Thread: need rib rub recipe

does any one have any rib rub recipes that they would share?

Dry Rub
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder


Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour.


In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.



Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.


*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same


I found this recipie on line. Do a search for dry rub and youll have dozens to choose from......

I make my dry rub with what sounds good that day, but basically I always use the following:

brown sugar
table salt
Hickory smoked salt
Ground cumin
onion powder
Garlic powder
Fresh ground pepper
ground red pepper
thyme

I'm bad about measuring, so I pretty much put it in the order of what I use the most of down to the least. Adjust quantity for your taste, some don't like it hot, some like it sweeter. I think the best thing to do is use what you like and if it smells good, it's probably gonna taste good. There's two things I always do for ribs, though. Number 1, peel the membrane off the back of the ribs. Number 2, give em a bath in beer overnight, then dry off and put your rub on em and let em sit for at least 3 or 4 hours before cooking.

www.thesmokering.com

Have used it for years.

This is what I've been using for years.
1/4 cup cumin
1/4 cup paprika
1/4 cup garlic powder
1/4 cup chili powder
1/4 cup brown sugar
1/2 cup kosher salt
3 Tablespoons cayenne pepper (ground)
3 Tablespoons black pepper
3 Tablespoons white pepper

If I'm gonna cook the next day I'll trim the membrane from the bottom side of the rib and put the rub on them and wrap in plastic about 12 hours ahead of time and let them get all happy.You can also take some crappie filletts and wrap each one with a strip of bacon, shove a toothpick through to keep the bacon in place and give them a good dusting with this rub.Put them in the oven for about 25 mins. on 375 and man are they good.But the bacon is even better.Hope this helps.

http://www.dizzypigbbq.com/

swamp venom!!

the original "Dinosaur Barbeque" is in downtown Syracuse, about 45 minutes from where I live. Locally, you can buy their rub, called "Cajun Foreplay" in the grocery store, and we use it for ribs or when we cook up a roast for pulled pork.



You can get it from their website at http://www.dinosaurbarbque.com/browseProducts.php?cat=1

Good stuff, and it means only having one spice jar in the cupboard for putting a rub on your ribs instead of trying to make sure you've got all the separate ingredients on hand.