Rib Rub

[HogieWan]

Looking for your recipes for a rib rub.

I did some ribs a couple weeks ago and was pleased by my results, but I want more flavor in them.

[markaberrant]

This is the stock rub I use for chicken and ribs, I don't even bother with sauce it's so good. I also tried it with a brisket 2 weeks ago, and it was great.


Classic BBQ Rub (from the Food Network):
2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed

[HogieWan]

Originally posted by markaberrant
I don't even bother with sauce it's so good.

I didn't use a sauce last time, but I did put a baste on a few times in the last 90 mins.

[corkybstewart]

here's mine for what it's worth. If my wife is not eating the ribs, I'll make a very thick syrup of brown sugar and water to baste with prior to adding the rub. (Brigitte doesn't like the sweetness if I'm using a rub). Once the rub is on and the ribs are in their racks, I don't touch them
2 tbsp fresh ground black pepper
2 tbsp coarse sea salt
1 tbsp Chimayo hot red chile powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp each thyme and oregano powder
BTW, all amounts are approximate at best

[HogieWan]

I like the idea of the sugar "glaze" first



Originally posted by corkybstewart

BTW, all amounts are approximate at best

I figured as much

[corkybstewart]

My wife's funny. When I make a barbecue sauce I use a lot of brown sugar and malt vinegar(for pork), and she loves it. But with the rub she doesn't want sweetness, she wants fiery spice.
When I barbecue chicken,. I use honey and basalmic vinegar. I guess for her the vinegar and sugars balance each other.

This past weekend my son and his sweetie were here for the weekend and I made 3 racks of baby back ribs-one with the rub I posted, one with a very mild rub, and one with my sauce. The spicy rub and sauce went fast, the mild one not so much.

[ClockworkOrange]

Here's a rub that I use on ribs, brisket and Boston butt:
- 1/4 cup sweet paprika
- 2 T chili powder
- 2 T ground cumin
- 2 T brown sugar
- 2 T salt
- 1 T dried oregano
- 1 T granulated sugar
- 1 T ground black pepper
- 1 T ground white pepper
- 1 or 2 tsp. cayenne pepper

Here's one I use on pork chops and pork tenderloins:
- 1 dried chipotle chile (not in adobo sauce) stemmed, seeded and broken into small pieces
- 1/2 of an ancho chile stemmed, seeded and broken up as well
- 1 tsp. dried oregano
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 2 tsp. brown sugar
Grind the two chiles in a spice grinder, transfer to a bowl and add remaining ingredients. This is usually enough rub for 4 thick chops or 2 tenderloins.

[HogieWan]

Originally posted by ClockworkOrange
Here's a rub that I use on ribs, brisket and Boston butt:
- 1/4 cup sweet paprika
- 2 T chili powder
- 2 T ground cumin
- 2 T brown sugar
- 2 T salt
- 1 T dried oregano
- 1 T granulated sugar
- 1 T ground black pepper
- 1 T ground white pepper
- 1 or 2 tsp. cayenne pepper

This is almost exactly what I used last time except for the white pepper, and I used 1 or 2 tBsp of the cayenne

[ClockworkOrange]

Another one of my favorite dry rubs: (sauce is strictly optional. try them at least once without it)

All measurements are in Tablespoons:

6 - Paprika
4 - Chili Powder
3 - Brown Sugar
2 - Black Pepper
2 - Garlic Powder
1 - MSG (Accent)
1/2 - Salt
1/2 - Cinnamon
1/2 - Cumin
1/2 - Cayenne Pepper

Combine ing. and sprinkle generously over ribs, pork, etc. Refrigerate at least 24 hours. Sprinkle with more rub after cooking. Enjoy!

[brewmonkey]

I use Chinese 5 Spice for a rub and then I use Hoison sauce (with a few modifications) for a mop.