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Rib Rub question

Discussion in 'Pork' started by captok, Sep 10, 2010.

  1. captok

    captok Newbie

    What is a good rib rub you can find in a store or internet?
  2. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I have been using a what I call good rub for awhile now and it's made by "Old Bay" and it's says it for seafood but try it on beef and pork. It's called "Old Bay Rub" and if you want add alittle more brown sugar to it and it really works for me on pork. You can also just keep some old bay and add some brown sugar to it.
  3. I usually make my own.  I have never tried this rub but my friend swears by it, it is called Bad Byrons Butt Rub
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

  5. dforbes

    dforbes Meat Mopper

    You really need to try Jeffs rub. Well worth the money for the recipe. I have made a few changes to make it my own, but you will not find a better recipie for ribs. Make it according to the recipie then make minor changes if you want. The great thing about this is you pay for it once then just make it when you need it. I have spent years trying to perfect a rib recipie, but until I bought this as a starter, I could not get anything that would satisfy me.
  6. Captok  - do not waste a minute on any other recipe for rib rub than Jeff's own recipe.   It is absolutely amazing.   I'm an old time cook and smoker, I do everything from scratch and never use a recipe that I don't modify. except this one.   For the price you get his rib rub and his sauce recipe.  Both are amazing.  I've tried to vary it a little but I always go back to the way Jeff does it. === Kathleen
  7. 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? 
  8. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    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.
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    The last batch of rub that i made came out to allmost a gallon ziplock full.I filled my large shaker and then vacum sealed the rest.
  10. 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??? 
  11. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

     always make a double batch, then store in the freezer in a gallon zip lock.  I use it directly out of the freezer, then put the remainder back in.  Never a problem.
  12. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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.

    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.
  13. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    If ya like sweet ribs mix 1/2 yellow mustard and half molasses . brush this on the ribs and then pour the rub to them. How much all depends on how salty / spicy your rub is. I made a batch of my rub and kicked it up . Couldn't use near the ammount as i use of my pig rub. the cayanne made the ribs to spicy .
  14. Good question,  the first time I used Jeff's rib rub, I was suck with oven bbq.  I was not able to put them on a bbq or smoker.  but I put the rub on in an even layer saturating every scrap of surface, they were amazing.  the next time I repeated the process with chicken wings and put it on pretty thick and the rub crystalized,  it was just too much sugar,   Various other attempts have shown me that I need to use a spare hand on things that are going to cook quickly as the sugar has a tendency to get hard or burn.   slower cooked meats particularly pork I can use a little more.  Let the meat sit for a couple our hours if you can.  then it really soaks the rub in
  15. flash

    flash Smoking Guru OTBS Member

    One you should be able to find easily in your local stores is Durkee's Chicken and Rib Rub. Very good for a commercial style rub.
  16. lucky13

    lucky13 Smoke Blower

    I keep wanting to try Jeff's but just have not gotten around to it (too lazy i guess).  There is a local Nebraska rub called JB's Fatboy Basic Rub that is sold in the grocery store here in town, i like it.

  17. captok

    captok Newbie

    Thanks for all the answers on Rubs to try...I'll give some a shot.

    thanks again
  18. jtr

    jtr Fire Starter

    There's this stuff called "Sublime Swine" by Denny Mikes. www.dennymikes.com   They have some other great rubs for chicken/beef/fish etc. 
  19. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    This one's my favorite: http://southernfood.about.com/od/bbqsaucemarinade/r/bl30418a.htm

    I just cut the cayenne in half.  I apply molasses, then rub, then brown sugar, then let the brown sugar "melt", then more rub.  I don't use 3-2-1 or 2-2-1 either so they will have a nice bark.  I'm doing some tomorrow and will post a thread with Q-view.