need a mild rub for baby back ribs

[rburns]

I just started smoking and have used a rub both times that is good but a little hot for the kids and wife. Do you have to use a rub or can you just smoke the ribs via 3,2,1 method and sauce for the last hour? We used to cook ribs in the oven with salt and pepper for 5 hours and finish on the gas grill with sauce for 30 min or so. As I said i am new to this and love the learning curve and any advice is appreciated.

 

[noboundaries]

Hmmmm, two days without an answer.  Sorry about that.

You can easily just lightly SPOG (Salt Pepper Onion Garlic) ribs, and sprinkle with a little paprika for color.  Wrap with some brown sugar for sweetness.  My store bought go-to is McCormick's Sweet and Smoky, no heat at all. 

I lightly dust ribs with whatever I'm using.  I don't pour it on like you see in the videos.  It overpowers the flavor of the meat if you use too much.

You can look at the label of Sweet & Smoky and put your own together.  It is easy.      

 

[noboundaries]

Sorry, just need to post one more discard message.  Ignore this one.

 

[rburns]

Thanks, sounds great I will give it a try on the next batch.

 

[marc mayo]

This is what I use. The wife, kids, and everyone else who's eaten my ribs claim they're the best they've ever tasted.

RIBS:
1/2 cup light brown sugar
2 tablespoons Spanish paprika
2 tablespoons kosher salt
1 tablespoon chile powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1/2 teaspoon ground cinnamon

 

[bkleinsmid]

Jeff's recipes are good and gooder as he calls them. His rub is very good by itself and is easy to tweak to fit your needs. Besides, it helps to fund this forum.

Brad

 

[rburns]

Thanks, are you just using the dry rub? any sauce at the end?  

 

[talan64]

Here's the recipe I use for KC style ribs.  It's mostly sweet, not really much heatr to it, but you can still cut down on the pepper's to make it cooler:

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

I usually make a double batch, so I don't have to make it as often.

 

[bkleinsmid]

For me and mine, I put on a thin coat at the end with some at the table to add if you like.

I'm doing a rack for a friends birthday this week. She is 5'1" and comes in at about 115 lb. She wants them tender but still have that competition bite. She loves her ribs drenched in sauce........a roll of paper towels later drenched. And, she will eat 2/3rd's of that rack in one sitting.

So to answer your question a little better........depends on who's coming for dinner as to how much sauce I will use.

Brad 

 

[rburns]

Thanks,

 

[hickorybutt]

A lot of recipes here that look really good.  I try to keep my rubs simple, with a base of salt / black pepper / brown sugar.  I like heavy salt & pepper (Texas Style) but like brown sugar to sweeten the mix for ribs.

1/2 cup salt

1/2 cup pepper

1/2 cup brown sugar

2 tbsp paprika

1 tbsp garlic powder

1 tbsp onion powder

One of the biggest things I've learned with rib rubs is not to over-apply.  I first started out coating my ribs in rub like I would a pork shoulder, and all I tasted was spices.  Now I use an empty spice shaker and just dust/sprinkle the ribs. 

 

[joopster]

I really like SPOG and I like things hot.  The kids and wife loved the ribs in SPOG.

 

[sammysound]

when doing SPOG - is it equal amounts of each?

 

[joe black]

Sammy, This post is a year old, but recipes don't go bad. These recipes are all good, especially Jeff's. As far as SPOG is concerned, it is a good way to keep it simple. IMO, ribs are good with anything. I have done them naked with just some sauce in the last 30 minutes. Everyone has their own taste for SPOG, but mine is 1/2c salt, 1/2c pepper, 2tbs onion powder and 2tbs garlic powder. I keep it in a shaker in the freezer with a little tin foil to cover the holes. We like to keep it handy for vegetables, soups and other things. Good luck and good smokin' Joe