Smoking BB Ribs - Need a rub....

[masoct3]

Hey,

So I was given a smoker and am going to start with baby back ribs. I was wondering if anyone can PM me or share their rub for these types of ribs?

I think I am going to go the 3 - 1.5 - 1.5 (timing)

Thank you in advance!

[team wild]

Mas the rub I used the last time was 1/2 cup brown sugar 1/4 cup paprika 1 TBLS kolsher salt 1 TBLS pepper 1 TBLS chile powder 1 TBLS cyanne pepper mix well and rub on the ribs. Really good you can adjust the heat by more or less of the cyanne pepper. have fun

[Moose]

Here's the one I use.

1 1/2 cups brown sugar

1 cup paprika

1/4 cup black pepper

1/4 cup cumin

1/4 cup granulated garlic

1/4 cup granulated onion

1/4 cup cinnamon

1 1/5 dashes of ground cloves

I use garlic powder and onion powder and cut everything in 1/2 for 2 racks of ribs.

[Alagnak]

1/2 cup br sugar

1/4 cup smoked paprika

1 tbls each of:

-black pepper (I use a mix of crushed black, white, green)

-chili powder

-onion powder

-garlic powder

1 tsp cayenne pepper

Makes enough for a few racks. I also use this on pork roasts that I am going to smoke.

[delcecchi]

This is a well known rub from "best ribs in the Universe"

Best Ribs In The Universe Rub - 1/4 Batch

1/4 cup sugar

1/4 cup non-iodized table salt

1/8 cup brown sugar, dried

4 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon Accent (MSG)

1 teaspoon cayenne pepper

1 teaspoon black pepper, freshly ground

1 teaspoon granulated garlic

1 teaspoon onion powder

[masoct3]

WOW....lots of them.

I appreciate it!

MAS

[delcecchi]

I just noticed that some rubs have salt and some don't. I guess the guys that don't put salt in the rub put it on the meat separately. That true?

[LABS4ME]

Personally I stay away from salt on most ribs. The majority of ribs today are 'enhanced' (ie: Hormel Always Tender) which is a salt solution... so no need to add more salt. Love cumin in my rubs and even add some cinnamon in mine.

Good Luck!

Ken

[atvlaska]

Make sure your ribs are NOT 'enhanced' .........

[3pronghook]

my stand by is celery seed and black pepper. simple but effective

[masoct3]

Yes, I have heard of the enhancement they add. The ones I bought are pure and free of synthetic additives.

[atvlaska]

enhanced = 3.99 a pound for.........salt and water! not good.

[eyeguy 54]

no salt! :>) 2 2 1 has been working dandy for me. I buy the ones on special a lot and I rinse them off very good then pat dry then add my rub. kansas city style rub. just googl e it.

I like a little sweet and so far all my fans do also. :>)

[masoct3]

So I decided to go with this rub. It looks great. I rubbed my two racks well and they are now marinating the rub in the fridge overnight. I plan to start this about 1pm Wednesday. Will post some pics. My first time..be nice

This is a well known rub from "best ribs in the Universe"

Best Ribs In The Universe Rub - 1/4 Batch

1/4 cup sugar

1/4 cup non-iodized table salt

1/8 cup brown sugar, dried

4 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon Accent (MSG)

1 teaspoon cayenne pepper

1 teaspoon black pepper, freshly ground

1 teaspoon granulated garlic

1 teaspoon onion powder

[eyeguy 54]

good luck :>) hopefully not too salty.

so what do you guys do for rub time? I usually just go about an hour or 2 at the most.

[atvlaska]

bout' 250 deg for 4 hours/when the meat pulls back on the "bone ends" 3/8 of a inch ...pull and set 10- 15 mins.........

[McGurk]

Here is my rub that isn't too salty, and I use it on "enhanced ribs." Only 2 parts of the total of about 22 parts is salt, so it's pretty tame and safe to use on the cheapo sale ribs:

6 parts br sugar

3+ parts chili powder

2+ parts paprika (get some good Hungarian stuff that you can taste)

2+ parts garlic powder

2 parts celery salt

2 parts onion powder

2 parts blk pepper

1 part cayenne pepper

1 part ground cumin

If you use Tablespoons as your "part", you end up with about a cup and a half of product. I use an old plastic spice container as a shaker and storage container for it. I also use a small kitchen grinder as a mixer which works pretty slick to break up the brown sugar. It will cake up if you don't keep it sealed up between uses.

[Kidd]

some cinnamon in mine.

Cinnamon is a way underused spice, I also use it in meat rubs and it's really good in ground Turkey.

[Walleyehooker]

Got some people comeing over this weekend and lots of ribs in the freezer so I have 4 racks thawing out. Plan on puting a rub on Friday and doing the 3-2-1 method on Saturday. The last hour Im going to put BBQ sauce on 1 rack,a bourbon maple sauce 1 rack,and a blueberry sauce on 1 rack and 1 with just the rub.

[Leaky]

Sounds like a great way to spend the day.....And some good eats.

[Walleyehooker]

Ribs were a big hit the other day. I used McCormics smokehouse maple seasoning for a rub (I love that seasoning) And let them sit overnight. Put them in the smoker for 4 hours as the temp was only about 175 with the cooler weather and wind. Then wraped them in foil for a couple hours then took them out of the foil for the last hour. Brushed on BBQ sauce on 2 racks and blueberry syrup on 1 and a bourban maple sauce on 1. All were good but you have to like a sweeter taste with the blueberry and maple sauce. Sad to see the smokeing season winding down as I dont smoke in the winter and just use the grill.

[Walleyehooker]

I always used to do ribs with out the foil and just smoke them till done but this 3-2-1 method worked very well and the meat was moist. I will be useing that method from now on.