Food and Drink Strictly Ribs, Ribs, Ribs - Page 2

**TribalElder** · 03-31-2013, 04:56 PM

Quote:

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.

Yep
Sugar will burn

Quote:

Originally Posted by 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.

yep plow boys bovine bold is the bomb

If heat is your thing then get some smokin guns hot rub

http://www.thekansascitybbqstore.com...ns-bbq-hot-rub

KCUnited · 03-31-2013, 05:00 PM

Ground chipotle, ancho, arbol, guajillo or a combo of those 4 in all my rubs.

donkhater · 03-31-2013, 04:41 PM

Quote:

Originally Posted by Inmem58

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.

I just went and re-read the OP.

2 cups of brown sugar for 1 slab? How big is this hog?

In58men · 03-31-2013, 05:06 PM

Quote:

Originally Posted by donkhater

I just went and re-read the OP.

2 cups of brown sugar for 1 slab? How big is this hog?

2 cups isn't very much, but if you're packing the brown sugar then it'll be a lot. Of course the 2 cups is completely covering the ribs and I have still have about 1/4 or less left.

In58men · 03-31-2013, 05:08 PM

Quote:

Originally Posted by Chief_For_Life58

you grillin or smokin this pork bitch?

Grilling today. Too late for smoking. I'll do about an hr on each side around 225

Exoter175 · 03-31-2013, 05:12 PM

My buddy and I make several batches of rub going into the warm seasons and it changes every year. We've now divided it up into 3 types of Rub, one for Beef, one for Pork, one for Chicken.

However, each one has a few common denominators, Brown Sugar, Salt, Cracked Black Pepper, Rosemary, Ground Mustard, and Cumin.

From there, each meat gets its own addition. From there, we sometimes break it down into smaller sections of rubs depending on which type of sauce we'll be making, as we commonly have 3 different types of sauces we'll make at any one time, some that pair better with different rubs.

**Fire Me Boy!** · 03-31-2013, 06:22 PM

Boil those bad boys. Best. Ribs. Ever.

In58men · 03-31-2013, 06:29 PM

Quote:

Originally Posted by Fire Me Boy!

Boil those bad boys. Best. Ribs. Ever.

Best advice so far.

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

houstonwhodat · 03-31-2013, 07:49 PM

Quote:

Originally Posted by Inmem58

Best advice so far.

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

NOOOOOOOOOOOOOOO.

That's against all rules.

In58men · 03-31-2013, 08:45 PM

Quote:

Originally Posted by houstonwhodat

NOOOOOOOOOOOOOOO.

That's against all rules.

Too late.

For some reason all the meat shredded and is floating. The bones are the bottom. I think they're done.

jspchief · 03-31-2013, 06:54 PM

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.

threebag · 03-31-2013, 06:56 PM

Give' em the Kevin Ware...Meat falls off the bone.

**Fire Me Boy!** · 03-31-2013, 06:59 PM

Quote:

Originally Posted by jspchief

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!

crispystl · 03-31-2013, 07:32 PM

Quote:

Originally Posted by Fire Me Boy!

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.

KC native · 03-31-2013, 07:42 PM

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.

03-31-2013, 05:00 PM	#2
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $2148244	Ground chipotle, ancho, arbol, guajillo or a combo of those 4 in all my rubs.
Posts: 33,995

03-31-2013, 05:12 PM	#6
Exoter175 Banned Join Date: Jul 2011 Location: Olathe Casino cash: $10003166	My buddy and I make several batches of rub going into the warm seasons and it changes every year. We've now divided it up into 3 types of Rub, one for Beef, one for Pork, one for Chicken. However, each one has a few common denominators, Brown Sugar, Salt, Cracked Black Pepper, Rosemary, Ground Mustard, and Cumin. From there, each meat gets its own addition. From there, we sometimes break it down into smaller sections of rubs depending on which type of sauce we'll be making, as we commonly have 3 different types of sauces we'll make at any one time, some that pair better with different rubs.
Posts: 2,327

03-31-2013, 06:22 PM	#7
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Boil those bad boys. Best. Ribs. Ever.
Posts: 35,253

03-31-2013, 06:54 PM	#11
jspchief BAMF Join Date: Apr 2004 Location: Your Face Casino cash: $9998710	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. __________________ Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all.
Posts: 27,207

03-31-2013, 06:56 PM	#12
threebag Snacks Are Under My Apron Join Date: Jan 2006 Location: The Edge Casino cash: $2931660	Give' em the Kevin Ware...Meat falls off the bone. __________________ Free DeBerg HayWire Greatest Mod Ever In big nasty kcnut we trust
Posts: 23,881

03-31-2013, 07:42 PM	#15
KC native Banned Join Date: Feb 2009 Location: Fort Worth, TX Casino cash: $10049239	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.
Posts: 24,946