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Looking for Suggestions for a more Peppery Rib Rub
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tenpenny_05
Posts: 286
Happy short week everybody!
Do you guys have any suggestions on a rub for pork ribs that is more peppery/spicy than sweet? I sometimes make and use this recipe from weber that is really good:
Here's my rib tax....
Do you guys have any suggestions on a rub for pork ribs that is more peppery/spicy than sweet? I sometimes make and use this recipe from weber that is really good:
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 4 teaspoons granulated garlic
- 4 teaspoons pure chile powder
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground cumin
Here's my rib tax....
Kansas City, Kansas
Second hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain
Comments
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bad byrons butt rub has no sugar, but it needs to be adjusted with brown sugar to your likes or its too salty for most
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Why not just add pepper to the rub you buy? Or, pepper up your ribs, then add the rub?
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The rub you posted looks good, just change the teaspoons of pepper to tablespoons and all should be good. Commercial rubs I like on ribs are famous daves rib rub and also Dizzy Pig Redeye Express.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Yes just add more pepper. Red pepper flakes can be used. . . Put some cayenne in there while you are at it.Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
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That looks like a nice rub recipe and the ribs look mighty fine. You may want to add some dry mustard and/ or red pepper flakes to add some additional zing to you rub. If you want to try a premade rub, I suggest the Meat Church BBQ line of rubs:
This one is a nice salt/peppery blend. I've used it on both beef and pork.
Enjoy!In cooking you have to have a what-the-hell attitude. The only real stumbling block is fear of failure. ~Julia Child
LBGE, 22" Traeger, and a FireDisc deep in the heart of Texas -
Make sure to get in the forum exchange next year and you will have more rub to try than you could ever imagine!
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DP Swamp Venom is a solid, spicy rub
XL & MM BGE, 36" Blackstone - Newport News, VA -
Id bet Oakridge's Habanero Death Dust would match your criteria as well
XL & MM BGE, 36" Blackstone - Newport News, VA -
When I need something more peppery, I usually add pepper.Upstate SC
Large BGE, Blackstone, Weber genesis , Weber charcoal classic -
etherdome said:When I need something more peppery, I usually add pepper.Kansas City, KansasSecond hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain
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tenpenny_05 said:etherdome said:When I need something more peppery, I usually add pepper.
If you find a bottle blend flavor that you like, pop the cap and dump it into bowl and add more pepper blend to suite your taste and heat level, rebottle it.Thank you,DarianGalveston Texas -
If peppery is your jam, I'd go to 1:1 ratio to your above recipe.
Meat Church Holy Cow is peppery.
Salt Lick stuff is peppery.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
My request was two parts. 1)more peppery/spicy 2)Less sweet. And I also asked for recommendations on pre made rubs. Not just "add pepper dummy"
You guys do a great job of making people not want to come back to this forum.Kansas City, KansasSecond hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain -
tenpenny_05 said:My request was two parts. 1)more peppery/spicy 2)Less sweet. And I also asked for recommendations on pre made rubs. Not just "add pepper dummy"
You guys do a great job of making people not want to come back to this forum.
For me it's mixing a couple good bottled spices or adding the lacking element to a bottled rub. So you have options given above or you can get upset because of a couple digs in your post.
Go to a local spice shop and try some samples is another idea.Thank you,DarianGalveston Texas -
tenpenny_05 said:My request was two parts. 1)more peppery/spicy 2)Less sweet. And I also asked for recommendations on pre made rubs. Not just "add pepper dummy"
You guys do a great job of making people not want to come back to this forum.Flint, Michigan -
tenpenny_05 said:My request was two parts. 1)more peppery/spicy 2)Less sweet. And I also asked for recommendations on pre made rubs. Not just "add pepper dummy"
You guys do a great job of making people not want to come back to this forum.
However, my comment added to what you already were using, and you wanted peppery, as your salt is 2 tablespoons and pepper is 2 teaspoons. So my thought was to make your ratio to a 1:1 salt and pepper.
I think the Holy Cow could be your fit. It's not sweet, but packs a lot of pepper.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
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fishlessman said:bad byrons butt rub has no sugar, but it needs to be adjusted with brown sugar to your likes or its too salty for most
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Gulfcoastguy said:fishlessman said:bad byrons butt rub has no sugar, but it needs to be adjusted with brown sugar to your likes or its too salty for most
fukahwee maineyou can lead a fish to water but you can not make him drink it -
tenpenny_05 said:My request was two parts. 1)more peppery/spicy 2)Less sweet. And I also asked for recommendations on pre made rubs. Not just "add pepper dummy"
You guys do a great job of making people not want to come back to this forum.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:Gulfcoastguy said:fishlessman said:bad byrons butt rub has no sugar, but it needs to be adjusted with brown sugar to your likes or its too salty for most
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Meat Church also came out with a new rub called Holy Gospel .. https://www.meatchurch.com/collections/frontpage/products/the-holy-gospel-limited-edition-bbq-rub
He will stock it next week as it is sold out now .. perfect blend of spicy & savory.LBGE & MiniOrlando, FL -
Get the Dizzy Pig Ghost. It'll light you up.
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tarheelmatt said:fishlessman said:Gulfcoastguy said:fishlessman said:bad byrons butt rub has no sugar, but it needs to be adjusted with brown sugar to your likes or its too salty for most
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I'm with ya @tarheelmatt. I like Bad Byrons on butts and using a sweeter sauce for sandwiches. Also like it on pork tenderloin. I'd suggest giving it a try if you are looking for something with more kick OP.Little Rock, AR
Large BGE
MM -
Sorry guys, I do appreciate the real recommendations. I just see the same names popping up with non help all the time.
I have a good list of things to try now, thank you for the input.Kansas City, KansasSecond hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain -
I'll second the DP Swamp Venom if you want spicy. Not sweet at all but savory and packs a punch. I use it as a base layer on my ribs but just a light coat as most in my family don't like a lot of heat. I like my ribs somewhat sweeter though so I layer another 2 rubs on top of the Swamp Venom.
I recently picked up some Chupacabra rub. Really liking it - to me it is very similar to Head Country in that it is more savory than sweet. May not have enough kick in it for you though but has a bit more heat than Head Country.XL BGE -
fljoemon said:Meat Church also came out with a new rub called Holy Gospel .. https://www.meatchurch.com/collections/frontpage/products/the-holy-gospel-limited-edition-bbq-rub
He will stock it next week as it is sold out now .. perfect blend of spicy & savory.
Holy Gospel is wonderful. I was attending BBQ class at Meat Church when they premiered that rub. The first batch sold out pretty much the first day. If you get a chance, it is well worth picking up a bottle.
In cooking you have to have a what-the-hell attitude. The only real stumbling block is fear of failure. ~Julia Child
LBGE, 22" Traeger, and a FireDisc deep in the heart of Texas -
Never did say if peppery means black peppery, chili peppery (red OR green), or just plain hot peppery. Lots of pepperys.
Holy Gospel is a mix of Holy Cow and The Gospel, right? I don't think he discloses the ratio, but I think it's a blend of some sort of those two - I remember reading that somewhere. I'm sure this is achieveable at home to some degree for those that have both and want to experiment while it's out of stock.
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