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  1. #1
    Join Date
    Feb 2011
    Location
    NE PA
    Posts
    136

    Default Need a rib sauce and rub recipe. HELP!

    Hi all,
    I'm thinking about entering a local rib contest. It's only about a mile from my house, and benefits locals. Not sanctioned or high pressure. The only catch for me is that I would need to make my own rub and sauce. Stuff I've never done before. I usually use a commercial rub that has a little heat. Ingredients would be (in order) salt, garlic, paprika, bl pepper, roasted chilies, sugar and other exotic spices. does anyone have something I could try to make that would be similar?? As for rib sauce I usually use Sweet Baby Ray's, Sweet and Spicey. I've looked at recipe's on the site, but I can't decide.
    Thanks for any help!
    4 Home built UDS
    Brinkman s-n-p converted to vertical

  2. #2
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    Quote Originally Posted by Slim Jim View Post
    I've looked at recipe's on the site, but I can't decide.
    Thanks for any help!
    If you get the rub right, and cook them right, you don't need sauce

    That is called "Memphis style" and is my personal favorite.

    How much time do you have? You want to take a few swings at it beforehand.

    The real trick is to use the highest quality ingredients you can find. Kosher salt, fresh ground black pepper, smoked paprika, turbinado sugar, etc. Then pick a recipe, try it, tweak it, and run. Same with the sauce. Skip starting with Ketchup, you can't escape the High Frutose Corn Syrup taste if you use it.
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  3. #3
    Join Date
    Jun 2010
    Location
    Old Town,Maine
    Posts
    168

    Default

    Quote Originally Posted by O B City View Post
    ...Skip starting with Ketchup, you can't escape the High Frutose Corn Syrup taste if you use it.
    Hunts ketchup has no HFCS, it's all I use.

    My pork and chicken sauce-

    35oz bottle of ketchup
    2 cups of light brown sugar
    1 cup apple cider vinegar
    1/2 cup apple juice
    2 TBS Worcestershire sauce
    1 TBS granulated garlic
    1 TBS granulated onion
    1 TBS black pepper
    El Yucateca Habenero hot sauce to taste

    simmer 30-45 minutes stirring occasionally



    My rib rub-

    1/2 cup of turbinado sugar
    1/4 cup of Hungarian paprika
    1/4 cup of salt free chili powder
    2 TBS of granulated garlic
    2 TBS of ground black pepper
    2TBS of cinnamon
    1 teaspoon of cayenne pepper

  4. #4
    Join Date
    Feb 2011
    Location
    NE PA
    Posts
    136

    Default

    I prolly should have mentioned I have plenty of time to tweek to recipe and practice. Something else you might need to consider is that the judging will be 'peoples choice', which means that I have to provide 200 'samples' in about 2 hours. Based on my current equipment I'll have to pre cook and re-heat. which is fine by the rules.

    Thanks
    4 Home built UDS
    Brinkman s-n-p converted to vertical

  5. #5
    Join Date
    Sep 2011
    Location
    Fort Worth, Texas, United States
    Posts
    396

    Default

    Quote Originally Posted by O B City View Post
    If you get the rub right, and cook them right, you don't need sauce

    That is called "Memphis style" and is my personal favorite.

    How much time do you have? You want to take a few swings at it beforehand.

    The real trick is to use the highest quality ingredients you can find. Kosher salt, fresh ground black pepper, smoked paprika, turbinado sugar, etc. Then pick a recipe, try it, tweak it, and run. Same with the sauce. Skip starting with Ketchup, you can't escape the High Frutose Corn Syrup taste if you use it.

    Good ribs should stand on their own without sauce!
    Mel / Full Metal Pork / Comp Rig -- G2 Party-G2 Chubby-Chicken Little / BWS EXT Party

  6. #6
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    give me your address,ill send you some dry rub ,no sauce needed.
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  7. #7
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Not saying you should cheat, but if you can cook and reheat for the contest, how will anyone know if what you use is home made or not?
    FBJ

  8. #8
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    Quote Originally Posted by Fatback Joe View Post
    Not saying you should cheat, but if you can cook and reheat for the contest, how will anyone know if what you use is home made or not?
    My question is "what constitues home made?"

    If you add 4 or 5 spices to ketchup, is that home made?

    If you add habanero to Sweet Baby Rays, is that home made?

    Interesting dilemma.
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  9. #9
    Join Date
    Jun 2010
    Location
    Old Town,Maine
    Posts
    168

    Default

    Quote Originally Posted by O B City View Post
    My question is "what constitues home made?"

    If you add 4 or 5 spices to ketchup, is that home made?

    If you add habanero to Sweet Baby Rays, is that home made?

    Interesting dilemma.
    Do you have to mill your own flour to bake "homemade" bread?
    My home made taco sauce is a combination of sour cream, mayo and ketchup. Imagine the uproar in my kitchen if I had to make all 3 from "scratch"( not to mention that I don't have enough room for a milk cow).

    I am content to call my sauce "homemade" because I turned ketchup into something else entirely.
    Kinda like baking that bread, don't you think?

  10. #10
    Join Date
    Feb 2013
    Location
    Vancouver, BC, CANADA
    Posts
    43

    Default

    This has been my "go-to" rub for the last year.

    It's based off a KC BBQ rub but I like to experiment and this works great for ribs, butts, poultry and even in my homemade burgers.

    2/3 cup brown sugar
    1/4 cup smoked paprika
    1/4 cup paprika
    2 tablespoons of granulated garlic
    2 tablespoons of celery salt
    1 tablespoon black pepper
    1 tablespoon salt
    1 tablespoon chili powder
    1 tablespoon onion powder
    1 tablespoon mustard powder
    1 teaspoon cayenne (or more if you want a 'zip')

    As for a sauce, my favorite is:

    32oz bottle of prepared mustard (like at the ball park)
    1/4 cup apple cider vinegar
    4 tablespoons of liquid honey
    4 tablespoons of maple syrup
    4 tablespoons of brown sugar
    a couple dashes of liquid smoke

    Add all ingredients into a saucepan and simmer over low heat for 35-45 minutes, stirring occasionally.

    I usually make it a day or two ahead of time, toss it in the fridge and then reheat for when I need it.

    CM
    If it ain't BBQ, it ain't food...

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