I'm looking for an excellent rib rub for Super Bowl

[blooz4u]

Any other foodies want to help a brutha out?

I'm looking for the best dry rub for babyback ribs. I plan on marinading them in whatever dry rub recipe you boys come up with, along with some pineapple or Apple juice for flavor and acidity !!

Lemme hear from ya! :thumbsup:

ps. NO BBQ SAUCE!! :grin:

 

[thebayratt]

I like to use McCormick's Sweet & smokey then put a little cinnamon powder with the rub. Then make a mix of honey, cinnamon, & a little olive oil; this is a "glaze" that I put on towards the end of the smoking.
It makes them not "dry" but not a bbq sauce either.

They turn out like this:

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[jmatkins]

I think Gale has some of the best, I mostly grab some dry rub from local BBQ places that I like eating at.

 

[Ted Nasty]

No frills rub but I always have some of this recipe on hand....

1/4 cup Brown Sugar
1/4 cup Paprika
2 tsp. Ground black pepper
2 tsp. Chili powder
2 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Mustard powder
1/2 tsp. Cayenne pepper

as far as the liquid, you might consider adding some apple cider vinegar to your apple juice and spraying it on the meat throughout the cooking process.

 

[blooz4u]

No frills rub but I always have some of this recipe on hand....

1/4 cup Brown Sugar
1/4 cup Paprika
2 tsp. Ground black pepper
2 tsp. Chili powder
2 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Mustard powder
1/2 tsp. Cayenne pepper

as far as the liquid, you might consider adding some apple cider vinegar to your apple juice and spraying it on the meat throughout the cooking process.

Thanks... I did forget to mention that I do spray them down with apple juice during smoking!

Keep em coming!

 

[t_ron99]

Too lazy to type. So I took a pic. I make a big batch and always have some on hand. sorry about the upside down pic. Haaaaa

 

[blooz4u]

Damn Ron... At least post it so a brutha can read it!!

 

[theribdoctor]

I brine for an hour in salt/sugar water 1/2 cup each

Then wet rub with

Ketchup
Honey mustard
Brown sugar
Chili powder
Mustard powder
Cayenne
Garlic powder
And paprika or achiote

Then smoke using hickory and apple wood

If you want dry rub remove the ketchup and honey mustard, otherwise its the same.

 

[hdroadglide]

i thought aj was lookin' for love again.............:razz:

 

[blooz4u]

i thought aj was lookin' for love again.............:razz:

LOL... No Bob, you've taken care of that for me!! :hysterica:hysterica

 

[Bowhnter]

It's to late to get it to you for this weekend now, but I use Hog Waller on my ribs.

 

[Jwrussell]

Just be careful if you are going to use a rub with salt in it about the whole "marinating" thing. If you use a rub with a lot of salt in it you risk having the ribs coming out tasting "ham-ish".

OH, and the whole dry/wet rub thing. Regular old yellow mustard is pretty much the standard for a "slather" on most things smoked prior to putting the rub on. It's really only there to hold the dry rub on and help with the development of bark, you don't taste it in the finished product. I would assume the same for most "wet rubs" depending on the wet ingredients.

Personally, I'm going to be trying the "glaze" concept that TheBayRat mentions above the next time I do ribs.

 

[Jwrussell]

Oh, one thing that would be helpful in suggesting things is knowing how you are going to cook the ribs. Are you smoking (low and slow for hours and hours) or grilling at a slightly higher temp? If grilling you'll need to be careful about the sugar content.

 

[blooz4u]

Oh, one thing that would be helpful in suggesting things is knowing how you are going to cook the ribs. Are you smoking (low and slow for hours and hours) or grilling at a slightly higher temp? If grilling you'll need to be careful about the sugar content.

Good points on both posts....

I find that I really enjoy the flavor that the apple juice (or pineapple juice) creates by letting them sit overnight... no "hammish" taste :grin:

This will be low and slow, smoking @ 225 for 4-6 hours.

 

[mwlabel]

Damn Ron... At least post it so a brutha can read it!!

Lol amen. My roommate was wondering why I was holding my laptop upside down :stickbeat

 

[thegoldenmackid]

AJ... just drive to the McDonalds and ask for the McRib without the bun.

 

[blooz4u]

AJ... just drive to the McDonalds and ask for the McRib without the bun.

:barf: :barf: :barf:

Ugh... NO! :grin:

 

[Jwrussell]

Good points on both posts....

I find that I really enjoy the flavor that the apple juice (or pineapple juice) creates by letting them sit overnight... no "hammish" taste :grin:

This will be low and slow, smoking @ 225 for 4-6 hours.

:thumbsup:

I'm doing a brisket and possibly a pork butt Sunday. The plan was just the brisket, but then the grocery store and went and put Boston Butt on sale. :grin: