STL ribs + a rub recipe!

Had so much success with the STL ribs a couple of weeks back, I decided to do them again, now that DW is back in town. This time, I used a different rub, actually one from my work. They put up recipes of whatever they're cooking, and you can grab them and take them home if you like. Well, they had a Carolina pork rub that looked real interesting. I'm providing it as percentages because their industrial measurements are weird to use for home use (5/8ths cup, etc)


Making this is really easy, but you'll need a scale. Suggested application rate is 8.6g/lb of ribs. 10lbs ribs = 86g of rub. Multiply 86 times all the percentages above and you'll have the grams needed of each ingredient. You can also make up a bulk batch of 500g, same thing, multiply 500 times the percentages above and weigh it out.

So, the verdict...how did it taste? Well, it tasted really good! The 4Rivers rub I got from Stingerhook has a nice hit of Cumin in it, and so does this rub. It's almost the same thing, not quite, but close. It's a very good base to start tweaking from.

So. Pics. Yes. I've got 'em. I applied Worcestershire to stick down the rub, applied at suggested rate, cooked at 275° straight through on the PG1000. Applied a mopping sauce twice during the cook. Total cook time was 5.5 hours.





Really, really good result. I'm a big fan of Meathead's Memphis Dust, but I think this has it beat!

JDM46 said:

I am going to give this a try.
If it is half as good as your German Sausage recipe, it will be a winner.
Thank you for posting the recipe.

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I think you'll be rather pleased. I used coarse ground black pepper, hoping for a bit of a peppery crunch in the finished product but I think the mop kinda softened it up too much. The only other addition I'm thinking of making is celery seed, just haven't decided how much I want to add.

Blythewood BBQ'er said:

Nice man!

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Make you some up and report back!

effinUker said:

I use celery seed in my rib rub. I run them thru the mortar and pestle before adding them to the mix, mostly to pop the seeds.

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Do you know what percentage by weight they make up of your rub? I'm trying to find a starting point. From another recipe, the person used ~7% by weight. Seems kinda like a lot to me. If you have volumes, I can also calculate from there.

Yep, sounds like a good starting point. The heat level with cayenne is pretty well balanced. Gives you a tingle, but doesn't overwhelm the blend. It's a nice balance. I'd give 'er a go both ways.

Looking forward to seeing what you think!

Stingerhook said:

Nice ribs. Thanks for the recipe.

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Thanks! Also interested in how you think it compares to the 4Rivers rub if you do give it a shot.

charcoalwilly said:

Thanks for posting. Better than Meatheads Memphis Dust?? That is high praise as I find that it beats most commercial rubs

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I'm tellin' ya, I think you'll be impressed!

Thanks! That helps a lot.

Now just waiting for the others who said they were going to try it to report back... :thumb:

Yeah, I've had some of that HDD before and it is strong stuff. Noted the 3.5% celery seed, I'll probably start there.