up unsauced rib.

HumboldtSmokeBBQ
09-17-2009, 05:15 PM
wow, that is an impressive listing of rubs from an impressive group...you are on your way now. I am going to have to try some of these

Smoke Samurai
09-17-2009, 09:12 PM
thank you everyone...I have got to try some of these. I would hope that everyone's goal would be to create their own unique rub and do well in a competition. Have to learn to crawl before I can walk though!

82muchhomework
09-17-2009, 09:57 PM
82Homework.... the coat of brown sugar sounds interesting. Actually firing up the smoker tomorrow--- might give it a shot.

Please try it and report the results. Be sure to watch the temps (sugar will burn and it will ruin everything! personal experience there).