Trade me a rib rub.

RobsanX

RobsanX

Potato peeler
This is the rib rub I've been using. Do you have one to trade?!

s Rob's Rib Rub s
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Dry rub for pork spareribs.
Yields: 12 Servings posted as 169827
Ingredients
3 tablespoon Brown sugar
1 1/2 tablespoon Paprika
1 1/2 tablespoon Salt
1 1/2 tablespoon Black pepper ground
1 tablespoon Dry mustard
1 teaspoon Garlic powder
1 teaspoon Onion powder
1/2 teaspoon Basil
1/2 teaspoon Oregano
1/2 teaspoon Marjoram
1/4 teaspoon Sage
1/2 teaspoon Cayenne


Instructions
Mix all ingredients together in a Zip-Loc bag, breaking up any lumps. Keep in an air tight container for up to 6 months.
 
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Hi Robsan!

I rarely make my own rubs anymore - way too many great ones on the market.

Head Country is my hands-down favorite http://www.headcountry.com/Product.aspx?ID=38 It's very traditional, mainstream, and all-purpose; great on chicken, pork, and brisket. HC has been used by probably every winning BBQ team at one time or another.

I can tell you personally, I love the flavor and it's been VERY good to me!

Lee
 
Here is my go to rub for most things. This is the rub or season mixed used in my Peach baked beans by the same guy. I got this from FN a couple of years ago. I use the smoked paprika instead of the regular stuff.

Jack's Old South BBQ Rub

1/4 cup brown sugar
1/4 cup sweet paprika ( I use hot)
1/4 cup kosher salt
3 tablespoons black pepper
2 tablespoons garlic powder (I dehydrate my own then grind it)
2 tablespoons onion powder (I dehydrate my own then grind it)
1 teaspoon cayenne pepper
1 teaspoon dried basil

Combine all and mix well. Yields about 3/4 cup
 
Thanks for your suggestions! If I don't see a prepackaged one that looks good at the store I'll probably try yours Joe.
 
3/4 cup dark brown sugar
1/8 cup paprika
1/8 cup salt
2 TBL garlic powder
2 TBL onion powder
1 TBL chili powder(i often omit this)
1/2 TBL italian seasoning crushed
2 TBL fresh cracked black pepper
cayenne to taste
 
i must confess .. i buy my rib rub ..
i found one i really love and i can not make it
better ...
i feel better getting that off my chest ..
 
Hmmm... No decent looking rubs at the store. Wisconsin suck for barbecue... I suppose I'll just take some elements from Joes', Bam's, and mine and go with that.

Yay! Ribs tonight!!!
 
Okay, but for the future, Rob, take a look online and order a few different ones, just for fun.

Bad Byron's Butt Rub is excellent, and the guys at Dizzy Pig have some rubs with a little twist to each (I like Raging River).

Lee

Lee
 
Please read notes at bottom.

This is a work in progress.

This is a general seasoning that started out as a rub for ribs. Also chicken and burgers. Slab ribs get rubbed, over night in the fridge, coated while coming to temp, coated when they go on the grill, coated when their turned .... In the house I use it on burgers and chicken as well as other stuff I want some heat in, but the cayenne and pepper and searing don't go together well in an enclosed area.


4 TB Pepper Corns, Whole
4 Ts Mustard Seed
6 TB Kosher Salt
5 TB Cayenne
3 TB Paprika
5 TB Garlic Granulated
4 TB Onion Granulated
½ Ts Clove, Ground
½ Ts Nutmeg
½ Ts Curry Powder

Put Pepper Corn and Mustard Seed in mill (coffee grinder) and mill until pepper is medium fine. Put in bowl.

Put salt in mill, pulse once to reduce size of crystals, put in bowl.

Add remaining ingredients to bowl and thoroughly mix till blended.

Last time I made this yield was ~ 1 pound of rub.



NOTES:
1) I had been using garlic and onion powder but when put on ribs and rubbed it gummed up, and tended to clump if left to sit in the shaker. I switched to granulated garlic and onion. I haven't had a chance to use this rub on the grill, in the house it seems light on these ingredients.

2) Clove, nutmeg and curry is listed as 1/2 ts, it's less than that, more like a pinch.
 
I threw this together yesterday:

1 Tablespoon of:

Paprika
Cayenne (less if you don't like it spicy)
Onion Powder
Tumeric
Cumin
Corriander

1 Teaspooon of:

Garlic Powder
All Spice

Mix well.

Lightly slather the rack with dijon and season with kosher salt and fresh black pepper. I like to control my seasoning so I apply salt and pepper seperately from the rub.

My mop was 2 cups homemade tea, 1 cup cider vinegar and 2 tablespoons honey.
 
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Couple things about salt. First, I never use any salt in any of my rubs. Hard to control the amount of salt that way. If you add extra rub to your ribs (or other meat) then you are adding more salt. Go with a lighter amount and less salt. I make my rubs with no garlic or onion salts. I salt right before I put the rub on so I know exactly how much salt I am putting on.

Second, when buying a store bought rub, about 70% of the time the first ingredient is salt so you are dealing with the same thing there. Look for rubs whose first few ingredients are not salt.

This is not some sort of high blood pressure thing. It's a consistency thing. Garlic salt? How much is salt and how much is garlic? Sometimes I feel like a light rub as I want the smoke flavor to be more prevalent. If I have a rub with salt in it I won't have enough salt on the meat. But how much more should I add? That will be very hard to calculate.

As for rub recipes I usually go with a Paprika/brown sugar (or tubinado sugar) rub. Problem is that I don't do recipes. Sure, I realize I talked about consistency before but having a little too much or too little brown sugar is a far cry from having too much or too littler salt. Too much salt and the meat is ruined. Too much brown sugar and it's just a little sweeter.

Sweet Paprika
Brown Sugar (or Turbinado)
Granulated Garlic
Fresh Ground Black Pepper
Fresh Ground White Pepper

Now right there I could stop and that would be a great rub. Simple, flavorful and just all around a solid rub. But I usually add a little more:

Chilly powder
Pinch of dried mustard
Pinch of cayenne

Sometimes I add Cumin (MiL makes a great cumin rub so I have been playing with that lately). Sometimes dried herbs (oregano, basil, etc)

Coarse salt on the ribs right before adding the rub.



Something else I was thinking about. I use sweet stuff in my rubs. I use fruit woods when I smoke. I was wondering if this would be a good idea. Get a fruit dehydrator. Throw in some apple slices. Maybe cherries. Dehydrate them. Then grind it up in a coffee grinder and add that to a rub. Would that be good or over the top?
 
I see your point about salt. And I think I'll leave salt out of my next rub.

What I never put in a rub is sugar. I direct heat smoke, when fire springs to life the sugar tends to burn.

Point of trivia, this season I'm going to try an external firebox again, have to see how this one works out. The last one worked but not well enough.
 
Wart said:
I see your point about salt. And I think I'll leave salt out of my next rub.

What I never put in a rub is sugar. I direct heat smoke, when fire springs to life the sugar tends to burn.

Point of trivia, this season I'm going to try an external firebox again, have to see how this one works out. The last one worked but not well enough.
Click to expand...

Not this sugar

 
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Wart said:
I see your point about salt. And I think I'll leave salt out of my next rub.

What I never put in a rub is sugar. I direct heat smoke, when fire springs to life the sugar tends to burn.

Point of trivia, this season I'm going to try an external firebox again, have to see how this one works out. The last one worked but not well enough.
Click to expand...

Sugar, of any kind, is another thing I don't add to my rubs. I like to dissolve sweeteners in my mops to build an even layer. Plus there's less of a chance of having a hard crust from the sugar.

For ribs I apply a mop every 30 minutes after 1 hour or so of cooking. Only the last 30 minutes or so I apply any sauce which would also get too crusty. I posted a thread here "Mops" which shows how much sugar I use.
 
This is My Basic Rub that I like on my Ribs. I'll add other spices or other store bought Rubs for other Food! I like to mix 50% of my basic Rub with 50% Old Bay for Chicken and Salmon!


4.5 oz Salt
8 oz Granulated Garlic
1.5 oz Black Pepper
1.5 oz Cayenne Pepper
1 oz M S G
Makes 16.5 Total OZ
 
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