Used this rub on ribs, smoked with pecan. Awesome!

YukonRon

• 1/2 cup light brown sugar
• 1/2 cup turbinado sugar
• 2 tablespoon Kosher salt
• 2 tablespoons celery salt
• 2 tablespoons seasoned salt
• 4 teaspoons smoked paprika
• 2 teaspoons ground black pepper
• 2 teaspoons chipotle powder
• 2 teaspoons granulated garlic
• 2 teaspoons chili powder
• 1 teaspoon white pepper
• 1 teaspoon onion powder
• 1 teaspoon mustard powder

chuckytheegghead

Sounds interesting. Something you found online or a homemade concoction?

txhawkeye

Planning to do ribs next weekend I will give it a try

YukonRon

chuckytheegghead said:

Sounds interesting. Something you found online or a homemade concoction?

A little bit of research, on line, for sure. I read about the impact of salts and sugars on proteins, and specifically for pork. I have tried several blend recommendations for ribs, and all were really good. This is from one I found, on line that hit all the sugar and salt guidelines, and modified slightly for our tastes. I had become a little weary of can shaking for flavor, and not knowing exactly what was going on my food. I have made my own, before, (and still do) for grilling and smoking, but, I needed something else for ribs.
This is what I came up with. I used this on BBs, and will continue doing so.
I use this on poultry too.

JohnnyTarheel

Sounds interesting.. thanks for sharing

Bepier

.... I read about the impact of salts and sugars on proteins, and specifically for pork....

I'm curious what you found about the impacts of various ingredients.  Do you mind sharing some of those sources / info?

NPHuskerFL

Used to dabble in making my own rubs and occasionally still do.  But, cupboard space and time tend to dictate.  Looks like a good recipe though.

hoosier_egger

Awesome! I'll give this a go next weekend. Ribs are scheduled 

EggDan

I've used one very similar to this. Celery Salt is a nice addition. 

northGAcock

Go on with your bad self Ron. Sounds like a winner to me. Bookmarked for future use. 

Eggdicted_Dawgfan

Are you sure this happen? 

YukonRon

Bepier said:

.... I read about the impact of salts and sugars on proteins, and specifically for pork....

I'm curious what you found about the impacts of various ingredients.  Do you mind sharing some of those sources / info?

Be glad to. Send me a message.

YukonRon

Eggdicted_Dawgfan said:

Are you sure this happen? 

Not sure of anything, but on my XL, I think I left the first batch on too long, and even so they were not dry, and they were delicious. My Beautiful Wife ate these ribs like it was her last meal.
I also misted with a 50/50 blend of apple juice and apple cider vinegar. Hours 2 through 5.
Served without saucing.

YukonRon

northGAcock said:

Go on with your bad self Ron. Sounds like a winner to me. Bookmarked for future use. 

I want you to tell me what you think. I really like this and I am curious as to what you think and any suggestions on changes.

YukonRon

EggDan said:

I've used one very similar to this. Celery Salt is a nice addition. 

It is one of those things that made sense when you were putting it together, but when most folks see celery salt, they retreat.

YukonRon

NPHuskerFL said:

Used to dabble in making my own rubs and occasionally still do.  But, cupboard space and time tend to dictate.  Looks like a good recipe though.

Got any suggested tweeks?

YukonRon

ColtsFan said:

Awesome! I'll give this a go next weekend. Ribs are scheduled 

Hope you will enjoy it.

YukonRon

JohnnyTarheel said:

Sounds interesting.. thanks for sharing

Any tweeks suggestions?

EggHeadinFlorida

YukonRon said:

• 1/2 cup light brown sugar
• 1/2 cup turbinado sugar
• 2 tablespoon Kosher salt
• 2 tablespoons celery salt
• 2 tablespoons seasoned salt
• 4 teaspoons smoked paprika
• 2 teaspoons ground black pepper
• 2 teaspoons chipotle powder
• 2 teaspoons granulated garlic
• 2 teaspoons chili powder
• 1 teaspoon white pepper
• 1 teaspoon onion powder
• 1 teaspoon mustard powder

Based on these measurements, is this enough for 1 slab of ribs or do you have extra leftover?

YukonRon

I did this for one slab and had plenty left over.
This is about 1.5 cups. I could easily do 3 Slabs of bbs I think. I used cheap yellow mustard as a base.

JohnnyTarheel

YukonRon said:

JohnnyTarheel said:

Sounds interesting.. thanks for sharing

Any tweeks suggestions?

Nah I think your spot on...

gerhardk

I started making my own rub years ago when I could no longer buy Dizzy Pig in the bulk bag.  A little research I found the main ingredient was sugar and paprika so I thought how hard can it be.  Mine ended up similar to yours, has less salt than, no white pepper, no onion powder or mustard powder and I have pepper flakes and a lot more paprika.  I prepare the the pork by rubbing it with dijon mustard, I know lots say it doesn't add flavour but I disagree.

I now like mine better than the bought rub because the salt content is much lower and I can give it more heat than the commercially prepared stuff seems willing to do.  We did a large cook and I said to Cherie maybe I should turn the heat down a bit because some people have a really bland palette, she said most will like it and that is what you do.

Gerhard

YukonRon

I will have to try the dijon. I had often wondered if it would be a flavor enhancement, just never tried it.
Thank you for sharing.

OhioEgger

That looks good but I think  the chipotle would be about 3X too much for my taste. Do you get a lot of heat from it or is it tamer than it looks?

YukonRon

Bepier said:

.... I read about the impact of salts and sugars on proteins, and specifically for pork....

I'm curious what you found about the impacts of various ingredients.  Do you mind sharing some of those sources / info?

Sugars help tendering the meat, salt helps it remain moist. The rest are personal taste favorites, which  enhances the flavor to our liking, while sneaking in some heat. Many of peppers, as well as the aromatics, behave as sugars, too, not only adding flavor,  but also helping to tender the meat. 
When you purchase rubs, you get a lot of MSG in the mix. Making your own, keeps that out. 
Research MSG, make your own decisions.

YukonRon

OhioEgger said:

That looks good but I think  the chipotle would be about 3X too much for my taste. Do you get a lot of heat from it or is it tamer than it looks?

For me, the heat is on the back end, of the noticeable flavors. I am not a heat freak, but you can adjust down if you want.

herbu

YukonRon said:but when most folks see celery salt, they retreat.

That used to be me.  But I've used Old Bay many years for seafood.  One day I ran out and tried to make a substitute.  Tasting the empty can dust, I realized it was heavy on celery salt.  Who knew?  Have used it to supplement homemade rubs/seasonings now for years.

Smokin_Trout

I have to ask- Did it focking clump?

northGAcock

YukonRon said:

EggDan said:

I've used one very similar to this. Celery Salt is a nice addition. 

It is one of those things that made sense when you were putting it together, but when most folks see celery salt, they retreat.

Celery Salt is excellent in Bloody Mary's. It resides in my spice rack for sure.

bgebrent

Sounds like a winner!

CtTOPGUN

I like the flavor of celery salt. A nice side benefit is that it enhances the creation of a smoke ring. That looks nice even though it does not really change the flavor.

   Jim