Strictly Ribs, Ribs, Ribs

[In58men]

Yep another rib thread fellas, can't have enough rib threads if you ask me. I'm about to BBQ some pork baby backs. I like my ribs with a little kick. I rub mustard over the back and fronts of each rib before seasoning. For one slab I use about 2 cups brown sugar (love the bark it give the ribs), about 1/4 cup of crushed red peppers, 2 tbsp of coarse pepper, 1 tbsp of Lawry's seasoning salt, 1 tbsp of Lawry's garlic salt and one teaspoon of cayenne pepper. A simple every house hold rub.


Seems like a lot of heat is being used, but they come out perfect. With that being said, what's your preferred rub? Is there a "must have" ingredient? Let me know. I still have to run to the store and I'm willing to try something different. Thanks in advance and Happy Easter.

[cdcox]

Some mayo and whipped cream.

[Demonpenz]

Originally Posted by cdcox

Some mayo and whipped cream.

like mom makes it.

[Chief_For_Life58]

you grillin or smokin this pork bitch?

[BlackHelicopters]

Would love to have a great tub recipe. Smoking baby backs next weekend for Saturday Final Four party.

[donkhater]

I've tried various rubs ,but lately I've just given them a little salt and pepper followed by a glaze when cooked through, and they come out fantastic.

[donkhater]

If you eat them dry, the rub will matter, but I've found that if you serve your ribs 'wet', then salt and pepper are all that's needed. If you want a different flavor, i.e. heat, sugar, etc, adding it to your glaze will do the trick.

[Dante84]

Gotta be careful with brown sugar.... if that temp flares up and gets too hot it will caramelize and taste like bitter shit.

[houstonwhodat]

Originally Posted by Dante84

Gotta be careful with brown sugar.... if that temp flares up and gets too hot it will caramelize and taste like bitter shit.

I don't put sugar on my rib rubs any more. Too much carmelized black crust.

I will however put some in when I wrap em with foil, some apple juice too.

[Exoter175]

Originally Posted by houstonwhodat

I don't put sugar on my rib rubs any more. Too much carmelized black crust.

Grilling? If not, bring your temps down.

[houstonwhodat]

Originally Posted by Exoter175

Grilling? If not, bring your temps down.

Nah I'm smoking them indirect but with a kettle.

[In58men]

Originally Posted by houstonwhodat

I don't put sugar on my rib rubs any more. Too much carmelized black crust.

I will however put some in when I wrap em with foil, some apple juice too.

I spray them throughout the cooking. Equal parts apple juice and apple cider vinegar.

[MOhillbilly]

Drive to Oklahoma joes and order a slab. Easy.

[TrebMaxx]

When I do ribs, baby backs, I use a mix of rubs. 1/2 Plowboys Bovine Bold http://www.bbqaddicts.com/rubs-sauces/plowboys-rub/ and 1/2 Spicewine Ironworks Hen and Hog dust http://spicewineironworks.3dcartstor...15.htmlhttp://. Rub the two in liberally and let it sit for about 20 minutes or so. Then sprinkle some more of the 2 rubs on and put the ribs on the smoker at around 220-240 with a hickory/apple mix for smoke. Let them go for 2 hours then remove and place them in foil. Before sealing the foil I sprinkle a little more of the two rubs on them, cut 1/2 a stick of butter per rack into 4 or five slices and place them evenly across the ribs. Add some brown sugar over the top then add 1/2 cup of apple juice (not on the ribs just into the foil packet). Seal the foil up tight and place them back on the smoker at 220-240 for one hour. Then remove the ribs from the foil and start saucing them up. I use Black Market original BBQ and dipping sauce. Depending on how done they are I apply a layer of sauce every 15-20 minutes. Usually the sauce part will take less than a hour, so 3 or 4 bastings which gives a nice sticking BBQ glaze.