I like dry rub ribs. Suggestions for a rub?

[wahoowad]

Lately really enjoying dry rub ribs and forgoing any sauce or glaze. Any suggestions for a prepared rub that might be suited for dry rub?

 

[Ringer]

Lately really enjoying dry rub ribs and forgoing any sauce or glaze. Any suggestions for a prepared rub that might be suited for dry rub?

The meat church products get pretty high praise here.

I have a friend that loves the suckle sucklebusters sweet heat habanero rub

 

[Displaced Texan]

I just use salt and pepper. Smoked these yesterday.

 

[SecondHandSmoker]

I just use salt and pepper. Smoked these yesterday.

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Yes sir. Nothing wrong with just good ol' S&P or SPOG.

 

[bregent]

I almost always use the Fast Eddy rib rub recipe:
½ cup white sugar
¼ cup Hungarian paprika
¼ cup Lawry’s seasoning salt
2 tablespoons garlic salt
1 tablespoons allspice
1 tablespoons cumin
1 tablespoons onion salt
1 tablespoons fresh coarse ground black pepper
1 teaspoon of celery seed

 

[eaglewing]

I just use salt and pepper. Smoked these yesterday.

Yes sir. Nothing wrong with just good ol' S&P or SPOG.

I'll be doing this in a couple days on 3 baby backs to make 'pulled rib meat', everyone can add their own BBQ sauce afterwards.

 

[SmokinEdge]

SPOG, and add just a little sugar to balance the salt. Paprika for color if you wish.

 

[WV_Crusader]

I agree with SPOG! I tried an Old Bay rack of rib my buddy made and it was good…but Old Bay is my vise for other creatures that come from the salty sea!

 

[jcam222]

I haven’t tried it yet but I think any jerk rib would be great if you like jerk. You could even use the wet Walkerwoods or Grace rub and then not sauce them.

 

[912smoker]

I like Kosmos Q , Meat Church , Killer Hogs.
Jack Daniels steak rub is basically SPG.
I'll try mixing my own again sometime...

 

[TNJAKE]

I haven’t tried it yet but I think any jerk rib would be great if you like jerk. You could even use the wet Walkerwoods or Grace rub and then not sauce them.

Malcolm reed has a dry jerk rub. It's pretty delicious on ribs. It's lacking in heat so I add some cayenne but the jerk flavor is wonderful

 

[smokin peachey]

I just use salt and pepper. Smoked these yesterday.

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Looks good. What kind of knife do you got there?

 

[Displaced Texan]

Looks good. What kind of knife do you got there?

Thanks.

Stal Winco knife I got at a restaurant supply up here.

 

[chef jimmyj]

I have recipes for a bunch of Rubs. Lately, GOYA ADOBO with extra Black Pepper. Its lazy man SPOG with some Turmeric. Below is my Favorite Rub...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

 

[Fueling Around]

I just use salt and pepper. Smoked these yesterday.
...

I don't like any rub with sugar or excess salt.

I like the Dalmatian (salt & pepper) for traditional Texas brisket.

I started with SPOG or salt, pepper, onion, and garlic for my spice blend..

My current rib spice is equal parts of the following:
paprika, onion powder, garlic powder, canning salt, chili powder, cumin, mustard, and black pepper.

Allspice might be my next add to the blend.
I would love hot peppers such as cayenne, Thai, Korean, or habanero, but I share my ribs with many that do not tolerate heat.

 

[Dive Bar Casanova]

I don't like any rub with sugar or excess salt.

I like the Dalmatian (salt & pepper) for traditional Texas brisket.

I started with SPOG or salt, pepper, onion, and garlic for my spice blend..

My current rib spice is equal parts of the following:
paprika, onion powder, garlic powder, canning salt, chili powder, cumin, mustard, and black pepper.

Allspice might be my next add to the blend.
I would love hot peppers such as cayenne, Thai, Korean, or habanero, but I share my ribs with many that do not tolerate heat.

Good rub.
I use curry instead of cumin and at less than 1/16 the total mix.
Just a taste.

 

[SmokyMose]

I've been using this since the Mrs. went on a low sodium diet:
1/2 cup Brown Sugar
1/2 cup Paprika
1/4 cup "Salt substitute"
4 Tb Coarse Black Pepper
4 Tb Garlic Powder
4 Tb Onion Powder
1/2 Tb Cayenne

I'm planning to split a rack today and do one half with just Pepper.
I used to use S&P but now I have to be careful with the Salt....

 

[kruizer]

I use McCormick rubs a lot and they have been very good.

 

[gmc2003]

When I use a store bought rub. It's usually Stubbs.

Chris

 

[texomakid]

So many rubs ...... So little time .....