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Sweet Rub for BB's

post #1 of 5
Thread Starter 

Can anyone help me out with a sweet rub for babybacks?  I have Jeff''s Naked Rib Rub and it is great, but I have a few that thinks it is to spicy.  If someone could help me out it would certainly be appreciated.

post #2 of 5

This is the rub i have decided to make as my go to for any pork.


first instead of plain yellow mustard . i mix

1 cup yellow mustard

1/2 cup molasses

1 tsp liquid crab boil
Brush this liberally on your pork.


The rub:

1/4 cup hungarian or spanish paprika

1/4 cup onion powder

1/4 cup garlic powder

1/4 cup cbp

2 tsp celery seed

2 tsp ground mustard

2 tsp cumin

1 tsp nutmeg

1 1/4 cup dark brown sugar.


it helps to get the lumps out if you run this thru a grinder or food processer.


Coat the pork w/ a heavy coat of the rub. wrap and in the fridge overnight if possible.

B4 you smoke hit the pig w/ another dusting of rub and smoke away.

This recipe makes enough rub for 6 racks of spares or 2 large butts.

   Hope you enjoy and let me know if you try it.


 This is my pig rub and if it's not sweet enough you can add more sugar.

 Also, i add 2 tsp cayanne when i make it for us .But i realize that everyone doesn't like the heat.

post #3 of 5

That sounds delicious eman.  Think I'll have to try that next time.

post #4 of 5

When I do ribs I add a bit of brown sugar to my rub to sweeten it up some

post #5 of 5

This one is from America's Test Kitchen for Sweet and Sticky Kansas City Ribs.  My other half likes sweet, and I don't.  LOL



3 TBS Paprika

2 TBS Brown Sugar

1 TBS Salt

1 TBS Pepper

1/4 tsp Cayenne


Their sauce

1 Onion minced and sweated

4 Cups Chicken Stock or Broth

1/2 Cup Molasses

1 Cup Dark Corn Syrup

1 Cup Apple Cider Vinegar

2 TBS Brown Mustard

1/2 Cup Catsup

1/2 Cup Tomato Paste

1 TBS Hot Sauce

1/2 tsp Garlic Powder

1 Cup Root Beer.

Simmer about 45 minutes to reduce.


Too sweet for me, but she likes it.

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