Dry Rub for Baby/St. Louis Ribs

cbrhunter

Fire Starter

Original poster

Dec 22, 2009

32

11

Parker, CO

• Jan 23, 2010

• #1

Hi folks, I've been using one dry rub recipe for a while now and I'm looking to make a change. We had tweaked and modified a recipe we had found some time back and have used that for a couple of years now.

I wanted to work on a new recipe and was curious if there was a "Holy Trinity" to dry rub recipes? Is there a good, solid base you can work from that most dry rubs contain (brown sugar, garlic, salt etc)?

Cheers!

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Jan 23, 2010

• #2

Well the majority of rubs contain salt and usually brown sugar and paprika and then go from there but for me it's gotta have some chipotle powder in it

 

grillin_all_day

Smoking Fanatic

SMF Premier Member

Jun 5, 2008

511

46

Barksdale Air Force Base, LA

• Jan 23, 2010

• #3

Light brown sugar, garlic and onion powder, sea salt, fresh cracked pepper, paprika and a little cayenne. Those are my "base" spices that I use in every single rub. I know, seems like a lot huh?

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• Jan 23, 2010

• #4

My buddy turned me on to using a little bit of cinnamon on my ribs. It doesn't take to much but I really like the flavor it gives the rub.

 

BandCollector

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Feb 4, 2009

2,790

1,693

Mt. Lebanon, PA (South Hills of Pittsburgh)

• Jan 23, 2010

• #5

Try Jeff's Rub........it's the cat's whiskers!

I think you will like it.

 

shooterrick

Master of the Pit

OTBS Member

SMF Premier Member

Jan 13, 2008

2,035

20

South Louisiana

• Jan 23, 2010

• #6

Half the fun of smoking is developing your own recipes. As a starter any rub I make I now use Turbinado (Raw) sugar instead of brown. It doesn't lump from moisture like brown, mixes easier, and not as quick to burn. Flavor is similar to brown. Have fun and enjoy the creativity.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Jan 23, 2010

• #7

Domino makes a "brown" sugar now called brownulated, I tried it and unfortunately it doesn't have much of a "brown sugar flavor" it has a nice flavor with large granules and have been using half that and half brown sugar in my rub.

 

hungryjohn

Smoke Blower

Feb 3, 2009

105

10

North Georgia mountains

• Jan 23, 2010

• #8

Like ShooterRick, I us Turbinado instead of brown sugar. If you haven't tried it, do.

 

jw3s

Newbie

Jan 10, 2010

22

10

Cy town AMES, IA

• Jan 24, 2010

• #9

i second the cinnamon. I really like the sweet spice it gives.

 

b8h8r

Smoke Blower

Aug 9, 2008

119

10

Helena, MT

• Jan 24, 2010

• #10

I also like raw sugar, but just remember that you are losing molasses when not using brown sugar.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Jan 24, 2010

• #11

Try a litle Clove

 

insight

Meat Mopper

Dec 28, 2009

204

15

• Jan 29, 2010

• #12

Dried anchovy powder. Secret weapon of some. ;)

 

rickw

Master of the Pit

OTBS Member

Sep 1, 2008

2,369

14

The Peoples Republic of IL.

• Jan 29, 2010

• #13

I use the basic rub mentioned and also put in a dash of dry mustard, cumin. I use a bit more cayenne than some, I like some heat on mine.

 

meandmytwodogs

Smoking Fanatic

Feb 27, 2008

414

10

Beaver Lake/Plattsmouth, Nebraska

• Jan 29, 2010

• #14

Huh. Love anchovies. Interesting thought.

Dave