smokers and dry rub. How to?
Return to Board  •  Menu  •  Bottom  Page 1 of 2  
Message
smokers and dry rub. How to?
Posted by Luvpookie on 12/27 at 10:25 pm
Getting a smoker Saturday and want to do some baby back ribs. Is there a pre-mixed dry rub out there worth a crap,or should i make my own? Do you apply the rub and let sit overnight or sprinkle on a few hours before cooking?


Reply  •  Back to Top
Posted by fatboydave on 12/27 at 10:30 pm to Luvpookie
Mostly make my own. Haven't found any i would use without some "doctoring"


Reply  •  Back to Top
Posted by El Jefe on 12/27 at 10:32 pm to Luvpookie
pull the membrane off on the bone side. Slather with mustard, apply rub (store bought brands are good, or check the internet if you want to make your own). Set out on the counter for a couple of hours and then put on the smoker at 250deg, 3 hours unfoiled, 2 hours foiled, and 0.5 to 1 hour unfoiled. Spritz with apple juice while cooking. They are ready when the bend in half good when picked up with tongs in the middle.


Reply  •  Back to Top
Posted by Luvpookie on 12/27 at 10:37 pm to El Jefe
El Jefe.. What does the mustard do other than flavor?


Reply  •  Back to Top
Posted by El Jefe on 12/27 at 10:38 pm to Luvpookie
helps the rub stick. really don't taste it. i guess scientifically, the acid may help tenderize the meat, but i'm not sure.


Reply  •  Back to Top
Posted by Luvpookie on 12/27 at 10:45 pm to El Jefe
Got it. Thank you.


Reply  •  Back to Top
Posted by Mr Mom on 12/27 at 10:59 pm to Luvpookie
If you have to use a premade rub, Bad Byron's Butt Rub and Dizzy Pig Dizzy Dust are pretty decent.


Reply  •  Back to Top
Posted by El Jefe on 12/27 at 11:03 pm to Mr Mom
quote:

Bad Byron's Butt Rub and Dizzy Pig Dizzy Dust are pretty decent.


This is true. Also, although high as giraffe pu$$y, BGE puts out some good stuff.



Reply  •  Back to Top
Posted by Ziggy on 12/28 at 7:26 am to El Jefe
Simply Marvelous makes awesome rubs.


Reply  •  Back to Top
Posted by CreoleGumbo on 12/28 at 8:19 am to Luvpookie
sometimes, salt, pepper is all you need if your gonna smoke it.


Reply  •  Back to Top
Posted by Woody on 12/28 at 8:43 am to Luvpookie
I like this one if you're going home made...which you should, because it's so easy. LINK


Reply  •  Back to Top
Posted by wiltznucs on 12/28 at 8:54 am to Luvpookie
Jefe has sound advice but his 3-2-1 method is better applied to spare ribs and not baby backs. I'd try a 2-1-1 as in my experience 6 hours of cooking time is too much for baby backs. Just one man's opinion... Good luck!


Reply  •  Back to Top
Posted by LSUFanNTX on 12/28 at 8:54 am to Woody
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 have had good luck using this one.



Reply  •  Back to Top
Posted by Uncle JackD on 12/28 at 9:19 am to Mr Mom
quote:

If you have to use a premade rub, Bad Byron's Butt Rub and Dizzy Pig Dizzy Dust are pretty decent.
these are the two I use.



Reply  •  Back to Top
Posted by dustinm27 on 12/28 at 9:43 am to Uncle JackD
There are a lot of good pre made dry rubs for pork. Make sure there is brown sugar in them.

Also another tip is to make a big mixture of soy sauce and Worcestershire sauce and lather it on every half hour or so while it's cooking



Reply  •  Back to Top
Posted by El Jefe on 12/28 at 9:43 am to wiltznucs
quote:

Jefe has sound advice but his 3-2-1 method is better applied to spare ribs and not baby backs. I'd try a 2-1-1


You are correct. I missed the baby back part.



Reply  •  Back to Top
Posted by zztop1234 on 12/28 at 10:12 am to Luvpookie
quote:

sometimes, salt, pepper is all you need if your gonna smoke it.


RUB can be anything you feel like.


This post was edited on 12/28 at 10:13 am

Reply  •  Back to Top
Posted by Larry64 on 12/28 at 4:01 pm to zztop1234
My regular go to for ribs:

texasbbqrub.com


And 2-1-1 if you're crutching but if the ribs you purchase(d) have been injected by the seller, I don't think a wrap is necessary. (I would stay away from injected pork but if it's all that is available then it is what it is)



Reply  •  Back to Top
Posted by colorchangintiger on 12/28 at 4:03 pm to Luvpookie
Here is where I always go to. I've ordered the brisket rub from him a few times.


Reply  •  Back to Top
Posted by nevilletiger79 on 12/28 at 6:58 pm to colorchangintiger
5.5 hrs is WAY too long to smoke ribs


Reply  •  Back to Top  •  Refresh
Return to Board
Jump to Page   

           Page 1 of 2           

 

 Message Boards
 Tiger Rant
 Recruiting Board
 SEC Rant
 Saints Talk
 Pelicans Talk
 More Sports Board
 Soccer Board
 O-T Lounge
 Tech Board
 Outdoor Board
 Movie/TV Board
 Music Board
 Political Talk
 Money Talk
 Fark Board
 Gaming Board
 Fantasy Sports
 Food and Drink Board
 Ticket Exchange
 Help Board
 

 News
 LSU
 More Sports
 Sports Lite
 

 Other Options
 >> Search
 

 SECRant.com Links
 SEC Rant
 SEC Recruiting
 SEC Tickets
 Off-Topic Board
 

 Geaux.com Dining Guide
 New Orleans
 Baton Rouge
 

 Site Features (Full Version)
 Home Page
 LSU Football Schedule
 Pick'em Home Page
 
Back to top
Sign In 
View in: Desktop
Copyright ©2014 TigerDroppings.com.