Dry Rub Troubles

[hookman]

Made ribs using the 3-2-1 with a little tweaking. I used a basic dry rub: paprika, onion powder,garlic powder, salt, basil, mustard powder, pepper. I rubbed the ribs generously with the mix. The end result was this: meat was awesome, juicy, tender, fell off the bone. However the rub had no flavor and i felt like i was eating sand. Should i have used some bbq as a finishing sauce? Did i put to much rub on?

 

[ronp]

If you had a QVIEW as you went might better be able help. Did you rub with yellow mustard first?

 

[smokebuzz]

try running your rub thru a coffe grinder, that will never get used for coffee again. this will help make it finer and penetrate /bond better. as far as no taste, you may try fresh spices, or spice with more bite to them.

 

[hookman]

No. I will next time.

 

[desertlites]

how much rub and how long to take?I rum with lots and the nite before than in plastic wrap overnite!sauce the last hour -I just use the drippings with my homeaid sauce added.

 

[the_selling_blues_man]

how fresh very the spices? How do you store them?

 

[bigbear]

I like to make a thick Q glaze that I apply during the "1" phase of the 3-2-1. In other words I put the ribs on a grill at 350, glaze them and cook for about 30 minutes turning so as to not let them burn.

It seals in any rub still left on the surface. Yummy!!

 

[nick]

Sounds kinda odd... Only thing is if the rub ingredients were old. Good luck

 

[hookman]

Bought two days ago.

 

[lakeman]

hey gotta get back to work but try adding cumin chili powder and suprise a little nutmeg (little) to the rub that you have.... later BuDDY.

 

[the_selling_blues_man]

Wow? How do they taste and smell? Somthing doesn't add up.

 

[chrome]

I found this rub recipe http://bbq.about.com/od/rubrecipes/r/bl80530b.htm

It's pretty much my favorite for beef and pork.
Double the cayenne tho (makes it really spicy).
no lack of flavor here... :)

Watch you eyes rub

• 1/2 cup paprika
• 1/4 cup black pepper
• 1/4 cup sugar
• 3 tablespoons salt
• 3 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne

 

[norrell6]

No matter what rub you use, you need to apply it at least the night before if not 24 hours before you are going to smoke it. The rub needs time to penetrate the meat. Also, let the meat set out at room temperature for at least an hour before it goes on the smoker.

Good Luck.

 

[lakeman]

hey blue its actually pretty good try it, im not talking alot of nutmeg, just enough to say wth is that taste. i came up with this by accident. with alittle apple juice spritze befor you wrap the ribs for the two hour period. then just finnish the 3-2-1 methood.

 

[chrome]

Definitely rub the night before, and then I apply again before it goes in the smoker. After an hour in the smoker it gets spritzed with Apple juice every hour, and about a cup of Apple juice poured in when it gets foiled.

They fall off the bone, have a nice bark, and are very yummy. :)

 

[gyasim]

Question: What was the ratio of listed ingredients? Perhaps to much paprika? What did you mop it with?

Personally, I always include sugar (brown or white) in my rubs for ribs to get a small bit of carmalization.

 

[blacklab]

Yes what norrell6 said

Also are your spices in powder form that helps with penetrating the meat. Lastly did you rub generously, maybe apply second coat of rub before going to the smoker.

Sounds like everything else went well

Temps, tenderness, and moisture which are the most difficult to maintain when starting to Q. With those handled your rounding third base and almost home

 

[grinder]

I've waited 'til the last minute to put on rub before, the flavor didn't soak in as much but, could still taste it. Also, have used mustard before rubbing and don't really notice a difference. I've bought spices before that had been sitting on the store shelf for too long and weren't very flavorful. You don't have to use sauce. It's a personal preference and the proper rubbing will add plenty of flavor.

My guess would be that you didn't use enough rub or that you over spritzed, washing off the rub before it had time to set or the spices were old. Try using more rub, let it sit overnight. Let the meat smoke for 30-60 minutes before spritzing. Taste the spices straight out of the shaker, to check for freshness.


As for the sandy texture, my guess would be that you forgot to rinse the ribs or they got contaminated some how (dirty grates, maybe). Could coarse salt cause this problem? Hard to say, I've never had that problem.

Good luck and don't give up, sounds like your on the right track. My first ribs were tough and dried out.