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Old 03-31-2013, 04:01 PM  
In58men In58men is offline
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Strictly Ribs, Ribs, Ribs
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.
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Old 03-31-2013, 05:47 PM   #16
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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.
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Old 03-31-2013, 06:03 PM   #17
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I don't put sugar on my rib rubs any more. Too much carmelized black crust.
Grilling? If not, bring your temps down.
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Old 03-31-2013, 06:14 PM   #18
In58men In58men is offline
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Originally Posted by houstonwhodat View Post
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.
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Old 03-31-2013, 06:22 PM   #19
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Boil those bad boys. Best. Ribs. Ever.
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Old 03-31-2013, 06:29 PM   #20
In58men In58men is offline
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Originally Posted by Fire Me Boy! View Post
Boil those bad boys. Best. Ribs. Ever.
Best advice so far.


I have 4 racks left. In the pot they go.
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Old 03-31-2013, 06:54 PM   #21
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I cut the salt and sugar in half, adjust cayenne for heat, and tweak the cumin for your tastes.

IMO, if you're serious about nailing a rub, start with a recipe then document changes.
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Old 03-31-2013, 06:56 PM   #22
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Old 03-31-2013, 06:59 PM   #23
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Originally Posted by jspchief View Post
Google "BRITU"

I cut the salt and sugar in half, adjust cayenne for heat, and tweak the cumin for your tastes.

IMO, if you're serious about nailing a rub, start with a recipe then document changes.
Dump all those spices in your boiling water FTW!
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Old 03-31-2013, 07:32 PM   #24
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Dump all those spices in your boiling water FTW!
Seriously? And i'm asking because I know you're a bad ass cook so I trust your judgement.
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Old 03-31-2013, 07:42 PM   #25
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I did
1/2 cup brown sugar
1/4 cup of paprika
1 tablespoon of black pepper
1 tablespoon of salt
1 tablespoon of chili powder
1/4 tablespoon of garlic powder
1/4 tablespoon of onion powder
1 teaspoon of cayenne

Perfect amount of heat. I have had multiple Texans tell me I have the best ribs dry or wet that they have ever had.

Edit:covers two full slabs or 3 of babybacks.
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Old 03-31-2013, 07:48 PM   #26
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Grilling? If not, bring your temps down.
Nah I'm smoking them indirect but with a kettle.
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Old 03-31-2013, 07:49 PM   #27
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Best advice so far.


I have 4 racks left. In the pot they go.
NOOOOOOOOOOOOOOO.

That's against all rules.
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Old 03-31-2013, 07:51 PM   #28
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Quote:
Originally Posted by KC native View Post
I did
1/2 cup brown sugar
1/4 cup of paprika
1 tablespoon of black pepper
1 tablespoon of salt
1 tablespoon of chili powder
1/4 tablespoon of garlic powder
1/4 tablespoon of onion powder
1 teaspoon of cayenne

Perfect amount of heat. I have had multiple Texans tell me I have the best ribs dry or wet that they have ever had.

Edit:covers two full slabs or 3 of babybacks.


Yeah, that's about what I use. Maybe some ground ancho and chipotle too.
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Old 03-31-2013, 07:56 PM   #29
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Dinner is served
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Old 03-31-2013, 07:59 PM   #30
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Dinner is served
Nice
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