What’s your Homemade BB RIB RUB?

MaskedMarvel

Greetings friends!

I’m doing ribs for a superbowl thing I’m hosting this weekend… probably baby backs..

I’m thinking one of three ways:

basic - 1:1 S&P
Modified butt - 1:1:1 S&P&B Sugar
Crafty - one of the previous with added spices

— measurements are by weight. 

— garlic salt could be subbed for reggae

I can see the allure in each …

what’s your homemade go-to?

thanks!
8-D

HeavyG

I'm a fan of Meathead's Memphis Rub:

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/

TechsasJim

I've taken to the layer approach:   HEB rib rub as the base and Meat Church on top.    Family favors a more savory approach so I abide.

lkapigian

   Salt , pepper, granulated garlic MSG 

1%salt .7% pepper .3% gran garlic .5% msg ( per kg You f ribs) 

Botch

I had to type mine out, as it was written on a recipe card and I've been using it for 30 years.
 
1/2 cup brown sugar
2 Tblspns celery salt
2 Tblspns garlic salt
2 Tblspns onion salt
2 Tblspns Lawrey's seasoned salt
3 Tblspns chile powder
3 Tblspns black pepper
3 Tblspns paprika
 
I am at a point where I'm starting to believe that salt, sugar and fruit juices/vinegars are the only things that matter in a marinade, or even a rub; any herb/spice needs to be in a glaze, or sauce.  I have no proof of that (yet) but that's how I'm leaning.      

JohnInCarolina

For 3 racks of ribs:

lkapigian

JohnInCarolina said:

For 3 racks of ribs:

Cumin is a nice add

JohnInCarolina

lkapigian said:

JohnInCarolina said:

For 3 racks of ribs:

Cumin is a nice add

It makes this rub for sure.  

MaskedMarvel

Botch said:

I had to type mine out, as it was written on a recipe card and I've been using it for 30 years.
 
1/2 cup brown sugar
2 Tblspns celery salt
2 Tblspns garlic salt
2 Tblspns onion salt
2 Tblspns Lawrey's seasoned salt
3 Tblspns chile powder
3 Tblspns black pepper
3 Tblspns paprika
 
I am at a point where I'm starting to believe that salt, sugar and fruit juices/vinegars are the only things that matter in a marinade, or even a rub; any herb/spice needs to be in a glaze, or sauce.  I have no proof of that (yet) but that's how I'm leaning.      

Interested in the “onion salt…” ????

HeavyG

MaskedMarvel said:

Botch said:

I had to type mine out, as it was written on a recipe card and I've been using it for 30 years.
 
1/2 cup brown sugar
2 Tblspns celery salt
2 Tblspns garlic salt
2 Tblspns onion salt
2 Tblspns Lawrey's seasoned salt
3 Tblspns chile powder
3 Tblspns black pepper
3 Tblspns paprika
 
I am at a point where I'm starting to believe that salt, sugar and fruit juices/vinegars are the only things that matter in a marinade, or even a rub; any herb/spice needs to be in a glaze, or sauce.  I have no proof of that (yet) but that's how I'm leaning.      

Interested in the “onion salt…” ????

No questions about the celery salt, garlic salt?

I'm wondering why, rather than using the more conventional "T" or "Tbl" he typed out so much of "tblspns" but decided to just leave out the "oo". 

MaskedMarvel

HeavyG said:

MaskedMarvel said:

Botch said:

I had to type mine out, as it was written on a recipe card and I've been using it for 30 years.
 
1/2 cup brown sugar
2 Tblspns celery salt
2 Tblspns garlic salt
2 Tblspns onion salt
2 Tblspns Lawrey's seasoned salt
3 Tblspns chile powder
3 Tblspns black pepper
3 Tblspns paprika
 
I am at a point where I'm starting to believe that salt, sugar and fruit juices/vinegars are the only things that matter in a marinade, or even a rub; any herb/spice needs to be in a glaze, or sauce.  I have no proof of that (yet) but that's how I'm leaning.      

Interested in the “onion salt…” ????

No questions about the celery salt, garlic salt?

I'm wondering why, rather than using the more conventional "T" or "Tbl" he typed out so much of "tblspns" but decided to just leave out the "oo". 

I have celery salt and use garlic salt a lot. 

Never seen onion salt…

and he capitalized “Tablespns…” he and I are good.