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Suggestions for differrent rib rub

Eager EggerEager Egger Posts: 236
edited 7:44AM in EggHead Forum
Hi everyone. I have not been on much lately, but have continued to cook on and love my BGE. We are having 8 people over for a "Round Robin" Dinner next Saturday and I am doing babyback ribs for everyone. I am getting a little tired of local rub's (Rudy's, Salt Lick etc.) and wondered if some of you might have a suggestion or two for a good rub. Most of these folks are use to hot Texas rubs and I am looking for a chaange or new ideas.
Thanks in advance.
Mike
Round Rock, TX

Comments

  • Richard FlRichard Fl Posts: 8,088
    About time you came back!
  • RascalRascal Posts: 3,461
    I like John Heney's 'Pecan' rub for butts, pork ribs & tenderloins... 8 - ),,,
  • MickeyMickey Posts: 17,539
    Welcome back Mike. Will we see you at Lake Travis for the Fest?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • BoomerBoomer Posts: 115
    Mike, try this brand...


    Ryan Chester
    rchester@therubco.com
    www.therubco.com
    (714) 875-7003
  • GrumpsGrumps Posts: 182
    My favorite is Dizzy Pig Red Eye Express. The hint of coffee really adds a delicious and unique flavor.
  • thirdeyethirdeye Posts: 7,428
    [img]http://img.photobucket.com/albums/v377/thirdeye2/Barbecue 8/DSC06280JPGajpgbbjpgbbbbb.jpg[/img]

    I like Rudy's on my ribs too. Now, I'm not much of a sauce fan but if you like Rudy's back flavor, mabye try a couple of different sauces?
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Eager EggerEager Egger Posts: 236
    Hi Mickey: Yes we will sure try to make this one.
    Mike
  • Eager EggerEager Egger Posts: 236
    Thirdeye: This is our main go-to rub. Trouble is this area has a really good Rudy's Store and everyone is use to it. I gurantee though that 70% ir more of my ribs are done with Rudy's Rub.
    THanks
    Mike
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    How about making your own. Not very professional mesurments but 1/2 brown sugar, of the remaining half: 1/3 peprika, equal parts chillie powder and cracked pepper, powder ginger. Add powder ground red pepper for hotness to taste. The two ingredians I play with is the cracked pepper and ginger. Most of the time adding more. The cracked pepper and sugar really play nice with each other and the ginger gives it that "something differant" in a good way.IMO
  • Eager EggerEager Egger Posts: 236
    Thanks eveyyone for the ideas. After we cook something for awhile it gets a little harder to improve! As always a great group of people.

    Mike
  • Grandpas GrubGrandpas Grub Posts: 14,226
    You cut that picture out of National Geographic!!!

    Probably the best picture you have posted.

    GG
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