Rubs

Discussion in 'Pork' started by john weeks, May 9, 2016.

  1. john weeks

    john weeks Newbie

    I've smoked ribs about 6 or 8 times now. I'm pretty comfortable with the process; time, amount of smoke, meat prep. Now I'm struggling with the rubs. I've been winging/eyeballing it so far. Picking up little tidbits along the way. I tried a 9 to 1 black pepper/salt rub that had its merits but was too hot overall. I tried coarse and finely ground pepper. I know the standard is salt, pepper, onion, and garlic. I smoked a batch of ribs yesterday that came out far too salty. Looking for some help with proper ratios of seasonings. I need to find a good base to start with. Any help would be greatly appreciated.
     
  2. john weeks

    john weeks Newbie

    Also, how heavy do you apply the rub?
     
  3. I've been doing a lot of ribs lately and I use brown sugar salt pepper garlic powder chilli powder onion powder and paprika. I don't have measurements of what I use but the order I listed them are from most to least. When ever I fix ribs I always try another rub on another rack of ribs and the rub I through together is always the one they like the most. Give it a try.
     
  4. Coat it heavily top and bottom. Make sure you remove the membrane off th back first. Also try wrapping the ribs after 2-3 hours on the smoker. That will keep them very moist.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You may want to purchase Jeff's rub recipe.

    It is very good and can be tweaked to your own flavor profile.

    Also part of the proceeds go to help keep this site going.

    Al
     
    john weeks likes this.
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Here is a popular rub that you can start with followed by my most used variation. It is hard to say 2 part X and 1 Part Y because tastes vary agreat deal. 8:1 Pepper to Salt is pretty unheard of with the exception of Pastrami...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...

    Cajun Rib Tickler

    1C Tubinado or Dried Brown Sugar*

    1/4C Paprika**

    2T Kosher Salt

    2T Garlic Powder

    2T Onion Powder

    2T Mustard Powder

    2T Chili Powder

    2tsp Black Pepper

    1-2tsp Cayenne

    2tsp Dry Oregano

    2tsp Dry Thyme

    2tsp Cry Celery Flakes

    1tsp Celery Seed

    Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

    Notes...* Leave out the Sugar for a Cajun Blackening Spice.  Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

                 ** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

    Mix and store in an air tight container...JJ
     
  7. joe black

    joe black Master of the Pit OTBS Member

    Try using Jeff's rub. It's an excellent rib rub and very good for any meat. The recipe for Jeff's rub and sauce is available here. They are most user friendly and can be tweaked to your personal taste. The proceeds from the recipes go to maintain and support of this site.

    I never wrap ribs anymore. I smoke my baby backs at around 260* for 3 to 3-1/2 hours. When I get a good bend, I sauce/glaze them and let them go another 15 minutes, then sauce again for 10-15 minutes until it sets. Take them off, let them rest for 30 minutes, slice and serve.

    If you have a Costco nearby, they have Swifts baby loin back ribs. They are packed 3 to a Cryovac and very meaty. A good thing is that the membrane has already been pulled.

    Give them a try. They give me a great finished product. Joe
     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    First off I use a mop 1st layer

    [​IMG]

    then a rub...applied sparingly

    Here's my go to for ribs
     
    • 3 tablespoons light brown sugar
    • 1 teaspoon cayenne powder
    • 2 tablespoons garlic powder
    • 2 tablespoons onion powder
    • 2 tablespoons white pepper
    • 2 tablespoons kosher salt
    • 1 tablespoon dry mustard, such as Coleman's 
    • 1 tablespoon course black pepper
    • 5 teaspoons seafood seasoning, such as Old Bay
    • 1 teaspoon ginger powder
    [​IMG]

    after foiling ...if I foil, I'll then I start building a glaze.

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    and this rub I use (heavily) for the trimmings to make Rib Bits aka "Pig Candy"
    • 1/3 cup coarse salt (kosher or sea)
    • 1-1/2 cup (packed) Brown Sugar
    • 1-1/4 cup paprika
    • 1 Tbsp freshly coarse ground black pepper
    • 2 Tbsp garlic powder
    • ¼ cup dried onion flakes
    • ¼ cup onion powder
    • 1 tsp cayenne pepper
    • 2 tsp chili powder
    • 2 tsp coriander
    • 1 Tbsp rosemary
    [​IMG]
     

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    Last edited: May 9, 2016

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