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Rubs

post #1 of 8
Thread Starter 
I've smoked ribs about 6 or 8 times now. I'm pretty comfortable with the process; time, amount of smoke, meat prep. Now I'm struggling with the rubs. I've been winging/eyeballing it so far. Picking up little tidbits along the way. I tried a 9 to 1 black pepper/salt rub that had its merits but was too hot overall. I tried coarse and finely ground pepper. I know the standard is salt, pepper, onion, and garlic. I smoked a batch of ribs yesterday that came out far too salty. Looking for some help with proper ratios of seasonings. I need to find a good base to start with. Any help would be greatly appreciated.
post #2 of 8
Thread Starter 
Also, how heavy do you apply the rub?
post #3 of 8
I've been doing a lot of ribs lately and I use brown sugar salt pepper garlic powder chilli powder onion powder and paprika. I don't have measurements of what I use but the order I listed them are from most to least. When ever I fix ribs I always try another rub on another rack of ribs and the rub I through together is always the one they like the most. Give it a try.
post #4 of 8
Quote:
Originally Posted by John Weeks View Post

Also, how heavy do you apply the rub?
Coat it heavily top and bottom. Make sure you remove the membrane off th back first. Also try wrapping the ribs after 2-3 hours on the smoker. That will keep them very moist.
post #5 of 8

You may want to purchase Jeff's rub recipe.

 

It is very good and can be tweaked to your own flavor profile.

 

Also part of the proceeds go to help keep this site going.

 

Al

post #6 of 8

Here is a popular rub that you can start with followed by my most used variation. It is hard to say 2 part X and 1 Part Y because tastes vary agreat deal. 8:1 Pepper to Salt is pretty unheard of with the exception of Pastrami...JJ

 

Mild Bubba Q Rub (All Purpose)

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

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

Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...

 

 

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

post #7 of 8
Try using Jeff's rub. It's an excellent rib rub and very good for any meat. The recipe for Jeff's rub and sauce is available here. They are most user friendly and can be tweaked to your personal taste. The proceeds from the recipes go to maintain and support of this site.

I never wrap ribs anymore. I smoke my baby backs at around 260* for 3 to 3-1/2 hours. When I get a good bend, I sauce/glaze them and let them go another 15 minutes, then sauce again for 10-15 minutes until it sets. Take them off, let them rest for 30 minutes, slice and serve.

If you have a Costco nearby, they have Swifts baby loin back ribs. They are packed 3 to a Cryovac and very meaty. A good thing is that the membrane has already been pulled.

Give them a try. They give me a great finished product. Joe
post #8 of 8

First off I use a mop 1st layer

 

8758924322_2ec8094638_c.jpg

 

then a rub...applied sparingly

Here's my go to for ribs
 

 

  • 3 tablespoons light brown sugar
  • 1 teaspoon cayenne powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons white pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon dry mustard, such as Coleman's 
  • 1 tablespoon course black pepper
  • 5 teaspoons seafood seasoning, such as Old Bay
  • 1 teaspoon ginger powder

 

8077528430_a6d385aaba_z.jpg

 

 

after foiling ...if I foil, I'll then I start building a glaze.

 

8757754363_143dcfaca5_c.jpg

 

 

 

and this rub I use (heavily) for the trimmings to make Rib Bits aka "Pig Candy"

 

  • 1/3 cup coarse salt (kosher or sea)
  • 1-1/2 cup (packed) Brown Sugar
  • 1-1/4 cup paprika
  • 1 Tbsp freshly coarse ground black pepper
  • 2 Tbsp garlic powder
  • ¼ cup dried onion flakes
  • ¼ cup onion powder
  • 1 tsp cayenne pepper
  • 2 tsp chili powder
  • 2 tsp coriander
  • 1 Tbsp rosemary

 

 
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