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  1. #1
    Join Date
    Sep 2002
    Posts
    12,703

    Anybody make their own dry-rub for ribs ?

    And if so; what do you put into it?
    PHM
    --------
    The conventional view serves to protect us from the painful job of thinking.

  2. #2
    Join Date
    Dec 2002
    Location
    omaha
    Posts
    343
    no , not yet anyway

  3. #3
    Join Date
    May 2007
    Location
    Dry as a bone Tucson
    Posts
    4,408

    Dry rub

    Its a secret ig i told you id have to kill you. But after I rest the ribs in my rub for 24 hours I smoke them in this for 6 hours.
    Some Talk, Some Do
    "keeping condensing pressures low and evaporator pressures high"
    "Some customers are more interested in comfort than energy savings"
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  4. #4
    Join Date
    Sep 2002
    Posts
    12,703

    My rub is vital -

    As I do not smoke or grill me truly excellent ribs. My buddy wants to start serving ribs at his new bar/restaurant. His ribs blow. I want to send him my recipe, but I don't have one. In the kitchen it's just whatever I find in the cabinets.

    I have Penzey's on speed-dial. <g>
    PHM
    --------
    The conventional view serves to protect us from the painful job of thinking.

  5. #5
    Join Date
    Mar 2008
    Location
    Grundy Co. IL
    Posts
    773
    Here's mine:
    1 Tsp. paprika
    1 Tbsp. coarse black pepper
    2 Tbsp. dark brown sugar
    1 Tsp. kosher salt
    1 Tsp. celery salt
    1 Tsp. garlic powder
    1 Tsp. dry mustard
    Tsp. cumin
    Tsp. cayenne pepper

    It's pretty mild this way, for hotter rub double the cayenne, paprika, and cumin.

  6. #6
    Join Date
    Jan 2009
    Location
    Indiana
    Posts
    3,228
    I am lucky enough to have a store nearby that specializes in spices and that. I am currently trying there pumpkin rub on different things.


    www.americanspice.com

  7. #7
    Join Date
    May 2007
    Location
    Dry as a bone Tucson
    Posts
    4,408

    rub

    My wife tells me that our secret rub is from Pampered Chef.Its really damn good stuf.But its the 6 hours of mesquite smoke at 225 degrees that makes my ribs the best anybody has ever ate!plus my wifes secret hot spicy sauce (mexican style).God my mouth is watering right now. Im working up in Phoenix right now and cant wait to get home and smoke some up.
    Some Talk, Some Do
    "keeping condensing pressures low and evaporator pressures high"
    "Some customers are more interested in comfort than energy savings"
    Blog
    Web
    Facebook


  8. #8
    Join Date
    Dec 2002
    Location
    Kyle, Tx
    Posts
    536
    Gotta try this stuff:


    www.dizzypigbbq.com

  9. #9
    Join Date
    Feb 2004
    Location
    New Mexico
    Posts
    5,582
    There is a book called BBQ USA and has a bunch of regional rubs. I guess I like the Memphis rub best.
    I do know a dry rub will get you way less fatty ribs. The BBQ sauces have a lot of sugar and that caramelizes sealing in the fat. IMO.
    The other thing often done is to brine the ribs in salt/sugar water for an hour.
    Why would someone want to serve poor food?
    Tracers work both ways.

  10. #10
    Join Date
    Jan 2008
    Location
    windy city
    Posts
    4,439
    here's mine -
    remove the membrane, really pack on the rub, and let them sit in the fridge overnite
    dry rub
    1/2 cup paprika
    1/4 c. black pepper
    1/8 c. salt
    1/4 c. brown sugar
    2 tablespoons chili powder
    2 "" garlic powder
    2 "" onion ""
    2 teaspoons cayenne ""
    cook on a slow heat to get a nice 'bark' on the meat


    and for a 'wet' bbq, remove membrane, toss on med. on grill. cook till almost done ('bouts 20 min.) remove from grill and simmer them in enough to cover them till the meat is almost ready to fall off the bone (bouts 2 1/2 hrs)
    then toss back on grill and salther in sauce (bout 12 min)
    simmer sauce - 1/3 k.c. masterpiece, 1/3 any other bbq sauce (i've used sweet baby ray's, cattleman's, open pit mild), 1/3 brown sugared pop (cola,root beer, ), a heapin of powered garlic, powered onion, a liberal dash of some 'hot' bbq sauce
    and don't forget to have a 12 pack and a home improvement project to while away the time. (and forget about the grill)
    (your cooking times may be different, my grill has 1 temp. setting - 'incinerate')

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