Smokin Ribs
is one Smokin' Farker
- Joined
- Mar 5, 2011
- Location
- Kokomo, IN
I always like to experiment with different kinds of rubs for my ribs. I would like to hear from you more experienced bbq'ers on some of your rub recipes..
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.
no salt can replace celery salt, get it, its cheap enoughI 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?