Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Rib Rub

Please help!

I need your favorite Rib Rub recipes...

Please?!

just do the "best ribs in the universe" mix....cant go wrong. well u can go wrong if u use bad wood

I use "Tips"... you can buy it online....

Never heard a bad review of the rubs and brines from here :

http://www.madhunkymeats.com/

In fact I just today got a pound and a half of all purpose rub , pound each of pork and poultry brine mix , and a pound of hot whang rub.
ETA I was too chicken to try the hot ass whang rub

Pork? I just start with a brown sugar, add paprika, cayenne, onion, garlic powders, pepper..yada yada. Rub with mustard then cover with rub. TX BBQ rub and Bone sucking sauce are pretty good.

mikey, since you asked for a recipe rather than a specific product may I suggest that you may find one here

http://www.google.com/search?hl=en&...asic+rib+rub&oq=&gs_l=&psj=1

and whip up one that catches your eye and makes you drool and after you settle on one that makes your guests beg for the recipe you'll have braggin' rights ta boot. Jess don't tell ' em ya got it off the innanet Many rubs are but a slight variation from one to another.

This company is popular here at the 'fire for store bought.

www.dizzypigbbq.com/

Good stuff. http://www.dizzypigbbq.com/HTMLrubs/dizzydust.html

Another company.

https://shop.buttrub.com/SearchResults.asp?Cat=3





Denny.

Around here that's a bottle of Kendall Jackson Chardonnay for the bride

don't spend the whole paycheck!

Ribs are what i live for! depending on your racks (Spair or baby back) you can adjust amounts.

1 tbsp honey mustard
2 tbps brown sugar
1/2 cup apple juice
1 tsp apple cider vinegar
1 tsp garlic powder
1tsp chili powder (optional)

I'll double/triple everything if its Spair ribs for size. This is a a wet rub I put on in the am and let sit all day. I cook/smoke at 225 and for the last hour I wrap in tenfoil and splash another layer of the rub on (lightly) and poor some apple juice in the foil and seal them up tight. You can tell there done when you start seeing the bones show like fingers and if you grab the rack of ribs long ways and hold them up, the meat should rip/the rack should not be able to stay flat, it should want to rip in two.

Here's a homemade dry rub that I got from "How to Grill" by Steven Raichlen. It's become a staple in my kitchen.

1/2 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons course salt
1 tablespoon hickory smoked salt or more course salt (I use a tiny bit of liquid smoke)
2 teaspoons garlic powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

This makes about one cup but it's so good I double it when making a batch. I use a recycled parmesan cheese shaker top container to store it in. From the book ...

"OK, this is ground zero - the ur American barbeque rub. Use it on ribs, pork shoulders, chickens - anything you want to taste like American barbeque."

It's really good on steaks and xtra thick porkchops too.

You know, I used the simplest, most basic rub on some pork ribs last night and it pleased the simple (and picky) palates of even my kids. It involved only a random squirt of French's prepared mustard across the rack, a handful of brown sugar, a liberal dusting of black pepper, and an equal dusting of Lawry's season salt. I just rubbed that into a paste across the rack and that was it; sweet with a bite, and a bit salty. And they tasted like pork.

Same result with Brisket, I just substitute mustard with Worcestshire usually.

Good one!

I like all the traditional stuff and some not so. Mild chile powder, garlic, onion, s&p, brown sugar, oregano, some cayenne, and a little coffee.

Thanks guys!!!

mix up Salad supreme, garlic powder, onion powder, Worcester sauce, pepper. and rub on the ribs at least one hour before smoking or BBQing. A few drops of liquid smoke also helps. If you dont like the liquid smoke, don't use it. I do............even if I am smoking. (on ribs only)

I know someone who uses that on ground beef jerky.

It's not just about the rub. After 25 years I learned the easiest way to get buttery ribs is slow heat them in an oven after you get some smoke on them. Just add your dry rub to baby back pork ribs while you get a charcoal fire hot in a smoker pit or BBQ grille with a lid or cover. Dry ingredients only. No Mustard or wet stuff. I just use both garlic and onion powders, dry mustard, dry ginger, chili powder, raw or brown sugar, bit of celery salt and sea salt and a little fresh ground black pepper. Then, add hickory or cherry chunks to the coals and get it flaming hot and lay the meaty side down and brown the coating to the stage where the sugar rub is getting dark brown just short of black. It only takes about 2-3 minutes. Try to get it even. Then flip it over and almost close all the vents and lid or door. After 20 minutes or so, you got your smoke flavor. Let the fire go out. Lay ribs on a baking sheet and immediately brush lightly on the bottom and heavily on the top lastly with your favorite sauce. I like Sweet Baby Rays garlic. Wait an hour. then cover with aluminum foil throw it in the fridge. Put them in the oven at 190* and bake for 7-8 hours. I bake them while I'm at the shop and come home ready to eat. Oh. I forgot. Remove the thin skin on the boney side of the ribs first.

No offense, but ribs in the oven? No do not do that.

For a good rib (and darn near everything else rub) check out "Yardbird" rub by PorkPullin Plowboys.

This is how you do ribs:
https://www.24hourcampfire.com/ubbth...7871368/Rainy_day_Baby_Backs#Post7871368

more'n one way to skin a cat.

More'n one way to commit suicide too.....still doesn't make it right.