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Favorite Rib Rub Recipe to get bright red coloring

Discussion in 'Sauces, Rubs & Marinades' started by robin squires, Mar 15, 2019.

  1. Looking for some rib rub recipes to get some bright red coloring on ribs. Thanks
  2. kruizer

    kruizer Master of the Pit

    Look for a rub with lots of paprika in it.
    ksblazer and indaswamp like this.
  3. indaswamp

    indaswamp Master of the Pit OTBS Member

  4. jbellard

    jbellard Smoking Fanatic

    Robin, just curious as to why you want it so red? Paprika will do the trick but doesn’t really add too much flavor IMHO.
  5. jaxgatorz

    jaxgatorz Master of the Pit OTBS Member SMF Premier Member

    Cherry wood helps.
    indaswamp likes this.
  6. Just wanted to make what they call "Candy Apple Ribs" so I fig a bright rub might work but maybe not. Any good rubs or bbq sauce recipes to share?
  7. 73saint

    73saint Master of the Pit SMF Premier Member

    Try Malcom reeds rib rub. I absolutely love it and the color stops traffic. I buy it in bulk.
    SmokinLogs likes this.
  8. johnmeyer

    johnmeyer Master of the Pit

    Indian Tandoori recipes produce intense red to red-orange color. One of the recipes I have uses beet root extract: you boil some beets and then use the red water. You might be able to grind the beet and use that in the rub and get the same effect. It will most definitely give you a red color. Beets are very sweet, and who knows, you might end up with a really interesting taste, as well as color.
  9. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Second this...any good rub recipe can give more red color to your product by increasing the amount of paprika, but I'm not sure what's the point if it doesn't improve the flavor.

    I like Malcom's rubs: Killer Hogs The BBQ Rub, or Hot BBQ Rub for more spice.

  10. JC in GB

    JC in GB Master of the Pit SMF Premier Member

    You can use annatto to get a bright red color on your foods. It is not very robustly flavored so you can use a lot if color is what you are looking for.
    indaswamp likes this.
  11. indaswamp

    indaswamp Master of the Pit OTBS Member

    I keep forgetting about annatto....good call.
    JC in GB likes this.
  12. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Paprika is ok but relatively tasteless. I worked with an Indian Chef. The Red Color and a warm flavor comes from Kashmir Chile Powder. It can be substituted for part or all the Paprika in a rub. Test for Heat to determine how much.

    You did not say what kind of Rub or Sauce you want to use so below is a few of my Families favorites but Cajun Rib Tickler and KC Bubba Q Juice is my Go To most of the time. The Blueberry one made with Strawberries, in season now is my middle Daughters favorite and part of her Birthday Dinner...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

    Chipot-i-le Desert Dust

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    2T Chipotle Powder

    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

    1T Cocoa Powder

    1tsp Black Pepper, more if you like

    1tsp Thyme

    1tsp Oregano

    1/2tsp Grnd Allspice

    Makes about 1Cup.

    Run for the Border Rub

    One for the Chili Heads!

    2T Kosher Salt

    2T Ancho Chile Powder

    1T Chipotle Powder

    1T Oregano, Mexican is preferred

    1T Gran Garlic

    1T Gran Onion

    1T Black Pepper

    1T Cayenne

    1-2tsp Gnd Cumin

    1tsp Cocoa Powder

    1/2tsp Cinnamon


    2T Turbinado Sugar (Sugar in the Raw)

    Makes 3/4 to 1Cup Rub.

    This stuff is Hot and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients are available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili. Start with 1/2C per gallon and adjust to taste...JJ

    KC Bubba Q Juice

    2C Ketchup

    1/2C Brown Mustard (Gulden's)

    1/4C Apple Cider Vinegar

    1/2C Molasses

    2C Dark Brn Sugar

    1T Tomato Paste

    1T Your Rub

    1-2tsp Liquid Smoke

    1tsp Worcestershire Sauce

    Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

    Use or pour into a sterile jar and refrigerate for up to 4 weeks.

    Makes 3 1/2 Cups.

    Honey Dijon Bubba Q Sauce.

    1C Dijon Mustard

    1C Honey

    1/2C Yellow Mustard

    1/2C Ketchup

    1/2C Cider Vinegar

    1/2C Molasses

    1/2C Brown Sugar

    1T Worcestershire

    1T Paprika

    1 tsp Granulated Garlic

    1 tsp Granulated Onion

    1 tsp Cayenne

    1 tsp Black Pepper

    1/2 tsp Oregano

    1/2 tsp Thyme

    1/2 tsp Kosher Salt

    1/4 tsp Allspice

    1/4 tsp Cumin

    Mix, simmer 5 minutes and cool.

    Makes about 4 Cups.

    Yellow Bubba Q Juice / South Carolina Style

    2C Yellow Mustard

    1C Cider Vinegar

    1/2-1C Brown Sugar

    1-2T Sriracha or other Hot Sauce

    1tsp Blk Pepper

    1tsp Gran. Garlic

    1tsp Gran. Onion

    1/2tsp Salt

    1T Worcstershire

    Cayenne Pepper to taste

    Combine all and simmer to combine flavors. Reduce to desired thickness.

    Makes 3 Cups.

    Red Bubba Q Juice / Lexington NC Style

    2C Cider Vinegar

    1C Ketchup

    1/4C Texas Pete or other Hot Sauce

    1/2C Brown Sugar

    1tsp Gran. Garlic

    1tsp Gran, Onion

    1tsp Blk Pepper

    1tsp Salt

    1T Worcestershire Sauce

    Cayenne to Taste

    Combine all and simmer 5 minutes to combine flavors.

    Makes 3 Cups

    Give this a shot...JJ

    St. Louis Bubba Q Juice

    1 1/2C Ketchup

    1C Cider Vinegar

    1/2C Water

    1/4C Tomato Paste

    1/4C Diced Roasted Red Pepper from a Jar (1-2 each)

    1/4C Texas Pete or other Hot Sauce

    1/2C Brown Sugar

    2T Yellow Mustard

    1tsp Gran. Garlic

    1tsp Gran, Onion

    1tsp Blk Pepper

    1tsp Salt

    1T Worcestershire Sauce

    Cayenne to Taste

    Combine all and simmer 10 minutes to combine flavors. Adjust sweetness or heat to your taste. Let cool and Puree.

    Makes about 3 Cups.

    White Bubba Q Juice /Alabama Style

    3C Mayonnaise, Hellman's (Hey I'm a Jersey Boy!)

    1C Apple Cider Vinegar

    1/4C Honey or 3T White Sugar

    1T Horseradish, prepared

    1tsp Celery Seed, ground

    1tsp Salt

    1tsp Black Pepper

    1tsp Onion Powder

    1/2tsp Garlic Powder

    1/2-1tsp Cayenne Pepper

    Dash of Worcestershire Sauce

    Whisk all ingredients together until well combined. Taste and adjust Sweet, Sour, Salt and Heat to your taste. Refrigerate at least two hours for flavors to meld. Divide, with half to be brushed on the meat during the last half hour of the cook and the remaining half to be used as a Dip at the table.

    Makes about 4 1/2 Cups Sauce. NOTE: This makes a great Dressing for Cole Slaw as well...J


    1 Quart Ripe Blueberries

    2 Each Shallots, Peeled and Sliced

    1 Large Clove Garlic, Peeled and Sliced

    1 TBS Butter

    1 CUP Balsamic Vinegar

    1/2 CUP Water

    1/2-1 CUP Packed Brown Sugar

    1 TBS Molasses

    1 TBS Dijon Mustard

    6 oz Heinz Chili Sauce or Ketchup

    6 Each Large Basil Leaves, torn

    Wash blueberries, set aside.

    Melt the butter in a large sauce pan. Add the shallots and garlic, saute until soft but not browned.

    Add the blueberries, vinegar and water to the sauce pan. Bring the berries to a boil, reduce heat and simmer the berries until soft.

    Add the remaining ingredients stirring until well combined, simmer for 5 minutes.

    Add the sauce to a food processor and puree until smooth. Return the sauce to the sauce pan. Simmer until desired thickness, adjust seasoning

    with salt, pepper. Add additional sugar, vinegar or hot sauce to taste. Cool and store in refrigerator for up to one month.

    Yield: approximately 1 quart.
    ksblazer and JC in GB like this.
  13. forktender

    forktender Smoking Fanatic

    I use sugar beet powder in my rib rub for the sweetness and color that it adds.
    JC in GB likes this.