I usually just shake and bake spices in a ceramic bowl
My current favorite is Meathead's Memphis Dust (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html) and using a couple of 2 by 2 inch chunks of pecan wood for smoke.
Quote from: mirkwood on August 12, 2014, 05:35:56 PM
My current favorite is Meathead's Memphis Dust (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html) and using a couple of 2 by 2 inch chunks of pecan wood for smoke.
Same here.
Quote from: mirkwood on August 12, 2014, 05:35:56 PM
My current favorite is Meathead's Memphis Dust (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html) and using a couple of 2 by 2 inch chunks of pecan wood for smoke.
thanks guys
kosher salt, fresh ground tellicherry pepper, granulated garlic powder. In a 3-2-1 ratio. Let the pig tell you a tale without being interrupted.
Tried and true... BRITU (http://www.rbjb.com/fpq/britu.htm). I could (and usually do) put this on everything.
here is the base for my two main rubs i make the most
beef rib rub:
8parts black pepper
3p lawrys season salt
3p kosher salt
1p gran garlic
Rub with half mustard half pickle juice then put rub on.
Pork Ribs Rub:
3 tbsp Kosher Salt
2 tbsp Chili Powder
2 tbsp Paprika
1 tbsp Ground Cumin
1 tbsp Granulated Garlic Powder
1 tbsp Granulated Onion Powder
2 tbsp Coarse Black Pepper
1/2 TSP Cayenne Pepper
Quote from: iCARRY on August 12, 2014, 05:41:49 PM
Quote from: mirkwood on August 12, 2014, 05:35:56 PM
My current favorite is Meathead's Memphis Dust (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html) and using a couple of 2 by 2 inch chunks of pecan wood for smoke.
Same here.
I went with this rub but the sugar content seems high. A little worried for the big bbq today.
Quote from: MaxBobcat on August 13, 2014, 05:16:40 AM
here is the base for my two main rubs i make the most
beef rib rub:
8parts black pepper
3p lawrys season salt
3p kosher salt
1p gran garlic
Rub with half mustard half pickle juice then put rub on.
Pork Ribs Rub:
3 tbsp Kosher Salt
2 tbsp Chili Powder
2 tbsp Paprika
1 tbsp Ground Cumin
1 tbsp Granulated Garlic Powder
1 tbsp Granulated Onion Powder
2 tbsp Coarse Black Pepper
1/2 TSP Cayenne Pepper
Very similar to the rub I use to mix and match.
Simply marvelous sweet seduction
Or big poppa smokers sweet money.
It's not that high. It's perfect. I don't use a lot of rub though. Just enough to coat the meat
Quote from: iCARRY on August 13, 2014, 10:41:56 AM
It's not that high. It's perfect. I don't use a lot of rub though. Just enough to coat the meat
Do you still get a nice bark if you don't use a lot of rub?
Yes you sure do.
Quote from: mirkwood on August 13, 2014, 01:06:38 PM
Quote from: iCARRY on August 13, 2014, 11:19:12 AM
Yes you sure do.
+1
Yes, lite to medium is fine.....even heavy still works OK depending on what's in it.....
(http://i1223.photobucket.com/albums/dd520/1buckie/April%2022-12%20%20%20Beef%20%20Pork%20Ribs/April22BeefPorkRibs003.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/April%2022-12%20%20%20Beef%20%20Pork%20Ribs/April22BeefPorkRibs013.jpg)
Update: my wsm wasn't heating up fast enough so I split workload into three grills.
(http://img.tapatalk.com/d/14/08/14/uravajy4.jpg)
Otg is heating up too fast so I plan to cook the tri tip in it. It's really hard trying to time everything so they finish at the same time.
Quote from: 1buckie on August 13, 2014, 02:15:29 PM
Quote from: mirkwood on August 13, 2014, 01:06:38 PM
Quote from: iCARRY on August 13, 2014, 11:19:12 AM
Yes you sure do.
+1
Yes, lite to medium is fine.....even heavy still works OK depending on what's in it.....
(http://i1223.photobucket.com/albums/dd520/1buckie/April%2022-12%20%20%20Beef%20%20Pork%20Ribs/April22BeefPorkRibs003.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/April%2022-12%20%20%20Beef%20%20Pork%20Ribs/April22BeefPorkRibs013.jpg)
I'm a believer.
Quote from: Kgo on August 13, 2014, 03:35:55 PM
Update: my wsm wasn't heating up fast enough so I split workload into three grills.
(http://img.tapatalk.com/d/14/08/14/uravajy4.jpg)
Otg is heating up too fast so I plan to cook the tri tip in it. It's really hard trying to time everything so they finish at the same time.
"It's really hard trying to time everything so they finish at the same time."
You'll probably be done by the time you see this.........but when you go to take your solo, remember to breathe.......just breathe......... 8)
I have used another rub from that site that is pretty rocking on cow, used it on prime rib to excellent reviews from the fam. Mrs. O'Leary's Cow Crust (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/cow_crust.html)
Half Bovine Bold, half Yardbird. Not to heavy or the ribs will be salty.
Hickory smoke. They finish with a beautiful mahogany color.
I like my ribs a bit sweet so my rib rub has a bit more sugar in it than most probably. I know others have brought up that it could burn, but been using this recipe for a few years and I haven't had the sugar burn yet.
8 parts brown sugar or turbinado/sugar in the raw sugar.
3 parts kosher salt
1 part real hungarian sweet paprika
1/4 part onion powder
1/4 part garlic powder
1/4 part cummin
1/4 part chili powder
1/4 part old bay
I also don't use mustard on my ribs before putting on the rub, I use a small amount of olive oil, and then I dust it like crazy. The last few months I've taken to putting it all into a spice grinder first and then dusting it on. Haven't fully decided if it makes a difference yet.
These are my ribs after they've been dusted.
(https://farm8.staticflickr.com/7452/10540968433_3d712bf33a_c.jpg)
And some pictures of the finished product. I should note I don't sauce mine at all, just all dry rub.
(https://farm8.staticflickr.com/7379/9423950727_7991e4d24b_c.jpg)
(https://farm4.staticflickr.com/3844/14647251062_9fa6909270_c.jpg)
Here is a basic rub I use.
Shuga Shane's superbly super seasoning spice
the amounts are all equal, just mix all together and enjoy you rub.
Cummin
Chili Pepper
Cayan Pepper
Garlic Powder
Brown Sugar
KOsher Salt
Black Pepper
White Pepper
Granulated Garlic