Current Favourite Rib Rub

[hvyhaul]

Did up another couple of racks of Pork back ribs for 1/2 of the family today.

I've settled on this rub as of late. It's basically Chris Lily's rub with celery salt added.

1/4 cup dark brown sugar (I use Demerara)
1/2 cup white sugar (I use Turbinado)
1/2 cup paprika
1/3 cup garlic salt (or straight garlic)
1/3 cup kosher salt (coarse)
1 tablespoon chili powder
1 tablespoon celery salt
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper (coarse ground)

In the butcher paper wrap, I add butter, more rub, and sometimes honey. (no honey today)

I do not sauce the ribs.

These two racks turned into nothing but bones at dinner.

 

[dogfarmer]

Did up another couple of racks of Pork back ribs for 1/2 of the family today.

I've settled on this rub as of late. It's basically Chris Lily's rub with celery salt added.

1/4 cup dark brown sugar (I use Demerara)
1/2 cup white sugar (I use Turbinado)
1/2 cup paprika
1/3 cup garlic salt (or straight garlic)
1/3 cup kosher salt (coarse)
1 tablespoon chili powder
1 tablespoon celery salt
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper (coarse ground)

In the butcher paper wrap, I add butter, more rub, and sometimes honey. (no honey today)

I do not sauce the ribs.

These two racks turned into nothing but bones at dinner.

View attachment 56377

Will be trying this rub thanks for sharing

 

[HTHM]

These two racks turned into nothing but bones at dinner.

If you turn the heat down, you might not cremate the meat and then you can enjoy that wonderful rub recipe.

 

[hvyhaul]

If you turn the heat down, you might not cremate the meat and then you can enjoy that wonderful rub recipe.

@stomp I petition for the "rolling eyes" emoji.

@HTHM guess who's not coming for dinner.

 

[HTHM]

I direct your eyes downward to my tag line...

 

[hvyhaul]

I direct your eyes downward to my tag line...

I don't see anything below the text you typed in any post, but no worries.

I kinda invited the possibilities didn't I?

 

[HTHM]

I don't see anything below the text you typed in any post, but no worries.

I kinda invited the possibilities didn't I?

You think these jokes are bad, wait till you meet me.

 

[Mrs. Stomp]

Did up another couple of racks of Pork back ribs for 1/2 of the family today.

I've settled on this rub as of late. It's basically Chris Lily's rub with celery salt added.

1/4 cup dark brown sugar (I use Demerara)
1/2 cup white sugar (I use Turbinado)
1/2 cup paprika
1/3 cup garlic salt (or straight garlic)
1/3 cup kosher salt (coarse)
1 tablespoon chili powder
1 tablespoon celery salt
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper (coarse ground)

In the butcher paper wrap, I add butter, more rub, and sometimes honey. (no honey today)

I do not sauce the ribs.

These two racks turned into nothing but bones at dinner.

View attachment 56377

Likely good for brisket season too!

 

[hvyhaul]

Likely good for brisket season too!

I use much fewer spices on Brisket @Mrs. Stomp , I'll put that recipe up next time I smoke one.

 

[DaveJ]

This is a similar rub I use..got it from Amazing Ribs Porknography and added a bit of my own

¾ cup firmly packed dark brown sugar
¾ cup white sugar
½ cup American paprika
3 tbsp smoked paprika
2 tbsp cumin
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

I also add 1/4 c kosher salt, but I have also dry brined the ribs vs salt in the rub ..sprinkle course salt lightly on the ribs, put in the fridge for about 2 hrs. Dont rinse, just add the dry rub. This gives you a less salty rub, and the dry brining allows the spices to penetrate the meat quicker.