I am planning to do up some ribs on the grill this weekend, and have recieved some fantastic advice and recipes on the General Forum. Now I need a good rib rub. I've never made or used a rib rub, so whatever you can tell me will be helpful. I plan to do a combo of first smoking the ribs,then finishing them on the grill with foil and apple cider. Whadyagot?

Salt, pepper, garlic powder, cummin and Hungarian paprika are the foundation for most rubs.Juggle your proportions to taste and mixed in a food processor will yield some fantastic results.

Do you have a reasonably good grocery store in your area? If so, try 'Rib Tickler' by Williams Food Co, it won't set you on fire and works on chicken also.....however, another choice is 'Salt Lick' Dry Rub, to much and it will light you up.

Keep it simple and most important is watching your fire...when done right ribs don't need much to make 'em great.

Try some of that Chipotle sauce I was mentioning, another great taste bump.

I use what 284LUVR said plus I add a generous portion of chili powder to my rubb too.

My rub has black pepper, white pepper, brown sugar, kosher salt, Hot Hungarian Paprika, ground thyme.

Dry rub with Salad Supreme, garlic powder, pepper, Liquid smoke, and wherchesire sauce. Trust me.

Grub Rub

as I have mentioned before, I make my own rubs, because commercial rubs are expensive, have too much salt, and are not tailored to the meat I am cooking
I vary, substitute, add, subtract ingredients if I am cooking say, Pork, or beef, or chicken. One rub does not fit all

I prefer to marinate meat prior to dry rub and cooking because I like liquid ingredients such as beer, molasses, vinegar, and a few others. This simplifies the dry rub to just salt and pepper. Actually, salt and pepper alone are perfect for any meat roasted over a wood fire. The smoke does the rest.

I've been using this product, Texas BBQ Rub, but I think I'll branch out and try another this season.

"Good rib rub" - Kind of a loaded request. Everybody has different tastes. I make my own from dried herbs/spices/seasonings. Combine (to your taste) - Tenderquik salt, sage, rosemary, thyme, sugar (white or brown), pepper (black, white or hot) and paprica. Grind together in a blender or food processor. Rub liberally on ribs, cover and refrigerate overnight. Sear ribs both sides (on gtill) then drop heat to low and spray with liquid (preferably apple juice or diluted vineger) ant least every half hour for 3 or 4 hours or longer. The sage is something that goes real well with pork ribs. Works for pork shoulder roasts, too, just takes longer to cook.