Food & Drink

best dry rub for ribs?

  • Last Updated:
  • Jun 4th, 2012 1:59 pm
[OP]
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best dry rub for ribs?

What is it?!! Lol
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Any of the Dizzy Pig products, though I particularly like the Jamaica Firewalk and the Swamp Venom. Of course, you could just make your own. Ultimately, that would be cheaper, and you get to tweak your recipe as you learn what you prefer.
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I like something spicy. Any recipe?
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yao416 wrote:
May 17th, 2012 11:10 am
I like something spicy. Any recipe?

Are you going to sauce the ribs or eat them dry....are others going to eat as well. Might do spice in the sauce or you can add some cayenne to dry rub.
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It's pretty easy to find a recipe online and just modify to your tastes.
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I'm a member of the Bradley Smoker Forums and all of the guys on there (including me) swear by a rub recipe by one of the member's wife. It was originally formulated as a chicken rub, but it works for everything seemingly. Most guys on the forums are hardcore meat guys, smoking meat every weekend and use it on ribs.

http://www.susanminor.org/forums/showth ... -s-Dry-Rub

Jan's Rub

Ingredients:
1 cup + 4 tbsp sugar
1/4 cup Lawry’s seasoned salt
1/4 cup garlic salt
1/4 cup + 1 1/2 tsp celery salt
1/4 cup onion salt
1/2 cup paprika
3 Tbsp chili powder
2 Tbsp black pepper
1 Tbsp lemon pepper
2 tsp celery seed
2 tsp dry ground sage
1 tsp dry mustard
1/2 tsp dry ground thyme
1/2 tsp cayenne
Directions:
Place all ingredients in a large bowl and mix until well blended. Store in a cool area away from light in air tight jar or sealable plastic bag.
[OP]
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richardvoyageur wrote:
May 17th, 2012 1:42 pm
I'm a member of the Bradley Smoker Forums and all of the guys on there (including me) swear by a rub recipe by one of the member's wife. It was originally formulated as a chicken rub, but it works for everything seemingly. Most guys on the forums are hardcore meat guys, smoking meat every weekend and use it on ribs.

http://www.susanminor.org/forums/showth ... -s-Dry-Rub

Jan's Rub

Ingredients:
1 cup + 4 tbsp sugar
1/4 cup Lawry’s seasoned salt
1/4 cup garlic salt
1/4 cup + 1 1/2 tsp celery salt
1/4 cup onion salt
1/2 cup paprika
3 Tbsp chili powder
2 Tbsp black pepper
1 Tbsp lemon pepper
2 tsp celery seed
2 tsp dry ground sage
1 tsp dry mustard
1/2 tsp dry ground thyme
1/2 tsp cayenne
Directions:
Place all ingredients in a large bowl and mix until well blended. Store in a cool area away from light in air tight jar or sealable plastic bag.

Thanks :)
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Or Alton Brown's rubs,

8 part of brown sugar
3 part of kosher salt
1 part of chili powder
1 part of onion powder, dried thyme, black pepper, cayenne, jalapeno powder, old bay.

for the braise/glaze
1 cup white wine
2 tbsp white wine vinegar
1 tbsp honey
2 cloves garlic
2 tbsp worcestershire

rub and braise the ribs then use the liquid to make the glaze and glaze the ribs and back into the oven.
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DRY RUB

Ingredients:
1/4 cup Paprika
1/8 cup Fresh Ground Black Pepper
1-2 tablespoons Garlic Powder
1-2 tablespoons Onion Powder
1 tablespoon or more Cayenne Pepper (used 1/2 tsp and was hot enough)
1/4 cup Salt
1/4 cup Brown or White Sugar


BBQ SAUCE
Ingredients
• 1 tablespoon white sugar
• 1 tablespoon paprika
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 cup dark brown sugar
• 1/2 cup cider vinegar
• 1/2 cup ketchup
• 1/4 cup chili sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon lemon juice
• 2 tablespoons onion, chopped (used 1 TBSP last time and was OK)
• 1/2 teaspoon dry mustard
• 1 clove crushed garlic (used 1 TBSP last time and was OK)

I used to use this one but now that my food eating habits have changed, no longer.
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I start with a base of brown sugar and paprika... 1/4cup brown sugar, 1/8cup paprika... then add whatever you like to that, depending on your tastes... a tsp or 2 of garlic powder, onion powder, chili powder, pepper, something hot like cayenne if you like that, thyme.

You might need to adjust it a couple of times but it wont take long to figure out what you like. I'm not a fan of salt in my rubs as I usually do ribs the night before and salt draws out too much moisture from the meat.
That's my 2cents worth
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A tip from www.busterrhinos.com , is to coat the ribs with yellow mustard before adding the rub.

He pulls the silverskin off the back of the ribs, but does not add rub to the back, as it won't penetrate the bones.
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jayt90 wrote:
May 17th, 2012 8:09 pm
A tip from www.busterrhinos.com , is to coat the ribs with yellow mustard before adding the rub.

He pulls the silverskin off the back of the ribs, but does not add rub to the back, as it won't penetrate the bones.
Interesting... I put mustard on after the rub, to kind of seal it in. I read it somewhere, seems to do the trick.
That's my 2cents worth
[OP]
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richardvoyageur wrote:
May 17th, 2012 1:42 pm
I'm a member of the Bradley Smoker Forums and all of the guys on there (including me) swear by a rub recipe by one of the member's wife. It was originally formulated as a chicken rub, but it works for everything seemingly. Most guys on the forums are hardcore meat guys, smoking meat every weekend and use it on ribs.

http://www.susanminor.org/forums/showth ... -s-Dry-Rub

Jan's Rub

Ingredients:
1 cup + 4 tbsp sugar
1/4 cup Lawry’s seasoned salt
1/4 cup garlic salt
1/4 cup + 1 1/2 tsp celery salt
1/4 cup onion salt
1/2 cup paprika
3 Tbsp chili powder
2 Tbsp black pepper
1 Tbsp lemon pepper
2 tsp celery seed
2 tsp dry ground sage
1 tsp dry mustard
1/2 tsp dry ground thyme
1/2 tsp cayenne
Directions:
Place all ingredients in a large bowl and mix until well blended. Store in a cool area away from light in air tight jar or sealable plastic bag.


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