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07-16-2009, 12:06 PM #1
Anybody make their own dry-rub for ribs ?
And if so; what do you put into it?PHM
07-16-2009, 10:11 PM #2Professional Member
- Join Date
- Dec 2002
no , not yet anyway
07-16-2009, 10:24 PM #3
07-17-2009, 09:22 AM #4
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
07-18-2009, 10:31 AM #5
1 Tsp. paprika
1 Tbsp. coarse black pepper
2 Tbsp. dark brown sugar
1½ Tsp. kosher salt
1½ Tsp. celery salt
1 Tsp. garlic powder
1 Tsp. dry mustard
½ Tsp. cumin
¼ Tsp. cayenne pepper
It's pretty mild this way, for hotter rub double the cayenne, paprika, and cumin.
07-18-2009, 10:59 AM #6
07-18-2009, 04:25 PM #7
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.
07-18-2009, 05:05 PM #8
07-18-2009, 05:28 PM #9Professional Member
- Join Date
- Feb 2004
- New Mexico
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.
07-19-2009, 09:13 PM #10
here's mine -
remove the membrane, really pack on the rub, and let them sit in the fridge overnite
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')