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Car Wash Mike's Ribs Question

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WeberWho
WeberWho Posts: 11,047
edited November -1 in EggHead Forum
This will be my first attempt with ribs on the egg. Mike uses some Dizzy Pig for his rub. I don't have any Dizzy Pig and was wondering if I could use a scratch rub with brown sugar and still use his grilling techniques? Would the brown sugar burn in the rub if added to early? Any hints or tips are appreciated on the rub or grilling. Thanks!
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

Minnesota
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  • Richard Fl
    Richard Fl Posts: 8,297
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    Yes but go lightly on the sugar and use turbindo/Sugar in the Raw if you can get it. The sugar in large quantities will burn. That is why many people sauce toward the end as many BBQ suaces have lots of sugar in them.
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  • Little Chef
    Little Chef Posts: 4,725
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    WebberWho?: Richard has provided sound advice. Bottled rubs are merely a convenience! Use whatever you choose! It is the method that matters. As long as you use a rub you like, you will have success. All that matters is that you like the flavor in the end. And as Richard said, beware of the extra sugars, as they do tend to burn.
    FWIW...We only use garlic powder and onion salt on our ribs. No sauce at the end, either! It is ALL about personal preferance!!!
    You will find what you like best...and the best part is, you get to experiment in the meantime!! :woohoo: :whistle:
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  • Eggtucky
    Eggtucky Posts: 2,746
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    Weberwho-TONS of good rubs out there, DP makes about the best 'commercial' rubs of 'em all..but for a good basic pork rub (ribs or butts), a good standbye is old Elder Ward's butt rub...
    Rub
    • 2 Tbs. kosher salt (NEVER use iodized salt, it ruins stuff)
    • 2 Tbs. sugar (I prefer Hawaii raw when I can get it.)
    • 2 Tbs. brown sugar
    • 2 Tbs. ground cumin seed
    • 2 Tbs. chili powder (pure not with garlic etc. added)
    • 2 Tbs. cracked black pepper
    • 1 Tbs. cayenne pepper (there is no substitute)
    • 4 Tbs. Hungarian paprika
    • 2 Tbs. ground sage (my secret ingredient)
    Makes 1 cup

    adjust quantities as you like to increase/decrease total amount and/or adjust flavor...if you are cooking low/slow on the ribs, the sugars will be fine.
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  • WeberWho
    WeberWho Posts: 11,047
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    Thanks for the tips!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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