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What’s your Homemade BB RIB RUB?

MaskedMarvel
MaskedMarvel Posts: 3,417
in EggHead Forum
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
Large BGE and Medium BGE
36" Blackstone - Greensboro!


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Comments

  • HeavyG
    HeavyG Posts: 10,380
    I'm a fan of Meathead's Memphis Rub:

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


    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • TechsasJim
    TechsasJim Posts: 2,252
    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.
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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  • lkapigian
    lkapigian Posts: 11,549
    edited February 2024
       Salt , pepper, granulated garlic MSG 

    1%salt .7% pepper .3% gran garlic .5% msg ( per kg You f ribs) 
    Visalia, Ca @lkapigian
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  • Botch
    Botch Posts: 17,333
    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.      
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    For 3 racks of ribs:



    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lkapigian
    lkapigian Posts: 11,549
    JohnInCarolina said:
    For 3 racks of ribs:



    Cumin is a nice add
    Visalia, Ca @lkapigian
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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    lkapigian said:
    JohnInCarolina said:
    For 3 racks of ribs:



    Cumin is a nice add
    It makes this rub for sure.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • MaskedMarvel
    MaskedMarvel Posts: 3,417
    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…” ????
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • HeavyG
    HeavyG Posts: 10,380
    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". 


    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • MaskedMarvel
    MaskedMarvel Posts: 3,417
    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. :p
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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