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Community => Butchering, Cooking, Recipes => Topic started by: Alchase on June 25, 2013, 11:49:21 AM

Title: Rib Rubs
Post by: Alchase on June 25, 2013, 11:49:21 AM: I found this easy pretty darn good Rib Rub recipe and tried it on my ribs Friday.
1 cup - brown sugar
1/2 cup - paprika
1 tablespoon - salt
1 tablespoon - black pepper
1 tablespoon - white pepper
1 tablespoon - cayenne pepper
(adjust the heat by adding more or less cayenne pepper)(I like a little heat)
1 tablespoon - garlic powder
1 tablespoon - onion powder

Combine all ingredients, store in airtight container in a cool dark place until ready to use.

Rub into ribs no more then 1/2 hour before cooking. Cook low and slow (brown sugar will burn if to hot)

Can be used with a mop or sauce of your choice.

I waited until the last 40 minutes then applied Baby Rays BBQ sauce and let is caramelize.

Yum! Can't wait to try this on BBQ-ed chicken :EAT:

Feel free to post any rubs you guys like to use, I promise to change it a little before I claim it as my own, :rolleyes:

:cue:
Title: Re: Rib Rubs
Post by: 92xj on June 25, 2013, 09:03:52 PM: When you want to start playing around with rubs, try out sugar in the raw. I used it to cook 6 shoulders and 6 racks of ribs this weekend for a wedding event and I really liked the outcome. It does hold all the other parts together like brown sugar, but the end results and bark were super! In my normal rub recipes, I sustituted 75% of the normal brown sugar with sugar in the raw and then used 25% brown sugar to fill the amount. Worked great! Just an idea for you...
Title: Re: Rib Rubs
Post by: Roost Run on June 26, 2013, 06:41:54 AM: I use a rub that is pretty close to that. I think mine has some chili powder in it. A little tip. Put down a layer of yellow mustard before you apply the dry rub. It really helps it stick
Title: Re: Rib Rubs
Post by: Alchase on June 26, 2013, 11:41:53 AM: I will have to try the sugar tip.

I have heard and seen so many recommendations to use mustard first. I did try it once but I destroyed the pork butt I tried it on.
I set the timer for four hours, but forgot the set the temp to 225 degrees. I came out and found a hunk of used leather with a hint of mustard, LOL

I have been scared to try mustard since, :dunno:

:chuckle:
Title: Re: Rib Rubs
Post by: Blacklab on June 26, 2013, 11:50:10 AM: Alchase Jump on in the waters fine ;)
Title: Re: Rib Rubs
Post by: Alchase on June 26, 2013, 12:04:26 PM: I will have to come over to the "bark side" soon :o

See what I did there :hello:
Title: Re: Rib Rubs
Post by: nw_bowhunter on June 26, 2013, 04:24:45 PM: 92XJ- you ever try turninado sugar?

Alchase- I like the rib rub you posted. Has a good mix of spices I use.
Title: Re: Rib Rubs
Post by: 92xj on June 26, 2013, 04:30:21 PM: Quote from: nw_bowhunter on June 26, 2013, 04:24:45 PM
92XJ- you ever try turninado sugar?

Alchase- I like the rib rub you posted. Has a good mix of spices I use.

I have not, but from my understanding its pretty much raw cane sugar and as close to sugar in the raw as you can get. I could be completely wrong on that, but that's my thinking from the limited research I have done. I do know it's a dry sugar, where I would consider brown sugar a moist sugar. I would assume it would act identical to sugar in the raw.

On a rub note, for those going to try new stuff, the raw sugar doesnt hold the other flavors in the rub together as well as brown sugar. The moistness of brown sugar holds it all together but also can create clumps. I use my raw sugar rubs in containers that I can shake while dumping out on the meat. It dumps out everything all together and prevents any clumping. It's a nice even pour while applying the rub to meat.