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  1. #1
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default First Timer's Ribs rub

    This is the rub I used for my first batch of ribs, and it still gets rave reviews. This rub is so flavorful you can serve ribs without sauce.

    First Timer's Ribs rub
    from Raichlen's _Ribs, Ribs, Ribs_
    http://www.barbecuebible.com/feature...imers_ribs.php

    2 tablespoons coarse salt (kosher or sea)
    2 tablespoons brown sugar
    2 tablespoons sweet paprika
    1 tablespoon freshly ground black pepper
    2 teaspoons dry mustard (preferably Colman’s)
    2 teaspoons garlic powder
    teaspoon celery seed

    Mix well and apply to the ribs prior to cooking. Store the extra in a ziplock or an empty spice container.

    Since I first made this rub, I've cut the salt to 1 tablespoon (or less), and eliminated the celery seed. Add a bit of cinnamon or cayenne for some heat.

    Last edited by TX Sandman; 07-06-2008 at 11:08 AM. Reason: Moved the link up and added the book name.
    Rob - TX Sandman
    Plank Owner, TQJ

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Sounds pretty good Rob. I'll give it a try on the next set of ribs I smoke up. Thanks for sharing.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default

    Why did you have to cut the salt?

    I like the looks of the rub. I may try it (without the celery seed).

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Here's one that's pretty good.
    Personally I think it's a little on the sweet side but that's me.
    I use less sugar and more Cayenne.

    1 Cup Dark Brown Sugar
    1/2 Cup Paprika
    2-1/2 TBS Course (Salad Grind) Black Pepper
    1-1/2 tsp Chili Powder
    1-1/2 TBS Garlic Powder
    1-1/2 TBS Onion Powder 1 tsp Cayenne (Red Pepper)
    2 TBS Kosher Salt

    I don't remember wher I got this one from.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  5. #5
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by BlazerQue View Post
    Why did you have to cut the salt?

    I like the looks of the rub. I may try it (without the celery seed).
    For my family, my tastes, it was a little salty for us. Besides, it's easy to add salt later, if needed.

    The celery seed, I left it out on a later batch and didn't see where it added anything. Again, my tastes, YMMV.
    Rob - TX Sandman
    Plank Owner, TQJ

  6. #6
    Join Date
    Apr 2008
    Location
    Paris, Texas
    Posts
    109

    Default

    Well, Jeremy did you decide to get up and join the world.

  7. #7
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by glued2it View Post
    Here's one that's pretty good.
    Personally I think it's a little on the sweet side but that's me.
    I use less sugar and more Cayenne.
    Looks pretty good, Jeremy. I'll have to try this one.
    Rob - TX Sandman
    Plank Owner, TQJ

  8. #8
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default

    Quote Originally Posted by TX Sandman View Post
    For my family, my tastes, it was a little salty for us. Besides, it's easy to add salt later, if needed.

    The celery seed, I left it out on a later batch and didn't see where it added anything. Again, my tastes, YMMV.
    Gotchya. I've been using kosher salt. I recently bought a container of David's brand, and it has a much stronger taste than the other kosher that I had been using. I've had to watch how much of it I use.

  9. #9
    Join Date
    Apr 2008
    Location
    Paris, Texas
    Posts
    109

    Default

    Thanks

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