Rib Rub?

Discussion in 'Sauces, Rubs & Marinades Sticky' started by willeng, May 23, 2016.

  1. willeng

    willeng Newbie


    I am gona smoke a rack of ribs for Memorial Day, but my usual rub has to much spice for my younger sister. 

    Any ideas on a sweet rib recipe?  


  2. 3montes

    3montes Master of the Pit OTBS Member

    Whats your usual rub? Are you looking to make your own? Google up sweet rib rub and you can probably read recipes for a couple of days.
  3. sqwib

    sqwib Smoking Guru OTBS Member

    You could skip the rub and just build a glaze with a sweet BBQ sauce the last hour or so of cooking. Or mop the ribs with some Worcestershire, soy sauce and coke in place of a rub in the beginning of the cook then build a sweet glaze with your favorite BBQ sauce.... many options
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This has worked for me...JJ

    Mild Bubba Q Rub  (All Purpose)

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

    Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

    Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...

    Foiling Juice / Sweet Pulled Pork Finishing Sauce

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

    Simmer until a syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, skip the Butter.

    If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

    Cover the pan with foil and continue to heat to 205*F for pulling.

    At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

    Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

    If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

    When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

    I was AMAZED...No additional sauce needed. ENJOY...JJ
    geezer likes this.
  5. joe black

    joe black Master of the Pit OTBS Member

    If you have Jeff's recipe, just leave out a little of the heat and add a little of the sweet. That's what I do most of the time.
  6. jipnsmoke

    jipnsmoke Smoke Blower

    Chef JimmyJ  ​ very nice lay out. Thanks for sharing your expertise. Interesting I've made many rubs and sauces till I found what I liked and never tried putting my rub into the sauce. I will have to try that..

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