Rub Rules?

For me it all depends on what I am making and what I am in the mood for. I have my standbys for beef, poultry and pork that I use for customers and company. I do like to play around with flavors though so it isn't uncommon for me to tinker with a rub that I wouldn't use except for just the wifey and I. I suppose if you are looking for a standard, I like my rubs balanced with just a hint of heat.

1st rule of all my rubs is no to very low salt.

2nd rule is no sugar on beef.

Other than that i don't think i've ever done the same rub twice other than my pig rub

I do not use a bunch of rubs..I just use a little Slap Ya Mama on just about everything...and I do not like sugar on meat...

I usually shoot for Balance or One dominant flavor...I like Rubs that have some spicy heat but can't really tell what all's in it...Or I allow one dominant flavor like in a Orange Bubba Q Rub, I developed for a member...As far as Sweet, my first choice is Turbinado followed by Oven Dried Brown Sugar...my ratio is 4 part Sugar to 1 part Salt for Pork and Chix...2 to 1 in my favorite Beef rub, gives a nice Bark...all the other Herbs and Spices will vary...One important point, Always let a New rub rest at least 24 for the essential oils to combine.You will develop completely new flavors. What may be too heavy today will combine into overall harmony tomorrow...BTW like AL, I'm a big fan of Montreal Steak Seasoning if I don't have my Beef Rub on hand...JJ

A good way to go is to pick some Spices you like and mix them. Don't use all the Spices in the Cupboard,but the ones you like... I use a Pure ground Chile and Paprika with some Onion , Garlic and a touch of ground Cloves.

The idea is to make a blend that taste good before cooked,that way you know how it should taste. Try not to use store bought Rubs as they have too much salt.

Have fun and...

My only rule is that there are no rules!! Generally I like sweeter on pig and more savory on cow and bird. On fattier pieces of meat I'll add something to balance out the richness and cut the fatty flavor. I have a basic recipe from which I don't usually deviate significantly, though I may alter the heat, sweetness or earthiness depending on the meat and what I'm in the mood for. How much rub depends on the meat and whether or not I want a crust.

I am not a fan of many rules in the kitchen.  My rubs and marinades often reflect my mood or desire at the time I am making them.  I have also noticed that as time progresses, my rubs tend to get simpler and more sparingly applied.

Good luck and good smoking.

I do use some different rubs but most of the time I use the same ole rub that i have been ising for years.  You all know it Old bay and turbinado sugar or brown sugar less sugar on beef then pork. Now sometimes I make up something and thats about like most stuff I make look into the spice racks and think. What would I like to eat spice or sweet or what counrty do I want to go to.

Yes, experiment. Remember that spices have a shelf life , too ; one year on average for Prepared Spices and two on whole seeds and kernels. The more fresh , you grind , Spices you use , the better ; i.e. , use as many whole Spices as you can , even dried Chiles

Just sayin'...

havefun and...

Smoking for family for father's day. Need a good rub for pork but and sauce for ribs.

buzzirko1976 said:

Smoking for family for father's day. Need a good rub for pork but and sauce for ribs.

Click to expand...

You would get a better response starting your own thread. This one is very old. Here is some stuff you may like...JJ

Smoked Ribs as easy as 3-2-1

A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.

The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap, saving any juices in the foil, and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ

Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, skip the Butter.

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

I was AMAZED...No additional sauce needed. ENJOY...JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip  add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

Carolina Q Dust  

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder 

1T Granulated Garlic

1T Granulated Onion

1T Mustard Powder

1T Grnd. Black Pepper

1T Grnd. White Pepper

1tsp Cayenne Pepper, or more as desired.

1tsp Grd. Cumin

1tsp Dry Thyme, rubbed

Makes about 1 Cup. This has some Heat from the the jar but mellows when Smoked. If too Hot, reduce the Black, White and Cayenne Pepper.

Apply your desired amount of Dust to the meat, wrap in plastic and rest in the refrigerator overnight.or longer. The day of the smoke, pull the meat out, add more Dust and go into your pre-heated Smoker...JJ

Cajun Rib Tickler

1C Tubinado or Dried Brown Sugar*

1/4C Paprika**

2T Kosher Salt

2T Garlic Powder

2T Onion Powder

2T Mustard Powder

2T Chili Powder

2tsp Black Pepper

1-2tsp Cayenne

2tsp Dry Oregano

2tsp Dry Thyme

2tsp Cry Celery Flakes

1tsp Celery Seed

Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

Notes...* Leave out the Sugar for a Cajun Blackening Spice.  Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

             ** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

Mix and store in an air tight container...JJ

KC Bubba Q Juice

2C Ketchup

1/2C Brown Mustard (Gulden's)

1/4C Apple Cider Vinegar

1/2C Molasses

2C Dark Brn Sugar

1T Tomato Paste

1T Your Rub

1-2tsp Liquid Smoke

1tsp Worcestershire Sauce

Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

Use or pour into a sterile jar and refrigerate for up to 4 weeks.

Makes 3 1/2 Cups.

Yellow Bubba Q Juice / South Carolina Style

2C Yellow Mustard

1C Cider Vinegar

1/2-1C Brown Sugar

1-2T Sriracha or other Hot Sauce

1tsp Blk Pepper

1tsp Gran. Garlic

1tsp Gran. Onion

1/2tsp Salt

1T Worcstershire

Cayenne Pepper to taste

Combine all and simmer to combine flavors. Reduce to desired thickness.

Makes 3 Cups.

Red Bubba Q Juice / Lexington NC Style

2C Cider Vinegar

1C Ketchup

1/4C Texas Pete or other Hot Sauce

1/2C Brown Sugar

1tsp Gran. Garlic

1tsp Gran, Onion

1tsp Blk Pepper

1tsp Salt

1T Worcestershire Sauce

Cayenne to Taste

Combine all and simmer 5 minutes to combine flavors.

Makes 3 Cups

White Bubba Q Juice /Alabama Style

3C Mayonnaise, Hellman's (Hey I'm a Jersey Boy!)

1C Apple Cider Vinegar

1/4C Honey or 3T White Sugar

1T Horseradish, prepared

1tsp Celery Seed, ground

1tsp Salt

1tsp Black Pepper

1tsp Onion Powder

1/2tsp Garlic Powder

1/2-1tsp Cayenne Pepper

Dash of Worcestershire Sauce

Whisk all ingredients together until well combined. Taste and adjust Sweet, Sour, Salt and Heat to your taste. Refrigerate at least two hours for flavors to meld. Divide, with half to be brushed on the meat during the last half hour of the cook and the remaining half to be used as a Dip at the table.

Makes about 4 1/2 Cups Sauce. NOTE: This makes a great Dressing for Cole Slaw as well...J

BLUEBERRY BUBBA Q JUICE

1 Quart     Ripe Blueberries (or other Fruit)

2 Each      Shallots, Peeled and Sliced

1 Large     Clove Garlic, Peeled and Sliced

1 TBS        Butter

1 CUP       Balsamic Vinegar

1/2 CUP    Water

1/2-1 CUP Packed Brown Sugar

1 TBS        Molasses

1 TBS        Dijon Mustard

6 oz            Heinz Chili Sauce or Ketchup

6 Each       Large Basil Leaves, torn

Wash blueberries, set aside.

Melt the butter in a large sauce pan.  Add the shallots and garlic, saute until soft but not browned.

Add the blueberries, vinegar and water to the sauce pan.  Bring the berries to a boil, reduce heat and simmer the berries until soft.

Add the remaining ingredients stirring until well combined, simmer for 5 minutes.

Add the sauce to a food processor and puree until smooth.  Return the sauce to the sauce pan.  Simmer until desired thickness, adjust seasoning 

with salt, pepper. Add additional sugar, vinegar or hot sauce to taste.  Cool and store in refrigerator for up to one month.

Yield:  approximately 1 quart.

1 hour in to the 3-2-1

well im a big fan of central Texas cue so  im pretty much salt and pepper on everything  50/50 s&p on brisket  2-1-1 ratio on porkribs pepper salt and paprika same w turkey occasionally  ill do Memphis dry ribs  just apply the seasoning  after smoking ribs chicken etc