Jeff's Naked Rib Rub

[bullmastiff135]

Hello everyone I recently purchased Jeff's rib rub recipe and I was wondering it says ( Makes 2 cups of rub, enough to coat 2 slabs of spare ribs ) does anyone use that much rub on to sides of ribs???? I was going to make some this weekend with this recipe but that's alot of rub.

 

[bigeyedavid]

I dont but its nice to have some left over.Put the left over rub in a jar.Or cut the recipie in half .I modify most recipies anyway.Do what works for you.Jeffs rub has a bit to much pepper for my taste so i dont add as much .Its my go to rub.

 

[jack07]

I use my rub in my MOP and my finishing sauce...usually don't end up with much left over.

 

[bullmastiff135]

Thanks for the info my wife cant handle any heat so I will cut the pepper back, and only use about half or less and store the rest. Do you guys ever use Jeff's rub on the meat after its done ???? Or just use in a mop ??? and what kind of mop ??? Thanks just a newbee trying to learn the ropes !!
 

 

[trekbiker61]

I usually make 4 times the recipe and store what I don't use until next time. It doesn't take much longer than making a single batch and I usually smoke a lot more than a couple rakes of ribs at a time and I put a very generous coating of Jeff's rub on everything that goes into the smoker. And yes, I love his rub on my meat when served.  I put some rub into a shaker type bottle and put it on the table along with the salt and pepper.  It tastes great. I put some on a turkey sandwich yesterday.  We use it for a lot of things.  Don't be bashful with using it, it tastes so good you won't mess up anything my putting "too much" on.

 

[jirodriguez]

I find that I get great results using 1 C of rub on each rack or ribs, approx 1/3 on the backside and 2/3 on the meat side. Really push it into each rack and let as much stick as it can hold.

On a side note... mix everything except the brown sugar and store it in an air tight container, then when you want to use the rub add the brown sugar. That keeps it from caking up into a solid lump in storage.

 

[supercenterchef]

I don't put it on the meat after it's done...that's when I have problems with the heat...

...I make it as directed, and if I only use it as a rub, don't have any problems with it being too spicy...

 

[rabbithutch]

Recently started making 4 times the ingredients without the brown sugar and keeping it in good double ziploc in the refrigerator until I'm ready to smoke. Then I mix equal amounts of dark brown sugar and rub ingredients being sure to get any lumps out. I then slather my ribs or butts in yellow mustard then rub liberally with Jeff's most excellent rub. And, Yes! I have used a whole cup of rub on one rack of spare ribs. We like spicy!

 

[trekbiker61]

I've never had a problem with "clumping" other than having to tap the plastic bottle a couple time against the cabinet to break up the rub when it's been in the cabinet for a few weeks.  A couple taps, a couple of hard shakes and its all good as new.