Rib Rub Advice - Sugar and Spice

[trent5150]

Looking for some advice on Rib Rubs.  Can't seem to find the right ratio that balances sweet, salty and spicy.  I either wind up with ribs that are way too salty or just plain sweet.  

Been working with this foundation I found online: http://cookawesome.blogspot.com/2011/07/smoked-bbq-ribs.html

5 Brown Sugar 

2 White Sugar
1 Kosher Salt 
1 Chili Powder
1 Black Pepper 
¼ Cayenne Pepper
1 Onion Powder 
1 Paprika
1 Garlic Powder

 

[pit 4 brains]

Welcome to the SMF!

That rub looks pretty good. I would ditch the white sugar and go with all Turbinado or "raw sugar" instead of the brown. You could even lessen the chili powder and double the Paprika. If you want a nice, deep red color on your ribs, add in about a half teaspoon of cherry cool-aid powder.

 

[chef jimmyj]

I agree that Turbinado Sugar (Sugar in the Raw) is a better choice. I use very similar proportions and ingredients in my Ribs. To make things simple I will assume your measurements are all Tablespoons...

For more Spicy add more Cayenne, I use 1tsp in those proportions. 1-3tsp White Pepper will add some punch. 1-3tsp Powdered Mustard is a great addition too. Don't forget Ground Chipotle and/or Habanero, just go easy. Other additions that will compliment and add flavor to your rub are, for those proportions, 1/2tsp Allspice, Ginger or Ground Fennel seed is good. 1/4-1/2tsp Cinnamon, 1/4tsp Clove and/or 1/4tsp Nutmeg add great touch. For Dry Herbs I like 1tsp Thyme and/or Oregano.

Lots of options. You may also think about a direction like Ethnic. Jamaican, Chinese, Indian or Latin. Lots of good flavors and heat from mild to wild. Have fun and good luck...JJ

 

[cliffcarter]

Looking for some advice on Rib Rubs.  Can't seem to find the right ratio that balances sweet, salty and spicy.  I either wind up with ribs that are way too salty or just plain sweet.  

Been working with this foundation I found online: http://cookawesome.blogspot.com/2011/07/smoked-bbq-ribs.html

5 Brown Sugar 

2 White Sugar
1 Kosher Salt 
1 Chili Powder
1 Black Pepper 
¼ Cayenne Pepper
1 Onion Powder 
1 Paprika
1 Garlic Powder

The salt in your rub is less than 8% by volume, if that is too salty you should at least cut it in half. Chef Jimmy has given you lots of good additions to add more flavor, experiment with some of those.

One additional comment, do not follow the cooking technique on that blog post where you got the rub, 175°-200° for 2 1/2 hours will not cook ribs of any kind IMHO, proper cooking temp should be at least 225°, I usually cook mine between 240°-250°, some cooks go as high as 275°. Cook time will vary from 4-6 hours depending on cook temp, whether you foil or not and the size of the rack of ribs.

Good luck.

 

[daveomak]

Trent, morning...... One thing I noticed....  You did not mention the amount of rub per pound of meat.....  I find it important, for consistency, to weigh the rub per pound of meat applied to....   That way you can find a balance of still being able to taste the meat and have the spices compliment it....  

I usually start with the salt at 2%, plus of minus for personal taste, and then other spices is where I shoot for.....  Dave