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rubs for ribs
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frankwa
Posts: 3
I am looking to try a rub that I can make myself. Any suggestions??
Comments
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Not sure what kind of rub you are looking for but when I make my ribs I usually make my own general purpose BBQ rub with Brown Sugar, Garlic Powder, Smoked Paprika, Red Pepper Flakes, fresh Ground Black Pepper and Sea Salt. I usually start with one cup of Brown Sugar and the rest to taste. Because of the Sugar its best to use this with Indirect slow cook methods.
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I usually make my own using smoked paprika, kosher salt, cumin, oregano, brown sugar, granulated onion, ground black pepper, granulated garlic, cinnamon and allspice. I don't have the proportions in front of me right now but if memory serves, its: 6/3/1/1/2/2/1/1/0.5/0.5
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One of the "standard" bases for rubs [and I use that term with caution] is equal parts of Paprika, Brown Sugar, ans Salt. Add your flavorings/spices from there.
I cut the salt about in half, add some garlic powder, cumin, black pepper, etc.
As charger guy said, use any rub with high sugar content for low & slow, indirects.
Capt Frank
Homosassa, FL -
There are a ton of rub recipes on the net. Some time ago, I collected a few dozen, and made up a database, and sorted by amount of ingredient. I don't have the results at hand, but the core was just about identical to a recipe I came across from an oral history of an old Tennessee pit master.
From recollection, the base is 1/2 C sugar (the old fellow just used plain white), 1/2 C salt, 1 Tbl black papper, 1 Tbl garlic powder, 1/2 Tbl cayenne.
Onion powder was the next most common ingredient.
With that as a base, you can add pretty much anything in that sounds good to you. If I want a more southwestern flavor, I'll add some cumin and chili powder. Jamaican-style, swap habanero for cayenne, and add some allspice. Something a little lighter, add some ginger and lemon grass. For poultry, I usually add a bunch of herbs, such as rosemary, marjoram, and thyme.
So, basically, a bunch of salt, and equal amount of sugar, and then whatever you care to toss in. Cocoa powder, finely ground coffee, cardamon, cinamon etc. etc. -
I find the Memphis rub recipe for ribs on the Amazing Ribs website to be very good. Kinda sweet, and not too salty:
http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_magic_dust.html
Mark -
Very interesting article and recipe. Looks easy to make with ingredients easily available. Thanks for the information.
Gary -
Bad Byron's Butt Rub, then about and hour and a half before you wanna eat...take em off and lay on foil. Pour honey and brown sugar on it then wrap and put back on the grill!!! I cooked 1 today fer 4 hours at 200 then wrapped fer a little over an hour at 225...They didn't fall off the bone but they were tender and no sauce required.... :woohoo:Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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