- Joined Sep 6, 2010
What is a good rib rub you can find in a store or internet?
I put mine in an extra spice shaker container I had, the big ones, and I throw a saltine in with it to keep it from clumping up, it never lasts more than a month for me, but I've had no issues with storing it this way.BTW does any one who uses Jeff's recipe have an idea about storage? The recipe makes a lot and if its just me and a few pounds of ribs, I have left overs. Does it keep? Should I refrigerate it?
I usually keep some Bad Byrons Butt Rub on hand for when I'm to lazy to mix one of my own. It goes great on beef and chicken by itself, or I mix it with some brown sugar for pork. Another great on to keep handy is Tony Chicharo's Creole Seasoning, has a great kick to it but watch out for the salt.I usually make my own. I have never tried this rub but my friend swears by it, it is called Bad Byrons Butt Rub
Load on as much rub as the meat will hold, don't be shy with it. A lot of folks slather a thin layer of yellow mustard on to act as glue for holding the rub on.hey i have another rib rub related question so I thought i'd just add onto this thread. When putting a rub on, do you recommend lightly seasoning or...coating the rub with it???
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