rib rubs

[zathras]

Ok, smokemasters.. Wife's mom is flying in to see our new place tomorrow (yay) and I'm going to smoke a few racks of babybacks on Saturday to show her how well I'm treating her baby girl (as if the new house wasn't enough).

Sooo, give me some suggestions for a good rib rub for my first smoke. What I like is sweet with a bit of a kick. I'll probably sauce em with some sweet baby rays.

The smoker is a Brinkmann vertical wood/charcoal box smoker. Also welcoming suggestions for the type of wood chips to buy for this virgin smoke.

[ACE'S FULL]

Rub Recipe: Meathead's Memphis Dust (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_magic_dust.html)

This and its not even close...

[MsprinM]

Man i wish this was off topics cause Ive got a really good steak suggestion.

[bigslickwood]

I've posted these in other threads specifically for pulled pork, but in general think these are kind of the ultimate pork combo. Apples and pork just belong together.

My rub:
2/3 cup brown sugar
2/3 cup granulated sugar
1/2 cup paprika (or smoked paprika if you have it)
1/4 cup seasoned salt
1/4 cup onion salt
1/4 cup celery salt
2 Tbs. ground black pepper
2 Tbs. chili powder
2 tsp. ground mustard
1 tsp poultry seasoning
1 tsp ground ginger
1/2 tsp. allspice
1/2 tsp. cayenne pepper

Mop/squirt sauce during cooking:
2 cups apple cider
3/4 cup cider vinegar
1/2 cup bourbon
1/2 cup water
1/4 cup worcestershire sauce
1/4 cup fresh lemon juice
1/2 tsp. salt

My sauce:
14 ounces Ketchup
1 cup apple cider
2 Tbs. Worcestershire
1 Tbs. molasses
1 Tbs. cider vinegar
1 Tbs. soy sauce
1/2 tsp. liquid smoke
1-1/2 Tbs. dark brown sugar
1 Tbs. sugar
1 tsp. cayenne pepper
1/2 tsp. ground black pepper
1/2 tsp. celery seed
1/2 tsp. cinnamon
1/2 tsp. ground cloves

Simmer medium/low for 30 minutes.

Which wood? For these - apple, of course. :p

[Quads]

Pappy's.
Buy it at Costco or other retailers. (1/2 the price at Costco)

[j p frog]

I've posted these in other threads specifically for pulled pork, but in general think these are kind of the ultimate pork combo. Apples and pork just belong together.

My rub:
2/3 cup brown sugar
2/3 cup granulated sugar
1/2 cup paprika (or smoked paprika if you have it)
1/4 cup seasoned salt
1/4 cup onion salt
1/4 cup celery salt
2 Tbs. ground black pepper
2 Tbs. chili powder
2 tsp. ground mustard
1 tsp poultry seasoning
1 tsp ground ginger
1/2 tsp. allspice
1/2 tsp. cayenne pepper

Mop/squirt sauce during cooking:
2 cups apple cider
3/4 cup cider vinegar
1/2 cup bourbon
1/2 cup water
1/4 cup worcestershire sauce
1/4 cup fresh lemon juice
1/2 tsp. salt

My sauce:
14 ounces Ketchup
1 cup apple cider
2 Tbs. Worcestershire
1 Tbs. molasses
1 Tbs. cider vinegar
1 Tbs. soy sauce
1/2 tsp. liquid smoke
1-1/2 Tbs. dark brown sugar
1 Tbs. sugar
1 tsp. cayenne pepper
1/2 tsp. ground black pepper
1/2 tsp. celery seed
1/2 tsp. cinnamon
1/2 tsp. ground cloves

Simmer medium/low for 30 minutes.

Which wood? For these - apple, of course. :p

no matter what else you do...make sure to do the red text!

I use a 1/3 combination of hickory/apple/cherry for my ribs...smooth smokey flavor with that. Rub is whatever you like

[Blake]

8 parts light brown sugar
3 parts salt
2 parts chili powder

about as simple as you can get. If you can get it instead of chili powder use a product called Butt Rub or half chili powder half Butt Rub.

[Voodoo Daddy]

http://www.dizzypigbbq.com/rubs.html

[zathras]

Rub Recipe: Meathead's Memphis Dust (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_magic_dust.html)

This and its not even close...

ok, we're going with this one. I like that guy's site- a lot of good info there. Also picked up the Maverick ET-73 dual probe thermometer.

The ribs are rubbed and in the fridge. I plan a nice day going back and forth between the smoker and the pool. Hopefully the kegerator holds out cuz it's supposed to be 110 here Saturday...

[Quads]

I used this:

Mop/squirt sauce during cooking:
2 cups apple cider
3/4 cup cider vinegar
1/2 cup bourbon
1/2 cup water
1/4 cup worcestershire sauce
1/4 cup fresh lemon juice
1/2 tsp. salt


and I think I like it so much, I'm going to try and use it as a brine for a hunk of meat. Most likely beef. I don't think it will work with pork, and you certainly don't want to use it with chicken.

[Blake]

I used this:


and I think I like it so much, I'm going to try and use it as a brine for a hunk of meat. Most likely beef. I don't think it will work with pork, and you certainly don't want to use it with chicken.
That should work pretty well as a Marinade for beef I would think. Between the acid in the vinager and the lemon juice it should help break the meat down pretty well. Couple hours in that should work nicely.

[Richard Cranium]

I had the best ribs ever at Oklahoma Joe's in Kansas City a couple weeks back. After talking to them about the ribs they actually said they use a mix of their steak seasoning and their pork rub. I was pretty surprised by that.

[j p frog]

I used this:


and I think I like it so much, I'm going to try and use it as a brine for a hunk of meat. Most likely beef. I don't think it will work with pork, and you certainly don't want to use it with chicken.

have used it with beef/chicken/pork/.......good on all meats so far.

[bigslickwood]

We're having a little family reunion this weekend and I'm doing the meat. About 30 lbs. of pork butt are going to get the treatment I listed above.

Also making two full briskets, not entirely sure what I'm going with there yet. Will probably use the same rub as the pork, and the Buckeroo brine and St. Louis red sauce that I've posted before.