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.

[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.

[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.3dcartstores.com/Hen-Hog-Dust_p_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.

[donkhater]

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?

[TribalElder]

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
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.3dcartstores.com/Hen-Hog-Dust_p_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://cdn.shopify.com/s/files/1/0180/9007/products/Smokin-Guns-BBQ-Hot-Rub-7oz-Shaker_500px_large.png?4979

http://www.thekansascitybbqstore.com/products/smokin-guns-bbq-hot-rub

[KCUnited]

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

[In58men]

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.

http://img.tapatalk.com/d/13/04/01/a6y3evyz.jpg

[In58men]

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]

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.

[houstonwhodat]

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]

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


Grilling? If not, bring your temps down.:thumb:

[In58men]

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.

[Fire Me Boy!]

Boil those bad boys. Best. Ribs. Ever.

[In58men]

Boil those bad boys. Best. Ribs. Ever.

Best advice so far.


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

[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.

[threebag]

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

[Fire Me Boy!]

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]

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]

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.

[houstonwhodat]

Grilling? If not, bring your temps down.:thumb:

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

[houstonwhodat]

Best advice so far.


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

NOOOOOOOOOOOOOOO.

That's against all rules.

[crispystl]

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.

[In58men]

http://img.tapatalk.com/d/13/04/01/a2uzeze9.jpg


Dinner is served

[crispystl]

http://img.tapatalk.com/d/13/04/01/a2uzeze9.jpg


Dinner is served

Nice

[crispystl]

Nice

But move the damn remote. Do you know how many germs that thing has? LMAO

[Great Expectations]

For a change of pace I'll use a spicy jerk rub, but normally I go with car wash mikes recipe. It is consistently the best way to go.

[Fire Me Boy!]

Seriously? And i'm asking because I know you're a bad ass cook so I trust your judgement.

Oh, god, no.

[In58men]

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.

[Dante84]

I just did my first slab independently this weekend (instead of helping Dad back home). They turned out effing great. Smoked 3 baby back racks for 4 hours at 220 degrees.

The book I just read helped fix issues I've had getting acclimated to my offset smoker. It's called "Low and Slow."

Definitely worth a read for you first time smokers; excellent tips and troubleshooting guides.

[Fire Me Boy!]

Too late.


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

ROFL

[Demonpenz]

Some mayo and whipped cream.

like mom makes it.

[Demonpenz]

meat surprise

[crispystl]

Oh, god, no.

Ok good. I was like WTF?

[houstonwhodat]

I don't have this problem because I live in Houston and we don't have a winter here.

But this guy really knows how to cook and he has this recipe to do them in the oven.

Pretty good actually, just no smoke.

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