Rib Rub

BarbecueBuc · June 2014

I just smoked my first couple racks off ribs on the Egg. I used Bad Byron's store bought on half and made something akin to a Myron Mixon rub for the others. I didn't think either one was overly "spicey" but unfortunately the rest of the household didn't see it that way. So, I'd like to ask for some suggestions for a nice, flavorful rub (so I can go with or without sauce) that doesn't bring the heat.

Thanks in advance!

fence0407 · June 2014

Dizzy Pig's Dizzy Dust

http://dizzypigbbq.com/portfolio/dizzy-dust/

Zmokin · June 2014

Try making your own so you can control the pepper content.

salt

onion powder

garlic powder

paprika

for starters,

then add black & red pepper to your family's liking

You can also add things like powdered (not rubbed) sage, powdered thyme (not leaves), etc.

Maybe a little curry powder if you like curry

cinnamon & nutmeg may sound strange, but in small quantities add an interesting twist.

You can use sugar but go real light if you do as sugar is very prone to burning

Firemanyz · June 2014

If you have a smart phone there is a weber grill app that has some good rub recipes on it. I have taken their base and added a few things to make some great rubs. Look at the beef rub and the type a rub. I got the app free one day through a link someone posted on there. But in my opinion it's worth checking out.

gdenby · June 2014

I think that when most people say "too spicy," they mean too red pepper hot, even tho' the earliest BBQ sauce recipes I've read used cayenne.

I agree w. Zmokin a lot. I think sugar is not a problem if doing a low temp cook, dome around 275 or less. His suggestions about cinnamon and nutmeg are good. I'd also suggest small amounts of allspice.

Tiny, tiny amounts of clove. Likewise Szechuan pepper, which isn't hot, but gives a numbing, tingly effect.

Using celery salt for a part of the salt component seems to work pretty well.

I've been messing w. rub mixes, and I've noticed that the flavors of several standard ingredients, namely paprika, black pepper, and mustard, fade away. I made one mix that had enough fresh ground black pepper that it made me sneeze, but after cooking, the flavor and zing was barely noticeable. I made another where 30% was good quality hot Hungarian paprika. It ended up like sawdust.

smokeyj · June 2014

At your local Lowes they may carry sweet rub o mine. I really lime that stuff. My favorite for ribs is texas BBQ rubs grand champion.

StillSmoken · June 2014

I like Oak Ridge "Secret Weapon" on line at oak ridge BBQ. Go Bucs!!!

QDude · June 2014

Simply Marvelous cherry rub is great and not too spicy.

SkinnyV · June 2014

I second your post, my kids can't do bad Byron's. I even cut it with 50% brown sugar and the bite was still there.

BarbecueBuc · June 2014

Thanks everybody, I appreciate the help!

Working backwards...

I like Bad B's too Skinny. It's still got a place on my pork chops!

Q Dude- definitely going to check that out and SOON.

Still Smoken- the Secret Weapon is on order. Will report back... Go Bucs!

Smokey J- I've seen Sweet Rub O' Mine surface on the Egg threads. I'll definitely pick some up on the next Lowes' trip.

GDenby- interesting and outside the box extension on Zmokin's post. Combinations that I hadn't even thought to delve into. Very cool!!

Firemanyz- Thanks for the head's up on the Weber app. I am a big fan of the Chicago Steak seasoning when grilling thick Strips at high heat. Have you ever tried the KC Seasoning? Looked to be more of a sweet(er) grill seasoning than a rub for longer smoke but, I don't know.

Zmokin- a solid idea of building and tailoring. I've tried to do that a little but I'm still kind of new and I'm trying to learn the rules before I break the rules so to speak so I've been sticking pretty close to whatever the particular "recipe" is. The idea of tapering back the pepper in whatever combination I choose is a must. I LOVE me so some pepper too. So sad...

Fence- Dizzy Dust, eh?? A solid recommendation based on the amount of attention Dizzy Pig has garnered. Thank you for that, and I'm going to take my entire next pay check and buy a 4 oz. shaker. LOL!! Seriously, I'm going to give it another time or two to make sure I have the cooking/ time/ temp/ smoking part of this down & then I'm going to get Dizzy! Pic from my first attempt attached.

In the meantime brother, can I help you out with subbing out another beer for the one you have in your profile pic?!?!? C'mon man!! (Kiddin' cuz' I care).

Thank you again everyone for the awesome tips!

BBQ Buc... out.

500 · June 2014

Here is a basic rub recipe you can make your own; http://eggheadforum.com/discussion/1166892/secret-bbq-rub

jerryb78 · June 2014

Bad Byron's is pretty heavy on the pepper. It would probably be fine for a bigger cut of meat like a pork butt, but on ribs it was a bit too much for my kids. I've been real happy with Dizzy Dust so far.

fence0407 · June 2014

@BarbecueBuc - Dizzy Pig gets a ton of attention on here and for the most part, rightly so. I'd say start out with a small bottle of it and see what you think. They also sell a sampler pack that might be of interest to you.

As far as the 16oz Miller Light in my profile pic - it's cheap and in a cool can! Other than that, I'd have no reason to buy it lol. Besides my own homebrew beer, I prefer Landshark over most other beers. Bourbon and red wine make their regular appearances too

KenfromMI · June 2014

My go to rub has always been Slap Yo Daddy's all purpose from his website. (Not the stuff for sale) the free recipe. I've tweaked it 100 times but the original is quick and easy to make with everything you have in your house. I've tried a lot from books etc but for the most part they are pretty similar. I just bought my first store bought run in 9 years of smoking. I bought a 32oz Dizzy Pig and so far I'm pretty happy with it. I've used it on chicken, beef ribs and chuck roast so far. I just need to try it on pork which is what I originally bought it for. I'm liking it so far but don't feel it's superior to homemade ones I have made in the past.

EggarAllenPoe · June 2014

I've had compliments on Amazing Ribs Memphis Dust. Good bark with just a little spice. Great on butts too! Go Bucs!!

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

Rib Rub

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