Rib Rub

What profile are you looking for? Try some of the bretherns rubs you can find here. If you are just starting out I would keep things simple and definitely keep notes. I wouldn't expect anyone to give up their 'secret' rub, especially a very good one. Look around and I'm sure you'll find one that appeals to your taste buds.

Bob's Base Rub
3 parts medium grind white pepper
2 parts medium grind black pepper
2 parts Kosher Salt
1/4 part powdered mustard
1/4 part chile powder
1/4 part citrus peel
1/8 part fresh ground nutmeg

I use this rub on most everything I cook, I use a little when I am using another rub, like Simply Marvelous, or more when I am just using this rub. Bigabyte disagrees with my use of the dry mustard, and he has me questioning my use of it. But, I have always used it, so there you go. It also works great as a base that I add Todd's Dirt to, for chicken and pork roasts.

I prefer Redmond RealSalt Kosher salt as the grain shape and size is perfect. The pepper must be ground fresh for best effect.

I usually use the Lawery or the McCormick pork rub and I might add some chili power and extra cummin and paprika then again slat and pepper work good

landarc said:

Bob's Base Rub
3 parts medium grind white pepper
2 parts medium grind black pepper
2 parts Kosher Salt
1/4 part powdered mustard
1/4 part chile powder
1/4 part citrus peel
1/8 part fresh ground nutmeg

I use this rub on most everything I cook, I use a little when I am using another rub, like Simply Marvelous, or more when I am just using this rub. Bigabyte disagrees with my use of the dry mustard, and he has me questioning my use of it. But, I have always used it, so there you go. It also works great as a base that I add Todd's Dirt to, for chicken and pork roasts.

I prefer Redmond RealSalt Kosher salt as the grain shape and size is perfect. The pepper must be ground fresh for best effect.

Click to expand...

Curious what Chris's objection to the dried mustard? And if it's made you question it, must be a good reason......

I prefer my Bayou DIRT for ribs and Plowboys Yardbird

HEY NEIGHBOR!!!!

Just caught that you're from our blessed HOOSIER state!
"Kokomo, we'll get there fast and then we'll take it slow."

....sorry.......wrong Kokomo.



ANYWAY.....regarding rib rubs.....

Other than Simply Marvelous or Plowboy's (the two Brethren rubs that I'm failthful to), I make up a lot of KCQer's rub, out of the Brethren Cookbook. Here's THAT recipe:

KC's Rub
Recipe Number: 105
Contributor: kcquer
Serves: 4 racks of ribs or a couple br




Ingredients:

1/2 c Brown Sugar (sifted) -- for brisket reduce to 1/4 c
2 tbsp hickory salt
1 tbsp celery salt
2 tbsp Accent
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp chili powder
1 tbsp paprika
1 tbsp black pepper
Cooking Instructions:Combine all. Rub. This rub will work on anything, but is especially good on pork. Heat on this rub is quite mild. Substitute 2Tbsp of Tony C's (or Tony C's extra spice) for 1 Tbsp of the hickory salt and 1 Tbsp of the Accent to "kick it up a notch" OR Add 1 Tbsp Cayenne pepper.

I love this rub. The only thing I've changed (started as necessity as I couldn't find hickory salt at local stores) was to change the hickory salt to hickory flavored bacon salt:

....which is a GREAT product and really makes this rub YUMMY!

The only other thing (as suggested by KC himself) is to add 1 tsp of cayenne for a little back end heat. It only adds a little heat. My wife and kids still like it, and they don't do heat.




Hope that helps!

As a starting point, it's going to be awefully tough to beat Plowboy's Yardbird.

Ends up (I tried Plowboy's AFTER coming up with mine) mine tastes very similar,
perhaps ever-so-slightly less salty...

There are literally thousands of great rub recipes around. From experience, now
able to look back at my mistakes and learn from them, I suggest that you start with
a book, perhaps 2, gather a bunch of on-line recipes (you'll find tons right here),
and then start, and when you do, start SIMPLE. My first few runs had about 12
different spices in them, and frankly, for my palate they were WAY too complex.
Someone once wrote "start with a simple rub of just salt and pepper and work your
way from there". I think if I'd have done that it would've save a lot of time and
avoided many a skunky (or semi-skunky) rub.

For example, careful with using and the amounts that you use of things like celery
seeds, mustard (ground, etc), onion or garlic powder's, etc. They can get very
dominant and throw it off, fast.

You'll notice that the rub above has only 7 things in it, and hopefully they've balanced
them. That's about the right number of ingredients. Any more and they start
fighting with one another in your mouth, and it's not good.

Also, know that the flavors in your rub can (and often do) compete and conflict badly
with the flavors in your injection(s) and/or sauce(s). They should work in conjunction
with one another; marry if you will. This takes time and trial and error. Patience.

Chris and I have had some discussion regarding his experiments with cooking individual rub ingredients and testing the effect they had in terms of taste when cooked. I have never done these tests, and, since he has, I am willing to consider he may have an experienced point of view that I do not have. I learn nothing if I close my mind to something I have not tested for myself.

That being said, the use of dry mustard in seasonings is nothing new, thus, I am not convinced either way. So I use it, and will test it someday.

I like to use a Memphis rub on my ribs

Brown Sugar
Sugar
Paprika
Dried Mustard
salt
pepper
garlic powder

Sorry i don't know amounts. I just eyeball it.

I have used this for the past few cooks

I use Nuttin Butt Luv rub. It is a local rub out of Memphis,TN. The only problem is when you find it buy all you can.(kolo) it is good!

I don't remember where I found this rub recipe but it is real good. If I want a kick I sub some ground chile powder for one Table spoon of the paprika.

[FONT=&quot]2 Tb. garlic powder[/FONT]
[FONT=&quot]2 Tb. paprika[/FONT]
[FONT=&quot]2 Tb. brown sugar[/FONT]
[FONT=&quot]2 Tb. salt[/FONT]
[FONT=&quot]2 Tb. coarse grind black pepper [/FONT]
[FONT=&quot]1 tsp. cumin[/FONT]
[FONT=&quot]1 tsp. cayenne[/FONT]
[FONT=&quot]1 tsp. sage[/FONT]
[FONT=&quot]1 tsp. allspice[/FONT]
[FONT=&quot]1 tsp. dry mustard[/FONT]
[FONT=&quot]Mix all ingredients well.[/FONT]

Most rubs have the same things in them . they charge a high price and name it some silly name . But I suppose that why we have thousands rubs out there

I think simply marvelous spicy apple is the stuff on ribs. I rub them pretty heavily with brown sugar when I foil them but ymmv

I like Ribbit Rib Rub by TastyLicks

I was looking at KC's Rub ingredients, is there a good replacement for accent/msg? Also would kosher salt or sea salt work in place of celery salt?

Foil hat

maelstrom said:

I was looking at KC's Rub ingredients, is there a good replacement for accent/msg? Also would kosher salt or sea salt work in place of celery salt?

Click to expand...

no salt can replace celery salt, get it, its cheap enough