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Rub for ribs?

lentsboy007
lentsboy007 Posts: 416
in EggHead Forum
Recently bought Cow Lick by Dizzy Pig. Haven’t used it yet .  Doing some beef ribs this week- would u use standard salt, pepper , garlic as a rub for the ribs, or the Cow Lick ? 

1 Large Egg, Blackstone griddle

Belgium...........The Netherlands??

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Comments

  • lkapigian
    lkapigian Posts: 11,549
    Total preference call, but beef I stick with SPG
    Visalia, Ca @lkapigian
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  • RRP
    RRP Posts: 26,453
    To each his own, but I really like DP Cow Lick on beef, and DP Raging River on pork. Only exception on the beef is S&P only on ground beef.
    Re-gasketing the USA one yard at a time 
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  • GoldenQ
    GoldenQ Posts: 590
    Agree with RRP     I always keep extra DP Raging River for pork/chicken/salmon
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • pgprescott
    pgprescott Posts: 14,544
    Cow lick is a great rub. Has a sorta savory Southwest undertone. I assume a touch of cumin in it. Would be a great pairing. 
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  • speed51133
    speed51133 Posts: 691
    Was about to order dizzy pig, but holy crap is it expensive. I've been using pork barrel run for a year and want to give it a shot, but it's over 2x the cost....
    XL BGE and Kamado Joe Jr.
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  • dmchicago
    dmchicago Posts: 4,519
    For beef ribs, I just use salt & pepper with Woosxxxxxxxxter sauce as a binder.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • bradleya123
    bradleya123 Posts: 485
    Peach Preserve!!
    Retired Navy, LBGE
    Pinehurst, NC

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  • SonVolt
    SonVolt Posts: 3,316
    edited June 2020
    I think commercial rubs are great if you're just starting out or have limited experience as a cook. If you're a seasoned cook (pun intended) and you still use off-the-shelf rubs then somewhere along the way you gave up and stopped progressing.  B)  
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • pgprescott
    pgprescott Posts: 14,544
    dmchicago said:
    For beef ribs, I just use salt & pepper with Woosxxxxxxxxter sauce as a binder.
    I’m a fan of the W sauce or a traditional hot sauce as a binder. Just another layer. 👍🏻
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  • SonVolt
    SonVolt Posts: 3,316
    A very thin coat of Better than Bouillon thinned down with a little soy sauce also makes a great binder. Works great for larger cuts like Tri-tip where you're serving slices to a crowd and want to maximize flavor for the minimal surface area of the crust. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • bubbajack
    bubbajack Posts: 1,168
    DP...Raging River and dizzy dust.......sweet rub of mine is not bad either..egg on my friends!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,331
    Alubukirky Sweet Red is a good rub for pork . 
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  • Teefus
    Teefus Posts: 1,259
    When I deviate from basic salt and pepper on beef, I use a couple rubs from Penzeys.

    English Prime Rib Rub (salt, celery seed, sugar, black pepper, onion, garlic and arrowroot powder) gives a classic flavor profile and promotes bark production.

    Beef Roast Rub (sweet paprika, salt, onion, celery, arrowroot, sugar, garlic, Tellicherry black pepper, parsley, dill seed, caraway, turmeric, dill weed, bay leaf, thyme, savory, basil, marjoram and rosemary) offers a little different profile and is great on a chuck roast.

    I have no affiliation with Penzeys. I think the owner is a nut job but they make good spice blends.
    Michiana, South of the border.
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  • ColbyLang
    ColbyLang Posts: 4,388
    check out Meat Church. Not expensive and very good. Holy Cow, Holy Gospel both very good on beef
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  • gdenby
    gdenby Posts: 6,239
    speed51133 said:
    Was about to order dizzy pig, but holy crap is it expensive. I've been using pork barrel run for a year and want to give it a shot, but it's over 2x the cost....
    If you look around, DP is pretty reasonable. A bit more than mass market, like McCormick's. And guaranteed fresh.

    You might be shocked at the price for top end spices/rubs. Maybe $5/oz. And, typically, they need to be ground right before use.



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  • CtTOPGUN
    CtTOPGUN Posts: 612
    edited June 2020
     For beef ribs or even brisket I like salt and pepper. Maybe a touch of garlic powder. Then a top coat of Montreal steak seasoning. The coarse texture adds to the bark. Sometimes I add a second coat of standard bbq rub like "The BBQ Rub" from Malcolm Reed over te SPG. I do use worcesterchire sauce for a binder but after reading above may incorporate some Better Than Bouillon paste to it next time. One day I will have to try a good coffee rub.
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • speed51133
    speed51133 Posts: 691
    Although I can't stand Penzy's political commentary, they are local to me. So is the brother's line of spices. There are Penzy's stores all over. I would rather concoct my own mixes, but sometimes it is too convenient to just buy a litre of a pre-made rub in a ready-to-go container https://porkbarrelbbq.com/collections/dry-rub/products/seasoning this has been my favorite pre-made..
    XL BGE and Kamado Joe Jr.
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  • Matt86m
    Matt86m Posts: 471
    Give Adams Rib Rub a look. There are 2 flavors. The spicy has a small kick to it. Great on Pork, chicken and I haven't tried it on beef yet but have seen (not tasted) results on beef and it all looks good.
    For beef, I'm a SPG & maybe O guy.


    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • Foghorn
    Foghorn Posts: 10,227
    I've had the privilege of hanging out with about a half dozen competition BBQ teams over the past few years and all but one of them use multiple storebought rubs in layers on their beef (brisket +/- ribeyes - which is sometimes offered as an additional category).  Many of the rubs they use contain MSG as that seems to play well on the competition circuit.  One guy makes his own rubs from scratch and vacuum-seals them.

    Based on this experience, I often do something similar and use a couple of storebought rubs in layers.  I usually put the finer ground layer on first and the coarser layer second.  Then I often add a layer of freshly ground black pepper because that flavor is usually lacking from a storebought rub.  

    My current "go-to" for beef is a layer of Chupacabra Steak rub, followed by a layer of John Henry Mojave Garlic Pepper, followed by just a little fresh ground pepper.  

    So, getting back to the original question, if it were me, I'd use the Cow Lick and then maybe a thin layer of fresh ground pepper.  But that's just me - and this is based more on superstition than science.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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