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Rib Rub Question

post #1 of 13
Thread Starter 
Did some ribs a while back. This was the first time I had actually used a rub. I wanted to see what all the talk was about. While they came out decent, the rub over powered the ribs. I probably put too much on. In searching the forums, I couldn't find any posts that talk about amount of rub to use. I plan on doing some more this weekend and wondering how much rub do you put on? How thick do you need it?
post #2 of 13
All about personal preference, but I just use a light dusting.
post #3 of 13
Depends on what is in the rub.

If you use a lot of "high power" ingredients use less.

I use a variation of Jeff's rib rub & coat the ribs until you cant see the meat & they turn out great every time.
post #4 of 13
I agree its all in what you are looking for, I don't use high power ingredients such as Cayenne or even chili powder in my rubs. Prefer to use items that are more subtle but have always covered the meet completely with rub. A friend of mine uses a lot of Chili powder and while not bad it is the first thing I notice when he cooks ribs vs. tasting the ribs and juices.
post #5 of 13
Rubs are as individual as the cook. I dont have any sugar in my rubs...can burn. I dont have salt in my rubs (wife can't taste salt unless it is too salty) also the salt is a cheap ingredent in most rubs is the main ingredent. I dont use Cayenne,red pepper flakes or hot peppers.Family dont do hot my daughters mouth will break out in burnt sore places in mouth like she burnt with a iron,branding iron and takes weeks to get over the caspium burns..but to get to the question I rub both sides well to cover i like a light flavored rub with onion and garlic and herb(tones garlic and herb) and i sift it threw a sifter to get all the bigger piecs out (use in garlic butter/italian sauce.I like to taste the meat and not overpower with just the rub. my .02 thanks Rember not everyone eats the same ,My dad wanted everyone to eat like he did...wanted his peppers grown 7ft above hell. He read and studyed que but he didnt light many fires 1 or 2 a year..not as many as he got older. I got his brinkman pro (like new) when he passed on.
post #6 of 13
try brushing the ribs with plain yellow mustard before applying the rub:

the mustard helps the rub stick to and work into the ribs, and the mustard taste goes away during the smoke/cooking process. helps to make a nice bark and color on the finished product as well!

post #7 of 13
I've found a lot of store bought rubs are high in salt content and overpower the meat. I make my own rub with a mixture of brown sugar, kosher or seal salt, gound pepper, garlic, ceyenne pepper and paprika. I add other ingredients as the mood strikes but those are the basics. I coat with mustard, put a coat to cover the meat, and let it sit overnight in the fridge. after an hour of smoke I mist with a mixture of Cap'n Morgans and apple juice every 30 minutes until i foil. 3-2-1 has worked great every time.
Good luck with your next smoke.
post #8 of 13
Thread Starter 
Thanks for all the replies. That was quick. I'll try making it lighter coating this time. The rub I'm using is Jeff's that I purchased when I found this site. I had used it on brisket and loved it. I had never used a rub on my ribs before as where I was raised, we just used sauce. Wanted to see what everyone talked about. Jury is still out on what I like better, just need to tone it down a little and see what happens. My son hated it, wife is undecided, so this time we'll be doing it both ways.
post #9 of 13
I put everything Joe doesn't use in my rub biggrin.gif
post #10 of 13
your son is weird. PDT_Armataz_01_05.gif J/K

We have modified Jeff's rub some, but not much and fined it very good. I would suggest looking for Durkee's Chicken and Rib Rub and try it. Pretty good commercial rub you should be able to find at some local stores.
post #11 of 13
>>>I would suggest looking for Durkee's Chicken and Rib Rub and try it. Pretty good commercial rub you should be able to find at some local stores.<<<

i second that suggestion. it's what i sue and it is good stuff - just the way you think BBQ is supposed to taste! ;)
post #12 of 13
Here is one I posted last week, take a little work but it's worth it.

post #13 of 13
Richtee I want to try your rub. What is red ground and B.P.? And how much of everything, like a teaspoon or cup, etc. Thanks.
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