Rib Rubs

Try this:

1 Check out the rub forum under "find"
2 http://www.geocities.com/NapaValley/7003/bbqrubs.htm
3 Buy Paul Kirk's Championship Barbecue Sauces

These should keep you busy for awhile.

Rob,if 100 of us give you our great aunt's recipe,which we like,you'll still have to try all 100.

There are some excellent ,proven,commercial rubs,that may compliment ribs,and you could tweak to suit your own specific taste.

This is what most high level comp teams do.

If you are thinking of making your own to save money,that doesn't work.

Wow,

Easy question, difficult answer.

I could just post a link to 1,000's of recipes, but I couldn't even narrow them down to even a few I'd recommend.

I'd recommend learning the search function if you haven't already. Go to "find" then "advanced" in the form put the wording in the "exact match" field for rib rub. You'll get some useful input:

Rib Rub Search

Your own preferences (sweet, spicy, tangy, savory, etc) will make such an impact on the decision.

Like Tom said, there are a few commercial one's you could start with then tweak.

If you want your own, then certainly buy a copy of Paul Kirk's rub book, he teaches you how to build your own.

Hi Nova Scotia Rob,

We have had great success with SmokinOkie's Memphis Style Rib Rub. In the past, most of the ribs I have had were with sauce. These tasted great without. The sage and the zest give it great flavor. Thanks SmokinOkie.

By the way I grew in New Brunswick. Nice to meet a fellow Atlantic Canadian.

Where do I find Smokin's Memphis Style Rib Rub? Not having luck in the "find" mode.

Pags,

This link should work for you. I did an "advanced search" for Memphis style rib rub.
http://forum.cookshack.com/eve...511098883#2511098883
(You may have to cut and paste the link.)
Harold

raincreek--

Thank you much. The link worked fine, and the rub looks great. Will make a batch as soon as I'm done making Smokin's finishing sauce. Pork Butt this weekend.

Gee. I hope Smokin doesn't start charging.

Never one to stifle creativity,but a tip that has paid off for me a THOUSAND times over.

I used to love to spend long weekends to make rubs,and sauces.

I'd shop all week,and make them all weekend.

The spouse would ask"do you spend all that time,to avoid chores"

Then,after awhile of trying to get better product,a cook I respect greatly asked," rather than spending 95% of your time,to develop the secret sauce/rub/seasoning- that must be the most important thing.

Have you given any thought to learning how to cook the product,which is actually WHAT is IMPORTANT,and the "secret seasonings will float through on their 5% of their relevance. "

Not just me,but it happens to all of us.

Just a couple of thoughts.

I fully understand what you're saying Tom. Learn how to cook since there are no miracles out there. Technique being more important than tricks. I understand that but I needed a rib rub and wanted more than, say, salt and pepper.

I've made a lot of rubs, marinades, and sauces in the past but still don't remember ingredients without a recipe. Figured if Smokin recommended it, it had to be decent. Why not give it a go? After I make the stuff, I'll get back to technique. Hey, I must be learning something. I've got friends seeking my advise now. Probably a statement on Northern California Que, but I'm further from them and closer to you than I was in January.

That said, you must have shuddered when I tried Todd's barbecue/strawberry preserve glaze on my baby backs last week. People loved it. I prefer dry rubs on my PB, ribs, etc., and that's what I do mostly. My wife likes sweet so I try to please her on that sometimes. Still there's a side of me that has to try different things. I drive an SUV, but sometimes enjoy a ride in a sport's car. Not always comfortable, but different and enjoyable in its own right.

Thank-You Thank-You Thank-You..all for this discussion.As always this forum leaves my head spinning with your wisdom. I think that I will try Smokin's Memphis style rib rub.You guys ROCK!! Rob

raincreek, thanks for the memories, I actually hadn't had time to look for that, knew it was out there somewhere, it's only from 2001.

I use it still, Rob, sorry I didn't link to it sooner, although I have over 9,000 posts, I occassionaly can't find remember them all

I've made a number of modifications over the years, but I always go back to that for the basics.

And I DEFINITELY find that using better spices makes a difference.

I order the spices in the spring and make up a batch for the year.

Smokin--

I made up a double batch of your Memphis style rub last night and am waiting for my next rib smoke, probably a Q for friends next Saturday. Planning on straight rub, no sauce.

OK. Now the questions. Does the rub keep as long as a year? Airtight jar? Does it lose pizzaz over time? If you've got some changes, would you consider updating the recipe? Or are the changes up to us using this recipe as a base?

Planning to start a pork butt (101) tonight with your finishing sauce on the side for those who want to dabble. Honest Tom, I'm paying attention.

If you plan on keeping:

Some rules are DARK,COLD,NO Internal Air.

Freezers can be handy.

Canning jars,used with a vac pac system,are helpful.

Buy from the best spice houses in the country,and use as we receive them.

Unless we cook a lot,it is difficult to preserve spices/herbs.

We use a lot to vend/cater/give away to folks.

When competing full time,we use/waste a lot.

Many good cooks,throw away ingredients,mixes,etc ,long before six months-no matter what precautions they take.

I'd say we waste 1/2 of what we have.

One of us could spend $500 to make our own,or spend $50 and tweak it to suit our needs.

Don't ask how I know!

Smokin' probably won't go this far,but if you pick your best six rubs,try them on meats and put them out to six friends,and let them vote,you won't get anything conclusive.

Also,try one with fresh ground pepper,kosher salt,and turbinado sugar,balanced to taste.

You'll stand back and say "wait a minute,why am I spending all this time"?

Let Smokin' use the salt, pepper,sugar and offer that to your friends and they will all pick his.

Hmmm.could it be the meat,and the cooking technique?????

Just my $0.02

Thanks Tom. I've got a Foodsaver on order. Love the internet. The model I bought also has the tube for canister/bottle vacuuming. I won't make a year's supply of rub but can use this function when I make several months worth. May also keep an opened bottle of wine for more than a day.

Once I get it, I'll do a full packer brisket and freeze some of it as recommended in this forum. My wife and I can't eat a whole packer by ourselves, and I won't have company over till I know I can do it well. I'll keep the brisket simple and see if I can smoke a good product.

Rob look up the Apple City BBQ rub for ribs. It's killer. You can play with that one for a while.

Hey pags. I use salt pepper garlic powder onion powder and new mexico chili powder on my Brisket and everybody loves it. Including me.

I don't know if any of you caught BBQ Paradise on the Travel channel, but most of the legendary places known for pork or brisket used either salt and pepper applied right before cooking, or no rub at all.

Like Tom is always saying, it's the way the meat is cooked, not the rub that makes the biggest difference.

I don't care what anybody says. You need to put seasoning on the Brisket.

Thanks Truck Driver Tom. It sounds good. Seems relatively simple to me, compared to the stuff I've tried. Salt, pepper, and garlic sounds interesting.

quote:

Originally posted by Truck driver Tom:
I don't care what anybody says. You need to put seasoning on the Brisket.

I agree, but it doesn't have to use the whole spice rack. I think the folks that don't use any rub at all on brisket must be using mesquite, that brings a strong flavor all it's own to the party.

Okay, you guys lost me, we started talking rib rubs...

now brisket.

Beef, for me, simple works best, BUT, when you cook a lot of it, it's good to change rubs for some variety.

Now....

... back to rib rubs...

quote:

Originally posted by Pags:
OK. Now the questions. Does the rub keep as long as a year? Airtight jar? Does it lose pizzaz over time? If you've got some changes, would you consider updating the recipe? Or are the changes up to us using this recipe as a base?

If you would, pop over to the original thread and ask, that way the updates, new info would be there.

Hey pags I keep that seasoning mix on hand for a lot of foods and when I do pork I add some brown sugar, cumin and a little cayanne. I don't get to hung up on complicating the rub. It works good for chicken too.

Smokin,

You talk about a better quality of spice? Where would be a goods source to purchase the higher quality spices. Thanks for your help.

quote:

Originally posted by Small Town Smokers:
Smokin,

You talk about a better quality of spice? Where would be a goods source to purchase the higher quality spices.

Yes, just not your grocery store.

Here are three, but there are MANY out there, just google:

Penzey's Spices

Great American Spice Company

Spice House

I get mine at My Spicer. Always good and great service.
Spice
Here is another place that has some hard to find items. I make a cherry bbq sauce for competition.
Sugars

quote:

Originally posted by Fast Freddie/Love Shack BBQ:

... I make a cherry bbq sauce for competition.

Sounds good, any suggestions on a recipe? Can you post it in the recipe forum?