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What's your Rub?:

Discussion in 'The Smokehouse' started by Mr A, Jun 10, 2014.

  1. Mr A

    Mr A

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    Flavor is in the rub! What do you use? I have a few,. mentioned before, search this forum for rub recipe. I found a new one that is over the top. Found at amazingribs.com, called Memphis Dust. This is very good stuff. Seems heavy on the sugar, but in the smoker, low and slow, it creates good smoker bark from the carmelized sugars. I use a hot smoked paprika that also makes it a bit spicy.
    Makes 3 cups. I keep a piece of citrus peel in the stored rub to keep it from caking up. No salt so it can be used on brined meat, or pre salted meat.

    3/4 cup firmly packed dark brown sugar
    3/4 cup white sugar
    1/2 cup paprika
    1/4 cup garlic powder
    2 tablespoons ground black pepper
    2 tablespoons ground ginger powder
    2 tablespoons onion powder
    2 teaspoons rosemary powder
     
    Last edited: Jun 10, 2014
  2. Grizzly Adam

    Grizzly Adam null

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    I don't have any set recipes that I go back to, kind of do it all on the fly but... The meat tenderiser they sell at the dollar general makes a dandy rub all on its own.
     
  3. Daryl

    Daryl

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    Yuengling beer as a tenderizer.
     
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  4. Grizzly Adam

    Grizzly Adam null

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    Yeah, I do t think that meat tenderizer does anything to tenderize meat, but it sure does taste good!
     
  5. lukem

    lukem

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    I never measure anything, but this is what I make all purpose rub out of. If its for pork I go a little heavier on the brown sugar. It is usually 2 parts sugar and salt, and 1 part everything else (roughly).

    Brown sugar
    Paprika
    Kosher salt
    Garlic powder
    Black Pepper
    Onion Powder
    Cayenne Pepper
     
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  6. Trundle

    Trundle

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    Precisely what I do as well, along with some chili powder. I usually make up a pretty big batch and keep it in a mason jar. Since I usually just smoke a few racks of ribs a month, it lasts for quite awhile.

    The BBQ sauce I make (and love) is:

    Ketchup
    Molasses
    Worchestire sauce
    Lemon juice
    Hot sauce
    Brown sugar
    Cayenne
    Minced garlic
    Black pepper

    Adjust the heat to your liking and man o man, it's great glazed onto the ribs over the last hour or so of smoke.

    edited to add: After re-reading Lukem's post, I guess our ratios probably differ a bit. I go with a 2:1 ratio of Brown sugar to Paprika, then the salt and spices are added in teaspoon and tablespoon amounts until I like how it looks.
     
    Last edited: Jun 11, 2014
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  7. lukem

    lukem

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    That's about what I use for BBQ too. I really like Asian style too...just skip the molasses and woostahshire and add some ginger and coriander seed....and some fish sauce if you have it....and make it a little extra hot. Super good stuff.
     
  8. Trundle

    Trundle

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    Oh yeah, that sounds great. I'll be giving that a try for sure. Probably have to order a bottle of fish sauce as the Asian isle in the grocery here is ... lacking. I need to branch out a bit more. The rub and sauce I listed above is all I've done for at least 4 years now. It's great, but there's a ton of other great stuff to try as well. Thanks for the idea.
     
  9. My IS heats my home

    My IS heats my home

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    My wife is chiming in on this thread (shes sitting next to me in the living room)
    ribs rub:
    she calls it "sweet heat"

    4lb ribs
    2.5 T of brown sugar
    2 T ancho chile powder
    2 T smoked paprika
    2 T celery salt
    1 T cracked black peppercorn
    1 T Oregano
    1 T garlic powder
    1 T onion powder
    1 T cayenne pepper (or less for less heat)
    2 t dry mustard
    2 t ground cumin
    1/2 t cinnamon

    mix all spices together, rub all sides of the ribs liberally
    wrap tightly in plastic wrap
    refrigerate 4-6 hrs.
    30 mins before cooking pull from fridge to rest
    Low and slow is next
     
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  10. will711

    will711

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    IMG_1541.jpg IMG_1512.jpg
    I do the same thing, no measure go by the seat of my pants ,seems to work :thumbs::drunk::drunk:
    Got 2 racks of baby backs going right now:drool:

    Pics for proof also did a chuck roast yesterday sorry no after pics it got eaten:D
     
    Last edited: Jun 22, 2014
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  11. thistle

    thistle

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    Oh my.... :eek: :drool: :thumbs:
     
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  12. Grizzly Adam

    Grizzly Adam null

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    We have a fifth of fish sauce!
     
  13. DaveGunter

    DaveGunter

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    Trying this out today!
     
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  14. DaveGunter

    DaveGunter

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    That's my toaster, and my crock pot, and my cutting board
     
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  15. will711

    will711

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    Great minds think alike:thumbs:

    Got another chuck roast going in the smoker right now :drool:
     
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  16. Mr A

    Mr A

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    More Memphis Rubbed ribs tonight! With a good rub, I can understand why Memphis frowns on sauce!
     
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  17. Mr A

    Mr A

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    your ingredient list looks very good, any measurement help, please?
     
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  18. Trundle

    Trundle

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    Absolutely. Here's how I do it...
    2 C ketchup
    1/4 C mollasses
    3tsp worschsetire sauce (I always forget how to spell it, but you get the idea)
    juice from 1/2 a lemon
    few good shakes of whatever your favorite hot sauce might be
    1/2 C dark brown sugar
    1/2 tsp cayenne
    2 cloves minced garlic
    1 Tbs course black pepper

    put everything into a saucepan and simmer it for 15 to 20 minutes...that's it. I've lately been throwing in a handful of crushed red pepper flakes and that doesn't hurt anything, that's for sure.
    edit: this seems to make about a pint of bbq sauce. It's been my go to sauce for about 4 years now. Hope you like it (I'm sure you will).
     
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  19. Trundle

    Trundle

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    Mr. A...The above ingredient list was just the sauce that I like. Let me know if you'd like the portions for the rub as well.
     
  20. Mr A

    Mr A

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    sure, why not. I like the Memphis Dust lately, and always willing to experiment. Starting a rack of St. Louis cut spare ribs this morning. Trying out some peach wood from a local orchard. Never tried peach before, I'll let you all know how it turned out
     
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