Looking for a good Dry Rub

[Tobolo]

Going to a buddy of mines house this weekend and we are going to be grilling out. Not sure what we are going to be cooking. He has a pork quarter loin that we may cook, but we were also thinking about going with a full rack of ribs.

Anyone have suggestions on some great rubs for different types of meat? This may make the decision as to what we cook too!

~Tob

 

[dainthomas]

too easy...

 

[Gibsons]

I usually use some variation of this

2 Tbspns paprika

2 tsp kosher salt

1 tsp each of:
red pepper
black pepper
garlic powder
onion powder
basil

i.e. start with a bunch of paprika and throw in other stuff - if you like it hot, use more red pepper, if you like garlic, use more of that.

 

[thetxstang]

Check out this rub offered by the world famous Cooper's BBQ in Llano, TX. I use it on just about every kind of meat I grill and it's spectacular. Heck, I drive 70 miles every three weeks or so just to eat at Cooper's and pick up some more of their dry rub.

Linkage.

 

[Tobolo]

Originally posted by: thetxstang
Check out this rub offered by the world famous Cooper's BBQ in Llano, TX. I use it on just about every kind of meat I grill and it's spectacular. Heck, I drive 70 miles every three weeks or so just to eat at Cooper's and pick up some more of their dry rub.

Linkage.

Doesn't really help me much this weekend in Georgia...

 

[GagHalfrunt]

There are a million recipes for dry rubs all over the internet. You need to break it down more, what sort of flavor are you looking for? You can make dry rubs that will set your eyeballs on fire, others that are so sweet they'll make your steak taste like cotton candy and everything in between.

 

[thetxstang]

Originally posted by: Tobolo

Originally posted by: thetxstang
Check out this rub offered by the world famous Cooper's BBQ in Llano, TX. I use it on just about every kind of meat I grill and it's spectacular. Heck, I drive 70 miles every three weeks or so just to eat at Cooper's and pick up some more of their dry rub.

Linkage.

Doesn't really help me much this weekend in Georgia...

Hey, here's an idea: Why don't you get some, anyhow, and try it out in the future. I doubt this weekend will be the last time you grill.

 

[Tobolo]

Originally posted by: GagHalfrunt
There are a million recipes for dry rubs all over the internet. You need to break it down more, what sort of flavor are you looking for? You can make dry rubs that will set your eyeballs on fire, others that are so sweet they'll make your steak taste like cotton candy and everything in between.

Negative on the sweet. I like a little heat so long as its not overwhelming. Something to compliment a good smokey flavor. Thinking about Apple wood or mesquite.

Originally posted by: thetxstang

Originally posted by: Tobolo

Originally posted by: thetxstang
Check out this rub offered by the world famous Cooper's BBQ in Llano, TX. I use it on just about every kind of meat I grill and it's spectacular. Heck, I drive 70 miles every three weeks or so just to eat at Cooper's and pick up some more of their dry rub.

Linkage.

Doesn't really help me much this weekend in Georgia...

Hey, here's an idea: Why don't you get some, anyhow, and try it out in the future. I doubt this weekend will be the last time you grill.

I already looked at it lol. I have to spend $25 to order it. Wouldn't mind it if I knew I liked it!

 

[ElFenix]

do you have a costco locally? their mesquite rub is pretty tasty. it's in the spice aisle.

 

[JulesMaximus]

For baby back ribs I'll use a generic meat seasoning I buy at my local supermarket. It has all the regular stuff like salt, pepper, red pepper, paprika, onion powder, garlic powder etc. I take about 3-4 tablespoons of that and about a cup of brown sugar and mix it up. That's my rub. I'll remove the thin white membrane from the bottom of the ribs and rub it with olive oil then work the rub into the meat, bag it in ziplock bags and toss it in the fridge for 24 hours.

Grill the meat at low temperature (around 200 degrees) for about an hour and a half to 2 hours or until meat is tender but not dry flipping periodically. About an hour in I like to stack the meat so that the juices don't drip off but rather they soak through the meat. Brush on favorite BBQ sauce (Sweet Baby Rays-Hickory is pretty good) and turn up the heat to carmelize the sauce on the meat. Do not burn though!

I made these last weekend for my Mother-In-Law (she's from Texas), her son and his wife and a couple of her friends and everyone raved about my ribs (I made two full racks-should have made more). They were very good I must say, very tender and tasty.

 

[Homerboy]

thats what she said

 

[JulesMaximus]

Originally posted by: Homerboy
thats what she said

Believe me, this is from a woman who, if she doesn't like something, she'll tell you.

 

[Tobolo]

Originally posted by: ElFenix
do you have a costco locally? their mesquite rub is pretty tasty. it's in the spice aisle.

We have a Sam's and I am going there tonight.

Originally posted by: JulesMaximus
For baby back ribs I'll use a generic meat seasoning I buy at my local supermarket. It has all the regular stuff like salt, pepper, red pepper, paprika, onion powder, garlic powder etc. I take about 3-4 tablespoons of that and about a cup of brown sugar and mix it up. That's my rub. I'll remove the thin white membrane from the bottom of the ribs and rub it with olive oil then work the rub into the meat, bag it in ziplock bags and toss it in the fridge for 24 hours.

Grill the meat at low temperature (around 200 degrees) for about an hour and a half to 2 hours or until meat is tender but not dry flipping periodically. About an hour in I like to stack the meat so that the juices don't drip off but rather they soak through the meat. Brush on favorite BBQ sauce (Sweet Baby Rays-Hickory is pretty good) and turn up the heat to carmelize the sauce on the meat. Do not burn though!

I made these last weekend for my Mother-In-Law (she's from Texas), her son and his wife and a couple of her friends and everyone raved about my ribs (I made two full racks-should have made more). They were very good I must say, very tender and tasty.

Awesome, I may have to do that one.

What's a good price for a rack of ribs?

 

[JulesMaximus]

Originally posted by: Tobolo

Originally posted by: ElFenix
do you have a costco locally? their mesquite rub is pretty tasty. it's in the spice aisle.

We have a Sam's and I am going there tonight.

Originally posted by: JulesMaximus
For baby back ribs I'll use a generic meat seasoning I buy at my local supermarket. It has all the regular stuff like salt, pepper, red pepper, paprika, onion powder, garlic powder etc. I take about 3-4 tablespoons of that and about a cup of brown sugar and mix it up. That's my rub. I'll remove the thin white membrane from the bottom of the ribs and rub it with olive oil then work the rub into the meat, bag it in ziplock bags and toss it in the fridge for 24 hours.

Grill the meat at low temperature (around 200 degrees) for about an hour and a half to 2 hours or until meat is tender but not dry flipping periodically. About an hour in I like to stack the meat so that the juices don't drip off but rather they soak through the meat. Brush on favorite BBQ sauce (Sweet Baby Rays-Hickory is pretty good) and turn up the heat to carmelize the sauce on the meat. Do not burn though!

I made these last weekend for my Mother-In-Law (she's from Texas), her son and his wife and a couple of her friends and everyone raved about my ribs (I made two full racks-should have made more). They were very good I must say, very tender and tasty.

Awesome, I may have to do that one.

What's a good price for a rack of ribs?

I picked up two full slabs at Costco for about $17. I cut them in half to make 4 half slabs of 6 or so ribs each.

 

[Tobolo]

Originally posted by: JulesMaximus

Originally posted by: Tobolo

Originally posted by: ElFenix

Originally posted by: JulesMaximus

What's a good price for a rack of ribs?

I picked up two full slabs at Costco for about $17. I cut them in half to make 4 half slabs of 6 or so ribs each.

Wow, thats a lot better than I thought that they were. My girl went to Sams and thought they were 50-90 bucks. But, I don't know what she was actually looking at.

 

[Dead3ye]

This stuff is great on pork and chicken. You can find it anywhere.

It's all I rub on beer can chickens.

 

[JulesMaximus]

I have a big jar of this.

I don't think it's anything overly special but it definitely makes for a good start...and it's cheap!

Edit-This is what I used the other day in my rub. Add some hickory smoke in a bottle and mix with the olive oil before you rub it into the meat for added smoke flavor. I'd like to pick up a meat smoker at some point and try doing ribs in there...I've heard good things.

 

[ponyo]

Costco has baby back ribs for $2.99/lb. Sam's Club is usually couple cents a pound cheaper. Spare ribs go for about $1.99/lb.

I use Durkee Grill Creations St. Louis Style Chicken & Rib rub. Sam's Club used to carry it years back and it was around $6 for 27oz. Costco has Kirkland mesquite rub which I picked up last year for around $6. I bought 3 slabs of baby back ribs from Costco couple days ago and plan on grilling it tomorrow. I'm going to try the Costco rub.

I use the Alton Brown's method of cooking the ribs in the oven. I finish the ribs on the grill with Williams Bros. BBQ sauce. Since you're in Atlanta, you might know Williams Bros.

 

[Vic]

You don't grill pork ribs. That's real BBQ, low and slow.

We had a couple days of summer-like weather last weekend, so I broke out the Weber kettle and made a couple of racks.

The rub consisted of (very roughly, I rarely measure except in baking):
- 3 parts Tony Chachere's seasoning (mostly salt and red pepper)
- 4 parts brown sugar
- 2 parts fresh ground black pepper
- 1 part onion powder
- 1 part garlic powder
- 1 part paprika
- 1 part chili powder
with some extra salt to taste

Smoked over apple/hickory with hardwood charcoal at 250F for about 3-4 hours. You want to cook them until the meat shrinks up a bit up the bone. You want it so the meat will tear cleanly off the bone with a little effort, but never until it falls off the bone.

Never smoke pork with mesquite! Don't listen to the Texan, that's like a crime. The flavor is too strong.

Mops are optional.

 

[JulesMaximus]

Originally posted by: Vic
You don't grill pork ribs. That's real BBQ, low and slow.

We had a couple days of summer-like weather last weekend, so I broke out the Weber kettle and made a couple of racks.

The rub consisted of (very roughly, I rarely measure except in baking):
- 3 parts Tony Chachere's seasoning (mostly salt and red pepper)
- 4 parts brown sugar
- 2 parts fresh ground black pepper
- 1 part onion powder
- 1 part garlic powder
- 1 part paprika
- 1 part chili powder
with some extra salt to taste

Smoked over apple/hickory with hardwood charcoal at 250F for about 3-4 hours. You want to cook them until the meat shrinks up a bit up the bone. You want it so the meat will tear cleanly off the bone with a little effort, but never until it falls off the bone.

Never smoke pork with mesquite! Don't listen to the Texan, that's like a crime. The flavor is too strong.

Mops are optional.

That's exactly how my ribs turned out. Slow cooking on the grill (200-220 degrees) works well though as I don't really have a method of smoking meat at this point.

 

[Superself]

Originally posted by: JulesMaximus
For baby back ribs I'll use a generic meat seasoning I buy at my local supermarket. It has all the regular stuff like salt, pepper, red pepper, paprika, onion powder, garlic powder etc. I take about 3-4 tablespoons of that and about a cup of brown sugar and mix it up. That's my rub. I'll remove the thin white membrane from the bottom of the ribs and rub it with olive oil then work the rub into the meat, bag it in ziplock bags and toss it in the fridge for 24 hours.

Grill the meat at low temperature (around 200 degrees) for about an hour and a half to 2 hours or until meat is tender but not dry flipping periodically. About an hour in I like to stack the meat so that the juices don't drip off but rather they soak through the meat. Brush on favorite BBQ sauce (Sweet Baby Rays-Hickory is pretty good) and turn up the heat to carmelize the sauce on the meat. Do not burn though!

I made these last weekend for my Mother-In-Law (she's from Texas), her son and his wife and a couple of her friends and everyone raved about my ribs (I made two full racks-should have made more). They were very good I must say, very tender and tasty.

You go through all that work and then grill those ribs?? Invest in a smoker and they go from good - to GREAT GOD ALMIGHTY OUTSTANDING - NEVER GOING TO ORDER RIBS AGAIN EVER!!!

 

[xochi]

I use this recipe from the Virtual Weber Bullet Cookbook. Best Ribs in the Universe

I cut out MSG, and cayenne pepper but personalize to taste.

 

[JulesMaximus]

Originally posted by: Superself

Originally posted by: JulesMaximus
For baby back ribs I'll use a generic meat seasoning I buy at my local supermarket. It has all the regular stuff like salt, pepper, red pepper, paprika, onion powder, garlic powder etc. I take about 3-4 tablespoons of that and about a cup of brown sugar and mix it up. That's my rub. I'll remove the thin white membrane from the bottom of the ribs and rub it with olive oil then work the rub into the meat, bag it in ziplock bags and toss it in the fridge for 24 hours.

Grill the meat at low temperature (around 200 degrees) for about an hour and a half to 2 hours or until meat is tender but not dry flipping periodically. About an hour in I like to stack the meat so that the juices don't drip off but rather they soak through the meat. Brush on favorite BBQ sauce (Sweet Baby Rays-Hickory is pretty good) and turn up the heat to carmelize the sauce on the meat. Do not burn though!

I made these last weekend for my Mother-In-Law (she's from Texas), her son and his wife and a couple of her friends and everyone raved about my ribs (I made two full racks-should have made more). They were very good I must say, very tender and tasty.

You go through all that work and then grill those ribs?? Invest in a smoker and they go from good - to GREAT GOD ALMIGHTY OUTSTANDING - NEVER GOING TO ORDER RIBS AGAIN EVER!!!

Yep...don't have a smoker.

What's wrong with grilling them? Slow cooking them has always worked great!

I've got to get a smoker though. You're right. :thumbsup:

 

[Suspicious-Teach8788]

Originally posted by: Homerboy
thats what she said

yesterday's office wasn't that good =(

 

[Vic]

Ok, I'm hungry now... too bad we're supposed to get unseasonably cold weather this weekend or I'd be fixing up some pulled pork shoulder. Oh yeah.

And you don't need a real smoker to make real BBQ. A 22.5" Weber kettle with the hinged grill grate works just fine for a couple of racks or a shoulder.